Beans Stew – European Style

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This is truly a unique recipe inspired from Southern Italy (Bari area) where they have a traditional dish named Fave e Cicoria – a bean puree with Chicory (kind of a bitter spinach). We have reinterpreted this recipe and combined the sweet whole beans with the subtle bitterness of endives, to which we added some Central European spices that give this stew a fascinating twist. 

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

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Course: main course, side dish

Cuisine: Vegan, European, Italian

Servings: 6 – 8

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INGREDIENTS:

4 cannelloni beans cans

1 large onion

1 large carrot

1 bell pepper

1 celery stick

3 Tbsp tomato sauce

6 baby endives

2 tsp of whole caraway

2 bay leaves

1 tsp smoked paprika

Salt & pepper

4 Tbsp olive oil

To serve: fresh parsley & crackers

INSTRUCTIONS:

  1. In a medium cooking pot, add the olive oil, the chopped onion and cook it until tender & brown
  2. Add the chopped carrots, bell pepper and celery
  3. Cook them all together until tender
  4. Add the tomato sauce
  5. Add the canned beans, including the aqua faba (the water in which the beans were conserved)
  6. Add the bay leaves, carraway and smoked paprika
  7. Season with salt & pepper
  8. Let it cook under the lid for 25 minutes, at medium-small heat
  9. Add the sliced baby endives and cokk them for 5 more minutes
  10. Add plenty of chopped fresh parsley, mix it well and get ready to serve an amazing dish to your guests & family

To serve:

Sprinkle more fresh parsley on top and serve with crumbled crackers for a crunchy finish. 

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