SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
WHITE BEAN CHICKEN STEW
Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.
Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 785mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
WHITE BEAN STEW WITH CARROTS, FENNEL AND PEAS
A supply of dried white beans in the pantry means you can always make some sort of white bean stew without a trip to the store. White beans are welcome in any season, though this dish is perfect for spring, with its bright green peas. Use any kind of white bean: ordinary white northern or navy beans, larger cannellini or corona beans or, as pictured here, a small Italian heirloom variety called purgatory bean. This stew is versatile; it's equally delicious served hot or at room temperature, and it can be a first course, a main course or part of an antipasto. Finish with a drizzle of good, fruity extra virgin olive oil. The spicy herb topping makes a bright embellishment.
Provided by David Tanis
Categories soups and stews, appetizer, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Put beans in a heavy-bottomed pot along with clove-studded onion, bay leaf and rosemary. Add cold water to cover by about 2 inches, cover the pot, and place over high heat. Bring to a boil, then reduce heat to maintain a gentle simmer, with lid ajar. Check beans occasionally and add water as necessary to keep liquid 1 inch above beans.
- After 40 minutes, add 2 teaspoons salt, carefully stirring with a wooden spoon to avoid smashing beans. Continue cooking until beans are tender, about 1 to 1 1/2 hours total. (Some beans cook more quickly, so begin checking after 1 hour.) Let beans cool in cooking liquid. You may cook beans to this point several hours or up to a day in advance.
- Heat olive oil in a wide deep skillet or Dutch oven over medium-high heat. Add diced onions, celery, carrots and fennel, season generously with salt and pepper, then add fennel seed, red pepper flakes and garlic. Cook mixture until softened, about 10 minutes, stirring occasionally; lower heat if necessary to keep vegetables from browning. Set aside.
- Meanwhile, if using yellow carrots, simmer them in a saucepan of well-salted water. When carrots are cooked through but firm, about 5 minutes, remove from water with a slotted spoon and spread on a platter to cool.
- Simmer peas in a saucepan of well-salted water for about 2 minutes. (If you cooked yellow carrots, you can use the same saucepan and water to simmer peas.) Drain and add peas to diced vegetable mixture.
- To assemble dish, return the skillet with the vegetables to the stove over medium high heat. Add drained white beans, reserving the bean cooking liquid. Cook, stirring, until heated through, about 5 minutes, gradually adding enough cooking liquid to keep mixture a bit soupy, 1 cup or so. Taste and adjust for salt. Add cooked yellow carrots, and let them heat through.
- Transfer stew to a deep platter or wide serving bowl. Mix together parsley, mint, lemon zest and chile and sprinkle over the top. Garnish with halved eggs, lightly salted, and drizzle everything with 2 tablespoons tasty extra-virgin olive oil.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 3 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams, TransFat 0 grams
FAST WHITE-BEAN STEW
A colorful and satisfying stew is priceless this time of year (Jan), and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.
Provided by Annacia
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook garlic in oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
- Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
- Stir in broth, beans, ham, and pepper and bring to a boil.
- Reduce heat and simmer, uncovered, 5 minutes.
- Stir in greens and cook until wilted.
- While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
- Serve stew with toasts.
Nutrition Facts : Calories 965.3, Fat 19.1, SaturatedFat 5.4, Cholesterol 53.3, Sodium 1118, Carbohydrate 144.2, Fiber 22.8, Sugar 6.9, Protein 56.4
HEARTY WHITE BEAN STEW RECIPE BY TASTY
Here's what you need: medium leek, olive oil, pancetta, carrot, celery stalk, cremini mushroom, garlic, kosher salt, fresh thyme sprigs, diced tomato, great northern beans, low sodium vegetable broth, parmesan cheese, bread
Provided by Greg Perez
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim the root end and the tough, dark green top of the leek and remove any thick outer layers. Cut the leek in half lengthwise, then slice into ¼-inch (6-mm) thick half moons.
- Transfer to a bowl of water and shake around with your fingers to loosen any dirt or grit. Let the leeks sit in the water for a couple minutes to let any grit to sink to the bottom of the bowl. Carefully remove the cleaned leeks from the bowl, leaving the dirty water behind.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy and most of the fat has rendered, about 8 minutes.
- Add the leeks, carrots, celery, mushrooms, and garlic. Season with salt. Cook for 5-6 minutes, until the vegetables have released their juices and begin to soften.
