Vegetarian Stew With Kidney Beans - cooking recipe

Ingredients

1/2 cup dried kidney beans (or one can pre-cooked beans)
2 -3 cups water (you could use vegetable stock)
2 -3 cloves garlic, chopped coarsely (more if you are a garlic lover)
1 small yellow onion, diced.
1 large potato, diced (do not pre-cook)
1 carrot, chopped coarsely,size is not too important.
1 portabella mushroom, sliced in 1 inch pieces
1 -2 teaspoon salt
1 -2 teaspoon pepper
1 -2 teaspoon chili powder
2 -3 tablespoons flour or 2 -3 tablespoons cornstarch (optional)

Preparation

Soak the beans overnight.
Rinse and cook for 1/2 hour.
(skip this step if using can beans) Add 2-3 cups water and bring back to boil.
Add the vegetables and bring back to boil.
Simmer, covered, until the potato and beans are thoroughly cooked.
Takes about 1 hour, the longer it simmers the better its flavour.
To thicken: in a container, shake up 2-3 tablespoons flour with a 1/2 cup of water.
Add to the stew and bring to a boil.
Boil for 5 minutes, stirring often to prevent sticking.
Add a small amount of tamari sauce (soy sauce) to darken the stews color if desired.
A few teaspoons nutritional yeast flakes for added flavour if desired.
This stew refrigerates and freezes well.