Tuscan Bean Stew Recipe Uk Food

TUSCAN BEAN STEW WITH GARLIC & OREGANO

Steps:

• Heat the olive oil in a deep lidded frying pan or casserole.
• Finely chop the onion and leek and cook gently for 3-4 minutes until starting to soften.
• Meanwhile, peel and finely chop the carrot, trim and chop the celery, and peel and crush the garlic cloves. Add to the pan and cook for a further 2-3 minutes.
• Trim and slice the red pepper and add to the pan. Season well with salt and black pepper.
• Drain and rinse the borlotti beans and cannellini beans, and tip both into the pan.
• Add the passata and water (you can just refill the empty passata carton half way with water, to save measuring this separately). Then add the stock powder, oregano, brown sugar and balsamic vinegar. Bring to the boil then cover with a lid and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes or until the sauce has reduced and is thick and glossy.
• Remove any thick stalks from the spinach or kale, then stir through the stew for the last two minutes of cooking. Taste and adjust seasoning if required. Serve with steamed green vegetables or a crisp side salad and sourdough bread.
• Follow instructions 1-4 above, then tip the softened vegetables into your slow-cooker.
• Drain and rinse the tinned beans and add to the slow-cooker, followed by the passata, water, stock powder, oregano, brown sugar and balsamic vinegar.
• Cook on high for 3-4 hours or on low for 5-6 hours, adding the spinach or kale as above for the last 10 minutes of cooking time. Taste and adjust seasoning as required.

TUSCAN WHITE BEAN STEW

Steps:

• Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid.
• Slice the carrots into 1/8″ coins and add to pot.
• Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir. Cover and turn head down to a low boil.
• Slice and kale, drain and rinse the beans. Add beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender.
• Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs, shown here with thyme.

TUSCAN BEEF STEW

Steps:

• Mix all ingredients except for the beans in crock pot.
• Cover and cook on LOW 8-9 hours (or on HIGH for 4-5 hours).
• Stir in beans. Turn heat to HIGH and cook 10 minutes.

TENDER TUSCAN CHICKEN STEW

Steps:

• Heat the oil in a non-stick skillet until hot, not smoking. Saute the chicken in the oil until brown. Remove chicken from the pan and reserve. Add the onions and peppers to the pan and cook 3 to 5 minutes until soft but not browned. Add minced garlic.
• Carefully drain tomatoes reserving liquid in a cup or bowl. Mash the tomatoes into a thick paste - more concentrated than tomato sauce but not as thick as tomato paste.
• Add chicken, tomatoes, wine and oregano to the onions and peppers. Simmer 30 minutes, until chicken is cooked through. If the pan becomes dry, add a little of the reserved tomato liquid. Do so sparingly.
• Add cannelloni beans to the pan, and simmer another 5 minutes until hot.
• Garnish with sprigs of oregano (optional).

TUSCAN WHITE BEAN & SAUSAGE STEW

Steps:

• Remove casings from sausage. Place in stockpot with olive oil and cook over medium heat until lightly browned, breaking sausage apart as it cooks.
• Add carrots, onion, celery, garlic and Italian seasoning to pot, cooking 5-7 minutes or until vegetables start to brown.
• Stir tomatoes, tomato paste, arugala, broth and beans into sausage/veggie mixture.
• Simmer on medium-low heat 15 to 20 minutes or under vegetables are tender.
• Serve with grated fresh parmesan cheese and warm bread.

TUSCAN WHITE BEAN AND SAUSAGE STEW

Steps:

• Remove sausage from casings and cut in half lengthwise, then crosswise into 1/2 inch nuggets.
• Place sausage in a large pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
• As sausage cooks, peel carrots. Chop carrots and fennel; add to pot and cook an additional 3-5 minutes or until sausage is cooked through and vegetables begin to brown.
• Stir in tomatoes, broth and garlic into sausage mixture. Drain and rinse beans; add to pot.
• Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat and stir in basil.

TUSCAN-STYLE RIBOLLITA

Steps:

• Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
• Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.