White Bean & Rosemary Stew |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice hearty Italian stew, perfect for a cold night. Serve with a green salad and crusty bread for a meal, or serve small helpings as a starter. When using dried rosemary I always give it a beating with the mortar and pestle so the pieces are smaller and not so twig-like when eating. If you don't feel like roasting your own red and yellow peppers, feel free to substitute 2 6-oz. jars of roasted red peppers. You'll be missing the yellow, but it will be tasty. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) can vegetable broth |
1 (19 ounce) can cannellini or 1 (19 ounce) can great northern beans, drained & rinsed |
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary |
1/2 teaspoon black pepper |
1 large red bell pepper, roasted and julienned |
1 large yellow bell pepper, roasted and julienned |
Directions:
1. In large saucepan, heat oil over medium heat and cook the onion and garlic until tender, about 5 minutes.
2. Stir in broth and bring mixture to a boil over high heat.
3. Stir in beans, rosemary and pepper.
4. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally.
5. Stir in roasted peppers and cook 3 minutes more.
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