- Add the thyme leaves, tomatoes, beans, and vegetable stock. Stir to combine, then bring to a boil, cover, and cook, stirring occasionally, for 20 minutes until slightly reduced and hot throughout. Season with more salt, to taste.
- Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread.
- Enjoy!
Nutrition Facts : Calories 1128 calories, Carbohydrate 87 grams, Fat 100 grams, Fiber 9 grams, Protein 14 grams, Sugar 21 grams
WHITE BEAN AND VEGETABLE STEW
This vegetarian stew is just as satisfying as one made with beef.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 14
Steps:
- Pick over beans, discarding any stones or broken beans, and rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil. Remove from heat, and let stand 1 hour, covered. (Alternatively, beans can be placed in a bowl, covered with 2 inches of cold water, and soaked overnight.)
- Drain beans, place them in the saucepan, and add enough cold water to cover by 2 inches. Tie peppercorns in a small piece of cheesecloth, and add to beans along with bay leaves and onion slices. Return the mixture to heat, bring to a boil, and reduce heat to medium low. Simmer until beans are very tender, 35 to 40 minutes, adding 1 teaspoon salt about 10 minutes before beans are finished cooking. Remove from heat, set aside, and let beans cool in their liquid. They can be cooked and refrigerated in their liquid up to 2 days in advance.
- Meanwhile, fill a large bowl with cold water. Cut lemons in half, squeeze juice into water, and add lemon halves. Trim about 1/2 inch from tips of artichokes, and pull off tough outer leaves. Trim stems to 1/2 inch, and trim off dark green outer layer of stem. Slice artichokes in half lengthwise if small or in quarters if large. Use a small sharp knife to remove the purple choke from artichokes -- if the choke is not purple, it is not necessary to remove it. Place prepared artichokes in the bowl of lemon water. Set aside.
- Remove basil leaves from stems, discard stems, and wash leaves thoroughly. Drain and lay leaves out on paper towels, blotting away as much water as possible. Place basil in the bowl of a food processor, add 4 tablespoons olive oil, and process until smooth, about 2 minutes. Transfer puree to a small bowl, cover immediately with plastic wrap to prevent discoloration, and refrigerate until needed.
- Cut leeks into 1/2-inch rounds, and place in a large bowl of cold water. Let sit for 5 to 10 minutes to rid them of any dirt and sand. Lift out of the water, and drain in a colander.
- Heat remaining 2 tablespoons olive oil in a Dutch oven or large saucepan over medium heat. Add leeks, garlic, 1 teaspoon salt, and 1/8 teaspoon pepper, and cook until fragrant and tender, stirring frequently, about 10 minutes. Drain artichokes, discarding the liquid and lemons, and add to leeks along with wine. Cover, and cook until artichokes begin to become tender, about 15 minutes. Uncover, and cook until liquid evaporates and artichokes are tender, about 5 minutes more.
- Meanwhile, cut radicchio heads into 1-inch wedges without removing the core; it will hold the leaves together. Drain cooked beans, reserving cooking liquid. Remove and discard bay leaves, onion slices, and peppercorns. Add beans, 2 cups of the cooking liquid, remaining 1 teaspoon salt, and remaining 1/8 teaspoon pepper to leeks and artichokes. Cook until beans are heated through and liquid has thickened, about 15 minutes. Stir in radicchio wedges, and cook until wilted, about 5 minutes. Adjust seasoning with salt and pepper, if necessary. Stir in 3 tablespoons of the basil puree. Serve immediately with the remaining basil puree on the side.
WHITE BEAN AND MUSHROOM STEW
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
- Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.
Nutrition Facts : Calories 195 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 212 g
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
WHITE BEAN STEW
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.
WHITE BEAN SOUP STEW
Steps:
- Heat the oil in a saucepan or skillet. Add the garlic and half of the beans. Mash them into the oil and cook for a few minutes. Add the broth (less if you want a stew; more if you want soup), the other can of beans and dried herbs. Cover and simmer for 20 minutes over very low heat; if melange gets too thick, add some water. Season to taste with salt and pepper and remove from heat. Stir in sage and parsley. Eat as a soup or on pasta, with bread or rice.
FAST WHITE-BEAN STEW
Categories Soup/Stew Bean Leafy Green Pork Tomato Broil Quick & Easy High Fiber Dinner Lunch Fall Winter Healthy Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
- While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
- Serve stew with toasts.
