White Bean Stew with Tomatoes and Rosemary
Spicy and bursting with hints of garlic to complement the tender sausage, this richly textured bean stew is the perfect comforting winter supper.
Nutrition Facts
Ingredients
Instructions
In a large bowl, soak the beans overnight in plenty of cold water.
The next day, strain the beans and add them to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring it to a simmer over medium heat.
Cover and simmer until beans are soft but not mushy, 45 minutes to 2 hours. Just before the end of cooking, add salt to taste.
Remove the bouquet garni and vegetables and discard them. Reserve the cooking liquid for later.
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Continue Reading at Leitesculinaria →Chef's Notes
Leftover cooking liquid–Save any extra bean cooking liquid and use it as vegetable stock in this turmeric bean soup. The bean cooking liquid can be frozen for up to 4 months.
White bean gratin variation–Put mixture in a shallow ovenproof dish. Scatter a mixture of buttered crumbs and approximately 2 ounces (50g) grated Cheddar cheese (or a mixture of Cheddar and Parmesan or other well-flavored cheeses) over the top. Pop into a hot oven, or flash under a broiler, until crisp and golden on top.
Storage–Store leftover tomato and white bean stew in a sealed container in the refrigerator for up to 5 days or freeze for up to 3 months.
Dietary–This recipe is suitable for gluten-free, dairy-free, vegan, and vegetarian diets.
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Reviews from the Original Source
Delicious! Made this with Ranch Gordo royal corona beans. No meat, garlic bread on the side.
This recipe brought back great memories and flavors of a shared meal prepared by an Italian Mama after a tour of a small olive oil processor in southern Italy. I didn't add the sausage to keep it a meatless meal. It was delicious with Cornbread and a glass of Chianti. (It'd be wonderful with Ciabatta and a nice olive oil, too)
I love eating beans like this when visiting Italy and ate loads whilst there this summer. These beans were unexpectedly even more delicious and another level to those I ate during the summer!
I used fresh tomatoes as I had a load to use up and a huge sprig of rosemary.
Totally delicious and a definite keeper!
THANK YOU!
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