Sumac Stew

Name: Sumac Stew
Yield: 2 quarts
Cuisine: American
Ingredients: 2 cups Central American red beans; palmful salt; 1 tbsp butter; 1 tbsp olive oil; 1 Spanish onion; 4 cloves garlic; 4 stalks mature or 8 stalks baby Bok Choy; 4 stalks celery; 2 red peppers; 2 tbsp Beyond Bullion; 2 cups water; 1 tbsp sumac; 1 tbsp thyme; Juice and pulp of 1/2 navel orange; to taste soy sauce, rice wine vinegar; 1 tbsp chopped parsley

Jim Kennedy @jimkmaus

Sumac Stew

Jim Kennedy @jimkmaus

Saved

Ingredients

2 quarts

2 cupsCentral American red beans
palmful salt
1 tbspbutter
1 tbspolive oil
1Spanish onion
4 clovesgarlic
4 stalksmature or 8 stalks baby Bok Choy
4 stalkscelery
2red peppers
2 tbspBeyond Bullion
2 cupswater
1 tbspsumac
1 tbspthyme
Juice and pulp of 1/2 navel orange
to tastesoy sauce, rice wine vinegar
1 tbspchopped parsley

Saved

Steps

1

Add beans and salt to 4 quarts water, soak for 24 hours.
2

Boil for 45 minutes, or One Pot for 15 minutes. Strain and reserve.
3

In 6 quart Dutch oven, add butter and olive oil over medium heat.
4

Saute onion for 10 minutes. Add garlic. Cook for 1 more minute. Add bok choy and celery. Place top on Dutch oven, cook for 10 minutes, stirring occasionally.
5

Microwave water and Beyond Bullion for 2 minutes. Add to pot with vegetables.
6

Add beans, sumac, orang juice, and thyme.
7

Add red peppers, soy sauce, and vinegar, simmer for 15 minutes. Remove from heat.
8

Top with chopped parsley when serving.