White Bean Stew With Carrots Fennel And Peas Recipes

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WHITE BEAN STEW WITH CARROTS, FENNEL AND PEAS



White Bean Stew With Carrots, Fennel and Peas image

A supply of dried white beans in the pantry means you can always make some sort of white bean stew without a trip to the store. White beans are welcome in any season, though this dish is perfect for spring, with its bright green peas. Use any kind of white bean: ordinary white northern or navy beans, larger cannellini or corona beans or, as pictured here, a small Italian heirloom variety called purgatory bean. This stew is versatile; it's equally delicious served hot or at room temperature, and it can be a first course, a main course or part of an antipasto. Finish with a drizzle of good, fruity extra virgin olive oil. The spicy herb topping makes a bright embellishment.

Provided by David Tanis

Categories     soups and stews, appetizer, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 20

2 cups dried white beans (about 1 pound), picked over for debris and rinsed
1 medium onion, peeled and halved, stuck with 2 cloves
1 bay leaf
1 small sprig rosemary
Salt and pepper
3 tablespoons extra-virgin olive oil, plus more for garnish
1 large white onion, medium-diced (about 1 1/2 cups)
3 celery stalks, medium-diced (about 1 cup)
6 orange carrots, medium-diced (about 1 1/2 cups)
1 or 2 fennel bulbs, medium-diced (about 1 1/2 cups)
1 teaspoon crushed fennel seed
1/2 teaspoon red pepper flakes
1/2 teaspoon minced garlic
1 bunch small yellow carrots, peeled, and left whole or halved lengthwise (optional)
1 cup fresh peas (from 2 pounds in the pod, or use frozen)
3 tablespoons roughly chopped parsley
2 tablespoons roughly chopped mint
1/2 teaspoon grated lemon zest
1/2 serrano chile, seeds removed and finely chopped
4 large eggs, boiled 9 minutes, chilled in ice water, peeled and halved

Steps:

  • Put beans in a heavy-bottomed pot along with clove-studded onion, bay leaf and rosemary. Add cold water to cover by about 2 inches, cover the pot, and place over high heat. Bring to a boil, then reduce heat to maintain a gentle simmer, with lid ajar. Check beans occasionally and add water as necessary to keep liquid 1 inch above beans.
  • After 40 minutes, add 2 teaspoons salt, carefully stirring with a wooden spoon to avoid smashing beans. Continue cooking until beans are tender, about 1 to 1 1/2 hours total. (Some beans cook more quickly, so begin checking after 1 hour.) Let beans cool in cooking liquid. You may cook beans to this point several hours or up to a day in advance.
  • Heat olive oil in a wide deep skillet or Dutch oven over medium-high heat. Add diced onions, celery, carrots and fennel, season generously with salt and pepper, then add fennel seed, red pepper flakes and garlic. Cook mixture until softened, about 10 minutes, stirring occasionally; lower heat if necessary to keep vegetables from browning. Set aside.
  • Meanwhile, if using yellow carrots, simmer them in a saucepan of well-salted water. When carrots are cooked through but firm, about 5 minutes, remove from water with a slotted spoon and spread on a platter to cool.
  • Simmer peas in a saucepan of well-salted water for about 2 minutes. (If you cooked yellow carrots, you can use the same saucepan and water to simmer peas.) Drain and add peas to diced vegetable mixture.
  • To assemble dish, return the skillet with the vegetables to the stove over medium high heat. Add drained white beans, reserving the bean cooking liquid. Cook, stirring, until heated through, about 5 minutes, gradually adding enough cooking liquid to keep mixture a bit soupy, 1 cup or so. Taste and adjust for salt. Add cooked yellow carrots, and let them heat through.
  • Transfer stew to a deep platter or wide serving bowl. Mix together parsley, mint, lemon zest and chile and sprinkle over the top. Garnish with halved eggs, lightly salted, and drizzle everything with 2 tablespoons tasty extra-virgin olive oil.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 3 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams, TransFat 0 grams

BEEF STEW WITH BUTTER BEANS, PEAS, CARROTS, AND RED WINE



Beef Stew with Butter Beans, Peas, Carrots, and Red Wine image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 14

2 pounds beef stew cubes
1 cup flour
Salt and pepper
Olive oil, for sauteing
2 onions, diced
3 cloves garlic crushed
1/2 bottle red wine
2 cups chicken stock
3 cups chopped fresh tomatoes
1 bag baby carrots
1 bag butter beans
1 bag frozen peas
1 dash hot sauce
1/4 cup capers

Steps:

  • Flour the beef cubes in salt and pepper seasoned flour. Dust off the excess flour. Sear beef cubes in hot oil and remove from pan.
  • Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze with wine. Add the chicken stock and tomatoes and let simmer for 1/2 hour. Add the carrots and simmer for another 1/2 hour.
  • Add butter beans, peas, hot sauce, and capers. Season and simmer for 1 hour or until the meat is fork tender. Check the seasoning. Serve on buttered bowtie noodles.

