White Bean & Garlic Stew
photo by White Rose Child
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 head garlic (15-20 cloves)
- 2 tablespoons water
- 3 -4 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 medium yellow onions, chopped
- 1 (14 ounce) can diced tomatoes
- 2 bay leaves
- 1 cup vegetable stock or 1 cup broth
- 1 teaspoon salt (or to taste)
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup fresh parsley
- 1 tablespoon lemon juice
directions
- Break the garlic bulb into cloves and peel off the skin, leaving cloves whole.
- If some of the cloves are very large, you may cut them in half lengthwise.
- Spray a large, non-stick pan lightly with olive oil.
- Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes.
- Add the garlic, carrots ans celery and sauté for 1 more minute.
- Add the beans, tomatoes, bay leaves, and vegetable broth.
- Cover the pot and simmer for about an hour, adding water if it gets too thick.
- Stir in the salt and pepper.
- If you're serving the stew right away, add all the parsley and the lemon juice.
- If you're serving it later or at room temperature, add the parsley and lemon juice right before serving.
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Reviews
-
This is exactly the kind of thing I want to be eating in this chilling weather (first snow today!). Warm and divine... when you get a lump of softened garlic the thing diffuses its flavor all the way across your mouth... can't really describe it, it's just wonderful. Whole-wheat rolls for soaking up the juices are a must. I will be wanting to make this again many times!! Thank you for posting!
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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