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Vegetarian
Recipes - Arezzo Bean Stew Recipe
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Arezzo Bean
Stew Recipe
Ingredients
Serve
4
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14 oz/4oo g firm ripe tomatoes
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2 cups/3oo g dried
beans, such as cannellini or borlotti, soaked
overnight and drained
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2 cloves garlic,
lightly crushed but whole
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1 bay leaf
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1 quart/1 liter water
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salt and freshly ground black pepper to taste
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fresh basil, to garnish
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4 tbsp extra-virgin
olive oil
Method:
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Blanch
the tomatoes in salted boiling water for 1 minute.
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Drain and slip off the skins. Remove the seeds and
chop the flesh coarsely.
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Place the beans in a large pan with the tomatoes,
garlic, and bay leaf.
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Pour in enough water to cover the beans completely
and bring to a boil.
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Cover and cook over medium heat
for about 1 hour. Season with salt halfway through
the cooking.
Discard the garlic and bay leaf.
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Garnish with the
basil, season with pepper, and drizzle with the oil.
Serve hot.
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