White bean stew


    I love the simplicity of this recipe, the heartiness and delicacy of the white beans and, last but not least, how fast it is ready. I soaked 3 cups of white beans last night, and boiled them all, but I only used 2 cups for this recipe, keeping the other one for a dip I will be preparing later. The recipe serves 4-6.


    - 2 cups dry white beans/2 cans

    - 8 garlic cloves
    - 3 bay leaves
    - 2 onions, minced
    - 1 can tomato paste
    - parsley
    - extra virgin olive oil
    - salt and pepper

     Pick and wash the beans, place them in a large pot, cover with plenty of water and let soak overnight. Drain  the water from the beans, add fresh water (not too much), add 4 peeled garlic cloves, 3 bay leaves and a drizzle of evoo and bring to a boil. I have read that if you add salt to the cooking water, the beans will not soften, I haven't tested it myself (and don't plan to) but, ever since, I just add the salt at the end. Let the beans boil at low heat, with the cover partly on (the water might run out) for about 30 minutes, depending on the type of beans and their freshness. Now the beans are ready for our recipe.
   Heat 2 Tablespoons evoo and sauté the onions until golden, add 4 smashed and minced garlic cloves and sauté about 30 seconds, until they become fragrant. With a slotted spoon, add the 2 cups of beans to the onions and garlic and a bit of the cooking liquid, the tomato paste, salt, pepper and some chopped parsley. Boil 3-4 minutes more, until the sauce is formed, turn off the heat and add another drizzle of evoo and fresh parsley. Enjoy! 

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