Fire-roasted tomato, beens n' greans stew with capers (vegan)

Article by Claire Suellentrop

I created this recipe in an effort to help my mom get some more greens into her system (she doesn't like leafy veggies unless they've been cooked into something). And, surprise, she actually loved this stew! So, hey, it may be a game-changer if you have a picky eater in your family, as well.

The original post can be found on the blog I manage, Eat Well. Party Hard.

Fire-roasted tomato, beans n' greens stew with capers

Serves 6-8

2 c navy beans

3 carrots, roughly chopped

1 tsp garlic powder

1 tsp thyme

1 tbsp liquid smoke

1 15-oz can fire-roasted tomatoes

3 oz tomato paste

6 c water

5-6 c fresh spinach

1/4 c capers + their juice

Add all ingredients except spinach and capers to a crockpot and stir to incorporate. Cook on high about 4 hours, then taste test for desired texture (I like my beans just barely al dente; if you prefer them softer, let them cook an additional 30 minutes).

Stir spinach, handful by handful (to prevent overflowing), into the pot. Once the spinach is lightly wilted, mix in the capers and their juice. Taste for seasoning one last time, and serve warm.

Claire Suellentrop provides lifehacks that help busy people make healthier food choices on Eat Well. Party Hard. She's won awards for her writing and leadership skills, has mastered the art of living from a suitcase and fuels her weird life with a plant-based diet, black coffee and whiskey. She'd love to hear from you at