Stewed Beans
This recipe was inspired by Chef Chuck. He served it with veal, but Gillian is a chicken fan, so I’m doing a roast chicken for dinner with a side of stewed beans over toasted fresh bread rubbed with garlic. Garnish with lemon zests, a drizzle of olive oil and topped with crumbled goat cheese (optional).
- 2 cups dry white beans
- 1 Tbs of olive or grape seed oil
- 1 shallot, minced
- 2 cloves garlic, sliced
- 2 cups cherry tomatoes
- 3 cups chicken, beef or vegetable stock
- 2 sprigs rosemary (I have this dried in a glass jar from last summer)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
Soak 2 cups of dry beans overnight in water, fully covered with water plus 2″. Rinse and drain the beans (or you can use a 500mL can that has been thoroughly rinsed).
Heat an oven-safe sauté pan, like my lovely new enamel cast iron pot. Add the oil and add the shallots, sautéing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in oven and bake for 30 minutes.
Here’s hoping they love it, I know it’s become one of my favourites.