WHITE BEAN AND HALIBUT STEW
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Garlic Tomato Appetizer Sauté Quick & Easy Low Cal High Fiber Bacon Halibut White Wine Fall Winter Healthy Shallot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sauté bacon and shallots in large pot over medium-high heat until bacon is crisp, about 7 minutes. Add olive oil and garlic; stir 1 minute. Add tomatoes with juice, clam juice, wine, and saffron; bring to boil. Reduce heat; simmer 5 minutes. Add beans and fish; bring to simmer. Cover; simmer until fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.
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- In a large saucepan, heat the olive oil. Add the garlic, celery, carrot, onion, bay leaf and thyme and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the water, ham hock and drained beans and bring to a boil. Simmer over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.
- Remove the ham hock from the stew and chop the meat; discard the bones, skin and gristle. Discard the bay leaf. Add the ham hock meat to the beans, season with salt and pepper and serve with Sautéed Mustard Greens and Garlic Mayonnaise.
WHITE BEAN STEW RECIPE - VEGGIE SOCIETY
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- In a large heavy bottom pot heat up a good lug of olive oil (or veggie broth for WFPB) and saute the leek (or onion) with the carrot and celery until they begin to soften.
- Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
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- Once the pan is hot, add the chopped onions and minced garlic. Cook and stir until they're fragrant.
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- Heat a large sauté pan to medium and add oil. Once heated, add onion and sauté for 6-8 minutes. Add garlic and continue cooking, stirring often, for 2-3 minutes.
- Add broth, tomatoes, tomato paste, red wine vinegar, coconut sugar, bay leaves, 3/4 tsp of salt, ground pepper, 1/2 tsp of red pepper flakes, and fresh thyme to the pan. Stir well and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, stirring a few times.
- Add parsley, basil, and beans and continue simmering for an additional 15 minutes. Taste and add additional 1/4 tsp of salt and red pepper flakes if desired. Stir and let cook for 5 more minutes.
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- In a large saucepan, cook the sausage and onion in hot oil over medium heat until browned, about 6 minutes.
- Add the tomatoes, beans and 1 cup water to the pot. Season with pepper. Simmer 15 minutes. Add the spinach and cook until just wilted, about 1 minute.
MOROCCAN WHITE BEAN STEW - LOUBIA - ONE-POT - GLOWING BLUSH
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- Cut your preserved lemon (if using) in half, remove the pulp. You can use the pulp as well if you want it to be extra tangy. Set aside.
- Heat a large pot over medium heat. Once hot, add oil, diced onions, minced garlic and a pinch of salt and pepper. Sautée stirring frequently for 5 to 6 minutes or until the onions are soft and fragrant.
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- In a large bowl, add the white beans and enough water to cover the beans completely. Add the baking soda, and soak overnight.
- The next day, drain and rinse the beans very thoroughly to get rid of any traces of baking soda. In a large saucepan, place the beans and add water until completely covered. Bring to a boil, and leave to boil on medium heat uncovered for about an hour or until beans are completely tender and cooked through. If the water starts to dry out, top it up.
- Meanwhile, prepare the meat/tomato sauce. In a pressure cooker on medium high heat, add enough olive oil to coat the bottom of the pan. Once hot, add the onion, and saute for a couple minutes until starting to soften. Add the meat cubes and continue to stir, until the meat has browned.
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- Drain jackfruit, add pieces to a medium bowl, and toss with Bragg's Liquid Aminos, paprika, garlic powder, and cornstarch.
- Heat 1 tablespoons of oil in a large non-stick skillet over medium-high heat, add jackfruit pieces, and cook on both sides until brown and crispy, about 10 minutes, turning halfway. Remove jackfruit and set aside.
- Add 1 tablespoon of oil, add onion, garlic, and celery, and cook until onion is soft, about 3 minutes.
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- Rinse your Cannellini beans and add them to a large bowl. Fill the bowl with 6 c of water and leave it for at least 8 hours to expand.
- Drain the expanded beans. Fill a large pot with 6 cups of water, add beans and bring to a boil. Reduce to a simmer and cook on a medium low heat for 60-90 minutes until beans are tender. 15 minutes before the beans are ready, stir in 1/2 tsp of salt. Drain the beans.
- Heat olive oil in a large non-stick pan and over a medium heat. Add onion and sauté stirring occasionally for 5-7 minutes until the onion is translucent. Stir in garlic and cook for 30 more seconds.
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- Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
- Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.
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