White Bean Stew
For all of you vegetarians dreading Thanksgiving, this white bean stew will help you out 😉 . I predict it will even end up on the plates of your meat-eating family and friends. Maybe they will even like this bean dish more than the turkey! You’ll have to keep me posted if that’s the case because it will make my day!
For context, when I first developed this recipe sometime over the quarantine (are days/months/times even a thing anymore?), I put the leftovers in the fridge that morning (again, days don’t matter, right?) and returned downstairs to find out that my sister had devoured all that was left of it – a rare occurrence. Of course I learned this after searching the fridge for 20 minutes, but it’s not like I was in a rush because… well… quarantine. (To be completely honest, I was grateful for the activity haha). After my hunt through the fridge, my sister told me that this was one of her favorite things that I ever made – and believe me that that means a lot coming from a 17-year-old girl!
So, if you are planning on serving this white bean stew to all of your guests this Thanksgiving (even if you’re keeping things small because of COVID), I definitely recommend doubling this recipe because it will go!
Wishing you a Thanksgiving filled with a full belly and the ability to appreciate all you have to be grateful for,
White Bean Stew
- Avocado oil (or other high heat oil), for sautéing
- 1 onion, finely chopped
- 2 medium carrots, finely chopped
- ½ of a red bell pepper, finely chopped
- One 4-ounce package shiitake mushrooms, finely chopped
- 5 cloves garlic, minced
- Sea salt to taste
- Pepper to taste
- One 15-ounce can white beans, drained, rinsed and towel-dried
- ¾ cup low-sodium vegetable broth
- ¼ cup red cooking wine
- 1 tablespoon balsamic vinegar
- Fresh parsley, for garnish (optional)
- Heat some oil in a large saucepan over medium heat.
- Sauté onion until some pieces begin to turn translucent. Add carrots; continue sautéing.
- Next, add red bell pepper, shiitake mushrooms, garlic, salt and pepper. Continue to sauté for several minutes until the vegetables soften and their juices run. You may need to add more oil if the pan gets dry.
- Add beans to the pot. Mix.
- Add vegetable broth, cooking wine and balsamic vinegar. Gently stir until mixture is even.
- Cover pot. Bring contents to a boil, then stir and lower to a simmer. Allow contents to simmer for 15 to 20 minutes. Gently stir every few minutes. When ready, carrots should be able to be easily cut with a fork. Be careful not to overcook, as vegetables will get mushy and beans will fall apart.
- Serve warm. Garnish with fresh parsley if desired.
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