Tuscan Bean Stew With Garlic Oregano Recipes

TUSCAN BEAN STEW WITH GARLIC & OREGANO

Steps:

• Heat the olive oil in a deep lidded frying pan or casserole.
• Finely chop the onion and leek and cook gently for 3-4 minutes until starting to soften.
• Meanwhile, peel and finely chop the carrot, trim and chop the celery, and peel and crush the garlic cloves. Add to the pan and cook for a further 2-3 minutes.
• Trim and slice the red pepper and add to the pan. Season well with salt and black pepper.
• Drain and rinse the borlotti beans and cannellini beans, and tip both into the pan.
• Add the passata and water (you can just refill the empty passata carton half way with water, to save measuring this separately). Then add the stock powder, oregano, brown sugar and balsamic vinegar. Bring to the boil then cover with a lid and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes or until the sauce has reduced and is thick and glossy.
• Remove any thick stalks from the spinach or kale, then stir through the stew for the last two minutes of cooking. Taste and adjust seasoning if required. Serve with steamed green vegetables or a crisp side salad and sourdough bread.
• Follow instructions 1-4 above, then tip the softened vegetables into your slow-cooker.
• Drain and rinse the tinned beans and add to the slow-cooker, followed by the passata, water, stock powder, oregano, brown sugar and balsamic vinegar.
• Cook on high for 3-4 hours or on low for 5-6 hours, adding the spinach or kale as above for the last 10 minutes of cooking time. Taste and adjust seasoning as required.

HEARTY TUSCAN BEAN STEW

Steps:

• Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
• Add the kale and cook until wilted, 3-4 minutes.
• Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
• Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.

TUSCAN BEANS

Steps:

• If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
• Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
• Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
• Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
• Dress beans with oil at the table.