White Bean and Vegetable Stew

[Guest guest]

White Bean and Vegetable Stew

 

3 tbsps. olive oil

4 carrots, cut into 1 inch chunks

3 leeks, cut into 1/2 inch slices

2 celery stalks, cut into 1 inch slices

2 15 oz. cans cannellini beans or great northern white beans,undrained

1 bay leaf

1/4 tsp. dried thyme

salt and pepper

4 tbsps. butter or margarine, divided

2 shallots, minced

1 cup dry white wine

2 garlic cloves, minced

2 tbsps. chopped parsley or cilantro

 

Heat olive oil in a large saucepan over medium-low heat.

Add carrots, leeks, and celery. Saute vegetables about 10 minutes until they

just start to brown.

Add beans, bay leaf, thyme, salt and pepper, and enough water just to cover.

Reduce heat to low and cook uncovered for 25 minutes.

In the meantime, sauté the shallots in 2 tbsps. butter in a small skillet for 3

to 5 minutes.

Add the wine, increase the heat, and reduce the mixture to 1/4 cup.

When the vegetables have cooked for 25 minutes, add the shallot mixture and

garlic.

Check the seasonings and add more salt and pepper if desired.

Simmer for 5 minutes.

Add the remaining 2 tbsps. butter and blend in well with the sauce.

Serve in individual bowls topped with chopped parsley or cilantro.

Serves 4 to 6.

 

Whoa! Every drop that run through the vein

always makes it's way back to the heart again

every dog that lived his life on a chain knows what it's like waiting for

nothing!

and by the way you look fantastic in your boots of chinese plastic SOURCE: 

Boots of Chinese Plastic - Pretenders

[Guest guest]

After all that baking yesterday, this is a welcomed dish, i'm doing mine in the

slow cooker today (i only had dried beans) so no dishes for Pete today , it

smells wonderful! - i can't wait, the butter and cilantro is really going to

make this rock and roll

 

--- On Sat, 11/22/08, Donnalilacflower <thelilacflower wrote:

Donnalilacflower <thelilacflower

White Bean and Vegetable Stew

" GROUP "

Saturday, November 22, 2008, 6:21 AM

 

 

 

 

 

 

 

 

 

 

 

White Bean and Vegetable Stew

 

 

 

3 tbsps. olive oil

 

4 carrots, cut into 1 inch chunks

 

3 leeks, cut into 1/2 inch slices

 

2 celery stalks, cut into 1 inch slices

 

2 15 oz. cans cannellini beans or great northern white beans,undrained

 

1 bay leaf

 

1/4 tsp. dried thyme

 

salt and pepper

 

4 tbsps. butter or margarine, divided

 

2 shallots, minced

 

1 cup dry white wine

 

2 garlic cloves, minced

 

2 tbsps. chopped parsley or cilantro

 

 

 

Heat olive oil in a large saucepan over medium-low heat.

 

Add carrots, leeks, and celery. Saute vegetables about 10 minutes until they

just start to brown.

 

Add beans, bay leaf, thyme, salt and pepper, and enough water just to cover..

 

Reduce heat to low and cook uncovered for 25 minutes.

 

In the meantime, sauté the shallots in 2 tbsps. butter in a small skillet for 3

to 5 minutes.

 

Add the wine, increase the heat, and reduce the mixture to 1/4 cup.

 

When the vegetables have cooked for 25 minutes, add the shallot mixture and

garlic.

 

Check the seasonings and add more salt and pepper if desired.

 

Simmer for 5 minutes.

 

Add the remaining 2 tbsps. butter and blend in well with the sauce.

 

Serve in individual bowls topped with chopped parsley or cilantro.

 

Serves 4 to 6.

 

 

 

Whoa! Every drop that run through the vein

 

always makes it's way back to the heart again

 

every dog that lived his life on a chain knows what it's like waiting for

nothing!

 

and by the way you look fantastic in your boots of chinese plastic SOURCE: 

Boots of Chinese Plastic - Pretenders