WHITE BEAN STEW



White Bean Stew image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 garlic cloves, finely sliced
1/3 cup olive oil
1/4 cup white wine
3 cups cooked cannellini beans, drained
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1/4 cup chopped parsley
Thinly julienned red bell pepper for garnish

Steps:

  • In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

KALE, WHITE BEAN, AND FARRO STEW



Kale, White Bean, and Farro Stew image

This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese.

Provided by Nichole Spell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h50m

Yield 6

Number Of Ingredients 19

1 (15 ounce) can cannellini beans
3 tablespoons extra-virgin olive oil
3 stalks celery, thinly sliced
3 carrots, chopped
1 Spanish onion, chopped
1 leek (white and light green part only), thinly sliced
2 cloves garlic, minced
1 cup farro
2 cups water, or more if needed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can diced tomatoes
1 ½ cups low-sodium vegetable broth
1 zucchini, diced
1 tablespoon tomato paste
1 tablespoon dried thyme
¼ teaspoon red pepper flakes
1 bunch kale, leaves stripped from stems and coarsely chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper

Steps:

  • Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
  • Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  • Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
  • Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 65.4 g, Fat 9 g, Fiber 10.6 g, Protein 13.5 g, SaturatedFat 1.1 g, Sodium 1720.2 mg, Sugar 6.9 g

HEARTY WHITE BEAN STEW RECIPE BY TASTY



Hearty White Bean Stew Recipe by Tasty image

Here's what you need: medium leek, olive oil, pancetta, carrot, celery stalk, cremini mushroom, garlic, kosher salt, fresh thyme sprigs, diced tomato, great northern beans, low sodium vegetable broth, parmesan cheese, bread

Provided by Greg Perez

Categories     Dinner

Yield 6 servings

Number Of Ingredients 14

1 medium leek
1 tablespoon olive oil
5 oz pancetta
2 cups carrot, diced
3 stalks celery stalk, sliced
8 oz cremini mushroom, sliced
3 cloves garlic, minced
kosher salt, to taste
4 sprigs fresh thyme sprigs
14.5 oz diced tomato
4 cups great northern beans, cooked or canned
6 cups low sodium vegetable broth
parmesan cheese, freshly grated, for serving
bread, crusty, for serving

Steps:

  • Trim the root end and the tough, dark green top of the leek and remove any thick outer layers. Cut the leek in half lengthwise, then slice into ¼-inch (6-mm) thick half moons.
  • Transfer to a bowl of water and shake around with your fingers to loosen any dirt or grit. Let the leeks sit in the water for a couple minutes to let any grit to sink to the bottom of the bowl. Carefully remove the cleaned leeks from the bowl, leaving the dirty water behind.
  • Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy and most of the fat has rendered, about 8 minutes.
  • Add the leeks, carrots, celery, mushrooms, and garlic. Season with salt. Cook for 5-6 minutes, until the vegetables have released their juices and begin to soften.
  • Add the thyme leaves, tomatoes, beans, and vegetable stock. Stir to combine, then bring to a boil, cover, and cook, stirring occasionally, for 20 minutes until slightly reduced and hot throughout. Season with more salt, to taste.
  • Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread.
  • Enjoy!

Nutrition Facts : Calories 1128 calories, Carbohydrate 87 grams, Fat 100 grams, Fiber 9 grams, Protein 14 grams, Sugar 21 grams

HEARTY BEAN STEW



Hearty Bean Stew image

From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1-1/2 cups chopped onions
1 tablespoon canola oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, drained
3 large carrots, chopped
3 celery ribs, chopped
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.

HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS



Hearty Beef Stew with Green Peas and Carrots image

Provided by Pam Anderson

Categories     Soup/Stew     Beef     Vegetable     Stew

Yield Serves 6 to 8

Number Of Ingredients 14

3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
salt
ground black pepper
2-3 tablespoons vegetable oil
2 medium-large onions, chopped (2 cups)
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz or Barolo)
2 cups homemade chicken broth or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme leaves
4 large carrots, peeled and sliced 1/4 inch thick
1 cup (6 ounces) frozen peas, thawed
1/4 cup minced fresh parsley leaves

Steps:

  • Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
  • Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
  • Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
  • Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

TUSCAN WHITE BEAN AND FENNEL STEW WITH ORANGE AND ROSEMARY



Tuscan White Bean and Fennel Stew With Orange and Rosemary image

This is from Vegan Planet. I made it last night and it was excellent. I would describe it as a very elegant stew. The subtle hint of orange gives it a refined taste.

