Rustic Bean Stew
Serves 6 to 8
Time 1 hr 35 min
This satisfying stew is an adaptation of a classic French comfort dish. Flageolet beans are traditionally used, but try other white beans such as cannellini or navy for equally delicious results.
Special Diets:
Ingredients
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley, plus extra for garnish
- 1 bay leaf
- 2 medium sweet onions, halved and sliced
- 2 medium carrots, chopped
- 3 stalks celery, roughly chopped
- 1/2 cup dried flageolet or cannellini beans, soaked 8 hours or overnight or 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic, chopped
- 1/8 teaspoon ground cloves
- 1 (15-ounce) can no-salt-added diced tomatoes
Method
Using butcher's twine, tie together thyme, parsley and bay leaf into a bundle. Set aside.
Heat a large pot over high heat.
Add onions, carrots and celery. Cook over high heat until softened and golden brown, about 10 minutes.
Add water, as needed, to prevent burning.
Remove beans from the soaking liquid. Rinse well.
Add beans, garlic, herb bundle, cloves and 3 cups water.
Bring the pot to a boil, reduce to a simmer, cover and cook until beans are tender, about 1 hour.
During the last 10 minutes of cooking, add tomatoes; continue cooking, uncovered, until the stew thickens.
Once beans are tender, remove the herb bundle. Garnish with freshly chopped parsley.
Nutritional Info:
Per serving: about 1 cup, 100 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 19g carbohydrates (5g dietary fiber, 6g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley, plus extra for garnish
- 1 bay leaf
- 2 medium sweet onions, halved and sliced
- 2 medium carrots, chopped
- 3 stalks celery, roughly chopped
- 1/2 cup dried flageolet or cannellini beans, soaked 8 hours or overnight or 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic, chopped
- 1/8 teaspoon ground cloves
- 1 (15-ounce) can no-salt-added diced tomatoes