Spicy White Bean Stew With Roasted Red Peppers

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Spicy White Bean Stew With Roasted Red Peppers

 

1 pound small dried white beans such as Great Northern or navy

2 large onions

3 medium carrots

1 celery rib

1/4 cup olive oil

6 garlic cloves

2 serrano chiles or 1 jalapeno chile, seeded, thinly sliced

3 1/2 cups vegetable stock or broth

1 14 1/2 oz. can crushed tomatoes in juice

2 tablespoons minced fresh rosemary leaves or 2 tsps. dried rosemary

1 red bell pepper, roasted, seeded, cut into medium dice

salt and fresh ground black pepper to taste

1/2 cup minced fresh parsley

 

Pick over the beans, discarding any rocks or shriveled beans, and rinse in a

colander.

Chop half of 1 onion, half of 1 carrot and all the celery.

In a 4-quart or larger saucepan over medium heat, heat the olive oil and saute

the chopped vegetables until soft but not browned, about 5 minutes.

Add the beans, garlic, chiles, stock or broth, tomatoes and juice and rosemary.

Bring to a boil over medium-high heat, then reduce heat to a gentle simmer and

cover.

Cook for 1 hour and 15 minutes.

Cut the remaining onions into 1-inch wedges. Cut the remaining carrots into

1/2-inch rounds.

Add the onions and carrots to the pot. Cook until the beans are tender but not

mushy, about 30 additional minutes.

Add the bell pepper to the beans. Add salt and pepper.

Ladle 1 to 1 1/2 cups stew into each of 4 wide soup plates or bowls and top each

portion with a little parsley.

Cover and refrigerate the remaining stew.

Makes 12 cups.