Provided by theAmateurPastryChef

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 large yellow sweet onion, chopped
2 garlic cloves, minced
1 large fennel bulb, trimmed and diced
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 lb small red potato, unpeeled and quartered
1 (14 1/2 ounce) can diced tomatoes with juice, undrained
salt & fresh ground pepper (to taste)
2 small zucchini, cut into 1/4 inch thick rounds
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans
1 tablespoon orange zest
2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary

Steps:

  • Heat olive oil in large sauce pan over medium-high heat.
  • Add onion and sauté until soft, about 5 minutes.
  • Add garlic and cook stirring for about 30 seconds.
  • Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
  • Add the stock, potatoes, tomatoes and salt and pepper to taste.
  • Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
  • Add the zucchini, beans and salt and pepper to taste.
  • Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
  • A few minutes before serving, stir in the orange zest and rosemary.

ROAST CHICKEN WITH WHITE BEAN STEW AND PANCETTA



Roast Chicken with White Bean Stew and Pancetta image

Categories     Soup/Stew     Bean     Chicken     Garlic     Onion     Tomato     Roast     Rosemary     Bacon     Fennel     Leek     White Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

2 cups dried cannellini (white kidney beans; about 1 pound)
2 tablespoons olive oil
6 whole chicken leg-thigh pieces
6 ounces pancetta (Italian bacon), chopped
1 leek (white part only), cut into 1/2-inch cubes
1 small onion, cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
1 small carrot, peeled, cut into 1/2-inch cubes
1 small fennel bulb, trimmed, cut into 1/2-inch cubes
1 bay leaf
6 garlic cloves, chopped
2 tablespoons tomato paste
3 tablespoons all purpose flour
1 cup dry white wine
6 cups low-salt chicken broth
1 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary
2 tablespoons chopped fresh parsley
1 tablespoon finely grated lemon peel

Steps:

  • Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
  • Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 7 minutes per side. Transfer chicken to large plate. Add pancetta and next 6 ingredients to same pot. Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes. Add garlic; stir 1 minute. Add tomato paste; stir 2 minutes. Add flour; stir 1 minute. Add wine and simmer 1 minute. Drain beans. Add beans to pot; stir to combine. Add broth; season with salt and pepper. Place rosemary sprig and chicken atop bean mixture.
  • Cover pot; transfer to oven. Braise until chicken and beans are very tender, about 1 hour. Transfer chicken to plate. Season beans with salt and pepper.
  • Mix 2 tablespoons finely chopped rosemary, parsley, and lemon peel in small bowl. Divide beans among 6 shallow bowls. Top each with chicken. Sprinkle each with parsley mixture and serve.

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WHITE BEAN STEW WITH CARROTS, FENNEL AND PEAS
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From bluecayenne.com


10 BEST BEEF STEW WITH PEAS AND CARROTS RECIPES - YUMMLY
beef stew meat, frozen sweet peas, celery, black pepper, low sodium beef broth and 13 more Nikujaga (Japanese beef stew) Open Source Food sugar, water, onion, snap peas, sake, soy sauce, beef, potatoes and 2 more
From yummly.com


RECIPES > VEGETABLES > HOW TO MAKE STEW OF FENNEL WITH CARROTS …
4 Fennel bulbs 1 T Butter 1 t Olive oil 2 c Frozen pearl onions, thawed 1 t Sugar 4 lg Carrots, cut into matchstix 1 c Up to ... 1 1/2 c Defatted reduced-sodium Chicken stock Salt & pepper to taste 2 T Finely chopped fennel fronds Or fresh parsley Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler. Cut each bulb ...
From mobirecipe.com


WHITE BEAN STEW - HEALTHIER STEPS
2019-07-17 Heat 1 tablespoons of oil in a large non-stick skillet over medium-high heat. Add jackfruit pieces and cook on both sides until brown and crispy, about 10 minutes, turning halfway. Remove jackfruit and set aside. Add 1 tablespoon of oil, add onion, garlic, and celery, and cook until onion is soft, about 3 minutes.
From healthiersteps.com


FENNEL, WHITE BEAN AND SHRIMP STEW RECIPE - FOOD NEWS
2 teaspoons fennel seeds. 1/2 teaspoon red-pepper flakes (optional) Kosher salt and black pepper. 1 (28-ounce) can whole peeled tomatoes with their juices, tomatoes crushed by hand. 1 pound jumbo shrimp, preferably wild, peeled and deveined. 1 (15-ounce) can white beans, such as butter beans or cannellini beans, drained and rinsed.
From foodnewsnews.com


FENNEL AND WHITE BEAN STEW : VEGETARIANRECIPES
51.5k members in the vegetarianrecipes community. Come here to find delicious vegetarian recipes!
From reddit.com


WHITE BEAN, FENNEL AND BARLEY STEW | ITALICIOUS
2013-11-19 Drain the beans. Place the beans in a pot and cover with about 2 inches of water, bring to a boil and cook over medium heat for about an hour, until the beans are just tender, skim off foam when necessary. Drain in a colander and set aside. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the leeks.
From italicious.blog


CHARD AND WHITE BEAN STEW – SMITTEN KITCHEN
2011-01-04 Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.
From smittenkitchen.com


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