Tuscan white bean stew

• khẩu phần: 6

Nguyên liệu

2 cups (about 1 pound) dried cannellini or other white beans, picked over and rinsed, soaked overnight, and drained

6 cups water

1/2 teaspoon salt, divided

1 bay leaf

2 tablespoons olive oil

1 cup coarsely chopped yellow onion

3 carrots, peeled and coarsely chopped

6 cloves garlic, chopped

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh rosemary, plus 6 sprigs

1 1/2 cups vegetable stock or broth

Hướng dẫn

combine in a soup pot the white beans, water, 1/4 teaspoon of the salt and the bay leaf. Bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 75 minutes. Drain the beans, reserving 1/2 cup of the cooking liquid. Discard the bay leaf. Place the cooked beans into a large bowl and save the cooking pot for later use.

In a small bowl, combine the reserved cooking liquid and 1/2 cup of the cooked beans. Mash with a fork to form a paste. Stir the bean paste into the cooked beans.

Return the cooking pot to the stovetop and add the olive oil. Heat over medium-high heat. Stir in the onion and carrots and saute until the carrots are tender-crisp, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Stir in the remaining 1/4 teaspoon salt, the pepper, chopped rosemary, bean mixture and stock. Bring to a boil then reduce the heat to low and simmer until the stew is heated through, about 5 minutes.