Provencal-style bean stew
Votes: 2
Time:
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
White beans cooked Provencal style with a selection of aromatic herbs, carrots, onions, and celery are a wonderful side dish for any meat. Before cooking, the beans need to be soaked in water overnight, so plan ahead. The white beans are first simmered in chicken broth until almost done, then simmered with all the other ingredients until tender and infused with the aroma of Provencal herbs. Grated Parmesan cheese, added at the very end, adds a rich flavor and a velvety texture to the dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 400 g dry white beans
- 1 liter of homemade or store-bought chicken broth
- 1 tbsp coarse salt
- 1/4 cup olive oil
- 2 cups chopped yellow onion (2 pcs.)
- 1 cup carrots, cut into medium cubes (2 pcs.)
- 1 cup celery, diced into medium cubes (2 stalks)
- 1/4 cup freshly chopped parsley, plus extra for serving
- 1 tbsp. minced garlic (3 cloves)
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1/3 tbsp. freshly grated parmesan
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Recipes with similar ingredients: white beans, bouillon, onions, carrot, celery, parsley, garlic, rosemary, thyme, Parmesan cheese
Cooking the dish according to the recipe:
- Place the beans in a bowl and cover with water. Refrigerate overnight.
- Drain the beans and place them in a large saucepan with the chicken broth. Bring to a boil. Reduce the heat and simmer for 30-40 minutes, until the beans are tender but not mushy. Add 1 tablespoon of salt 10 minutes before they're done. Drain the liquid into a separate container; reserve.
- Heat olive oil in a large skillet, then add the onion, diced carrots, and celery and cook over low heat for 10-15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for another 1 minute. Add the beans and 2 cups of the stock they were cooked in. If you don't have enough liquid, add additional stock or water to make a total of 2 cups. Simmer for 15 minutes, until the liquid thickens, adding more stock if necessary. Sprinkle with Parmesan cheese. Serve the beans sprinkled with chopped parsley.
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