Wednesday, January 21, 2015

White Bean Stew

Guys, this recipe is supah delish. And supah easy.  Which is all supah awesome.

As I've mentioned, most weekends I cook a giant pot of something, then eat it throughout the week, most often for lunch.  This week, the lucky recipe is White Bean Stew (developed from a few different places here and here).  It's a total set and forget it recipe - it cooked all day on Saturday with minimal participation from me.  And my whole apartment smelled amazing for hours.  Although I didn't do this (vegetarian), I think it would probably be amazing with a ham bone cooked in.

White Bean Stew (makes ~ 12 cups)

Ingredients -

1 large onion
1 pound dry navy beans
5 cloves garlic
8 cups vegetable broth
3 sprigs of rosemary
Salt and Pepper
2 sweet potatoes
4 large carrots

Instructions -

  1. In a large stockpot, saute the onions over low-medium heat until translucent.
  2. Add the beans, garlic, stock, salt, pepper and rosemary sprigs
  3. Cover and cook for 3-4 hours, or until the beans are smushy
  4. Add the chopped potatoes and carrots, cook until those are tender
  5. Done.
(Note - Once I added the potatoes and carrots, I removed the cover and let it all cook down, which made the whole thing more stew than soup - your call when you make it)

It's the easiest thing ever, and pretty healthy too -

Per serving - 

Calories - 105
Fat- 2.6g
Protein - 2.5g 
Carbs - 19.1g
Fiber - 4g

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