White Bean And Garlic Stew |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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It looks like a lot of garlic, but it's nice and sweet and mellow. Don't worry! Ingredients:
1 head garlic (the whole bulb--15-20 cloves) |
2 tablespoons water |
1 large onion, chopped |
2 carrots, peeled and chopped |
19 oz can cannellini (white kidney) beans, rinsed and drained |
1 1/2 cups diced tomatoes |
2 bay leaves |
2 cups water |
salt to taste |
1/4 tsp freshly ground black pepper |
pinch red pepper flakes |
6.5 oz kale, stems removed and chopped |
9 oz savoy cabbage, shredded |
1 tbsp lemon juice |
Directions:
1. Break the garlic bulb into cloves and peel off the skin. Chop 2 cloves, leave the rest whole.
2. Add water to a large, deep pot over medium heat.
3. Add the onion and sauté 5 minutes.
4. Add the garlic and carrots, sauté for 1 more minute.
5. Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick. Remove the bay leaf.
6. Stir in the salt and peppers, followed by the kale and cabbage.
7. Simmer 5 minutes longer.
8. If you're serving the stew right away, add the lemon juice. Otherwise, add lemon juice right before serving.
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