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White Bean and Tomato Stew

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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings: 6 Servings
Ingredients Method Notes

Ingredients
  

  • 3 Tbsp Oil
  • 2 Onions diced
  • 1 lb White Beans picked over, rinsed, and soaked overnight, then drained
  • 1 Tbsp Fresh Ginger diced or grated (or 1 tsp Dried Ground Ginger)
  • 2 Tomatoes diced
  • 5 Garlic Cloves minced
  • 1 tsp ground Turmeric
  • 2 tsp Paprika
  • 1 tsp Dried Parsley
  • 1 tsp Salt
  • 2½ cups Chicken stock or 2 ½ cups Water mixed with 3 Tbsp Chicken Drippings
  • Bread for serving
  • Salad dressing:
  • ¼ cup Olive Oil
  • ⅛ cup Balsamic Vinegar
  • 1 tsp Honey
  • 1 tsp Dijon Mustard
  • Salt
  • Pepper
  • For Salad:
  • 4 cups Spinach
  • 4 Carrots shredded
  • 1 Tomato diced

Method
 

  1. In a medium pot, heat oil over medium heat. Add onions and sauté until soft and translucent, about 3-4 minutes.
  2. Add beans, garlic, ginger, diced tomatoes, turmeric, paprika, parsley, salt, and chicken stock or water and drippings. Stir and bring to a boil. Reduce the heat, cover, and simmer for 60 minutes. Uncover and continue to cook for 30-45 minutes or until beans are soft.
  3. In the meantime, in a small jar or bowl, stir together oil, balsamic, honey, Dijon, salt, and pepper. In bowls, assemble spinach, carrots, and tomatoes and top with dressing.
  4. Once beans are cooked, serve in bowls with lots of toasted bread and salad. Enjoy!

Notes

This dish is best when served with lots of bread. We found that it was even more delicious when spread directly on a piece of toasted bread! Yum! 
 
Recipe adapted from New York Times Cooking