Monday, November 21, 2011

Stewed White Beans with Tomatoes & Rosemary


I know this isn't a very "Thanksgiving-y" dish but don't you find yourself suddenly hungry at odd times during the holidays? You eat a huge meal at sundown and by 8 are hungry again for for something else (besides leftover pie).

I've planned ahead. Heat up a bowl of these delicious stewed white beans, drizzle with olive oil, toast crusty bread and curl up to satisfy your 8 o'clock craving. Dare I say the crimson tomato sauce and pine green rosemary foreshadow what's to come?


Stewed White Beans with Tomatoes & Rosemary
serves 6-8

If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

1 pound dried white beans, such as Great Northern or cannelli, picked over, rinsed, and drained.
1 onion, finely chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 dried bay leaf
1 can (28 oz) whole plum tomatoes, with juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
1 sprig rosemary
1 teaspoon salt
crusty bread

To cook dried beans - choose the quick or less quick method:

Quick: Rinse and sort beans. To 1 lb beans add 10 cups hot water. Bring water and beans to a boil. Boil for 2 minutes. Remove from heat, cover with lid and let stand for 1 hour. Drain soak water and rinse beans.

Add 6 cups water to drained and rinsed beans. Simmer gently with lid tilted until desired tenderness is reached, about 45 minutes to 1.5 hours. Stir occasionally and add water to cover beans as needed.

Less Quick: Soak beans in water overnight. Drain, and transfer to a large pot. Cover with with 4 inches water. Bring to a boil. Reduce heat, and simmer until beans are tender, about 1 hour. Drain.


1. Heat olive oil in large stew pot. Add carrot, celery, garlic, and half of the onion. Cook until vegetables are soft.

2. Pulse soft vegetables and tomatoes (with juice) in food processor until coarsely chopped. Add back to the skillet. Throw in the remaining 1/2 onion, bay leaf, red-pepper flakes, rosemary, and salt.

3. Add beans and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Serve warm with crusty bread, and drizzle with olive oil just before serving.


And be thankful.

3 comments:

  1. yum! can't wait to try this. so happy i came across your blog...it's fab!
    ellie
    http://occupystyle.blogspot.com/

    ReplyDelete
  2. Thanks Ladies! Such a delicious dish. Let me know what you think of it. Gobble gobble.

    ReplyDelete

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