3-Bean Stew and Cornbread

Simmered in summer tomato- 3 bean varieties grown by Baer’s Beans in ME, with Corn Bread made with Maggie and Rob’s (M&R Harvest) Flint Corn!

The Veggies: Tomato; Bell Pepper; Onion, Carrot; Tomato; Garlic (Vanguarden Farm, Dover, MA)

Grain: Flint Corn (M&R Harvest, S. Berwick, ME); Wheat Flour [Alprilla Farm, Essex, MA]

Spice: Chipotle Pepper; Garlic; Nutritional Yeast, Sunflower Oil, Apple Cider Vinegar; Sea Salt; Baking Powder

Legume: Black Turtle Beans; Jacob’s Cattle Beans, Red Kidney Beans [Baer’s Beans, ME]

Tools Needed: Baking Dish; Oven; Stovetop; Pot

Ready In: 35 min.

Vegan

Contains: Wheat (in cornbread)