Tomato Butter Bean Stew
Years ago, I tasted my first corona bean (Italian butter bean) and was enamored! It's my husband's favorite comfort food, so every season, I endeavor to create a new recipe with the beans he has so lovingly grown. I have so many sun gold tomatoes at the end of summer that I hardly know what to do with them. I now have an answer: make this stew!
6 servings
INGREDIENTS:
1 ½ cup dried butter beans
2 tablespoons extra virgin olive oil
1 onion, peeled, large diced
2 medium carrots, large diced
2 tablespoons tomato paste
1 tablespoon garlic, minced
½ teaspoon fennel seeds, roughly chopped
Pinch of chili flakes
2 sprigs rosemary
1 teaspoon sea salt
3 to 4 cups chicken broth
2 Reggiano Parmigiano cheese rinds (optional but desired)
2 pints sun gold cherry tomatoes
1 tablespoon red wine vinegar
½ cup Reggiano Parmigiano cheese, finely grated
2 tablespoons fresh basil, chopped
DIRECTIONS:
Place the butter beans in a bowl and cover them with water by three inches. Refrigerate overnight.
Preheat the oven to 350°F.
Heat the olive oil in a Dutch oven. When it shimmers, add the onions and carrots, and caramelize for about ten minutes. Add the tomato paste, garlic, fennel, chili flakes, rosemary sprigs, and sea salt. Stir for about two minutes until it turns a rusty brown—Deglaze with three cups of chicken broth, scraping the fond from the pan's bottom. Add the two cheese rinds. Drain and add the butter beans and cherry tomatoes to the pot. Bring to a boil. Cover with a tight-fitting lid and place in the oven.
Braise in the oven until the beans are tender, about two hours, stirring every half an hour.
Remove from the oven. Discard the rosemary sprigs and cheese rinds. Stir in the red wine vinegar. Taste, Think, Transform with salt and fresh ground black pepper.
Serve hot, garnished with the grated cheese and chopped basil.
Tomato Butter Bean Stew
Ingredients
- 1 ½ cup dried butter beans
- 2 tablespoons extra virgin olive oil
- 1 onion, peeled, large diced
- 2 medium carrots, large diced
- 2 tablespoons tomato paste
- 1 tablespoon garlic, minced
- ½ teaspoon fennel seeds, roughly chopped
- Pinch of chili flakes
- 2 sprigs rosemary
- 1 teaspoon sea salt
- 3 to 4 cups chicken broth
- 2 Reggiano Parmigiano cheese rinds (optional but desired)
- 2 pints sun gold cherry tomatoes
- 1 tablespoon red wine vinegar
- ½ cup Reggiano Parmigiano cheese, finely grated
- 2 tablespoons fresh basil, chopped
Instructions
- Place the butter beans in a bowl and cover them with water by three inches. Refrigerate overnight.
- Preheat the oven to 350°F.
- Heat the olive oil in a Dutch oven. When it shimmers, add the onions and carrots, and caramelize for about ten minutes. Add the tomato paste, garlic, fennel, chili flakes, rosemary sprigs, and sea salt. Stir for about two minutes until it turns a rusty brown—Deglaze with three cups of chicken broth, scraping the fond from the pan's bottom. Add the two cheese rinds. Drain and add the butter beans and cherry tomatoes to the pot. Bring to a boil. Cover with a tight-fitting lid and place in the oven.
- Braise in the oven until the beans are tender, about two hours, stirring every half an hour.
- Remove from the oven. Discard the rosemary sprigs and cheese rinds. Stir in the red wine vinegar. Taste, Think, Transform with salt and fresh ground black pepper.
- Serve hot, garnished with the grated cheese and chopped basil.
Nutrition Facts
Calories
288Fat (grams)
8 gSat. Fat (grams)
2 gCarbs (grams)
41 gFiber (grams)
11 gNet carbs
30 gSugar (grams)
11 gProtein (grams)
16 gSodium (milligrams)
1119 mgCholesterol (grams)
9 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.