Fall Bean Stew

Ingredients

  • 1 Tbs. extra virgin olive oil
  • 1 shallot, chopped
  • 2 garlic cloves, thinly sliced
  • Leaves from 10 sprigs parsley, chopped
  • 1 lb. mixed, dried heirloom beans, such as flageolets, scarlet runner beans, cranberry beans, lima beans and navy beans, cooked and drained
  • 3 heirloom or any fresh tomatoes, chopped, or equivalent of canned organic tomatoes
  • 1/2 cup vegetable stock
  • salt and freshly ground black
  • pepper to taste
  • 1 Tbs. truffle butter
  • 10 basil leaves, torn

Directions

1. Heat oil in large skillet over medium heat. Add shallot, garlic and parsley, and cook, stirring, until softened and fragrant, 3 to 5 minutes.

2. Add beans and tomatoes. Cook, stirring, until tomatoes cook down and become fragrant, 5 to 10 minutes. Add water, and season to taste. Stir in truffle butter and basil, and serve.
This article uses material from the "Fall Bean Stew" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License