“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, technical specialist (and certified executive chef) Christopher Tanner wants people to buy into his “Vegetarian Red Bean Stew with Sautéed Portobello Mushrooms.” Tanner offers more cooking tips at his blog “Gastronomic Inspirations” at cheftanner.com.
The nation’s current economic crisis has put some people into the red.
Christopher Tanner wants to introduce more people to the color symbolic of financial difficulty. And he hopes they place his vegetarian red bean stew into their culinary budgets, and use the dish to bail out hunger.
Red beans, red onions, red tomatoes and red wine are all components in the recipe portfolio. Secondary assets include celery, yellow onions and sliced portobello mushrooms.
“This has got a lot of flavor in it,” Tanner said.
The low cost of ingredients reflects fiscally responsible lunch and dinner policies and Tanner said the dish — in addition to benefiting the wallet — is also a capital idea for body and soul.
“All beans are good for you,” Tanner said. “Red beans are really healthy.”
The beans’ stock might go down a bit after investors lock them into personal food banks.
That’s because they can remain active after markets close for the evening.
“Yes, they can cause gas,” Tanner said. “But quite frankly, so many other foods cause the same thing. Anything in moderation, just don’t eat too many of them.”
Vegetarian Red Bean Stew with Sauteed Portobello Mushrooms
2 tablespoons olive oil
1⁄2 yellow onion, small dice
1⁄2 red onion, small dice
1 clove garlic, minced
2 celery stalks, medium dice
2 cups red beans
2 cups tomatoes (canned, crushed)
1 cup red wine, dry
4 portobello mushrooms, sliced thin
Salt and pepper, to taste
1 cup fresh basil, minced
Heat a large sauté pan over medium-high heat.
Add one tablespoon of oil as well as onions and garlic; sauté until onions are translucent. Add the celery and sauté an additional two minutes.
Add the red beans, tomatoes and red wine and simmer for 10 minutes.
While the vegetables are simmering, heat another pan over medium-high heat, add one tablespoon olive oil to pan, add the mushrooms. Season with salt and pepper and sauté until soft.
Add the basil to the vegetable stew and stir until well combined. Place the stew in a large bowl, top with the portobello mushrooms and serve.