Spicy White Bean Stew With Roasted Red Peppers

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* Exported from MasterCook *

 

Spicy White Bean Stew With Roasted Red Peppers

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : ** ELF & MCR ** VegRecipe

Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound small dried white beans -- such as Great

Northern or navy

2 large onions

3 medium carrots

1 rib celery

1/4 cup olive oil

6 garlic cloves

2 serrano chiles or 1 jalapeno chile -- seeded and

thinly

sliced

3 1/2 cups chicken stock or 2 cans (14 1/2 or 16

ounces each) low-salt chicken broth

1 can crushed tomatoes in juice -- (14 1/2-ounce)

2 tablespoons minced fresh rosemary leaves -- or 2 teaspoons

dried rosemary

1 red bell pepper (6 to 8 ounces) -- roasted, seeded and

cut into medium dice

Salt and freshly ground 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 for Bean Soup With

Bacon and Oregano. --- " Cooking for the Week " by Diane Morgan, Dan

Taggart and Kathleen Taggart (Chronicle Books, $18.95)

 

Description:

" This stew is a great vegetarian option for a chilly winter evening

--- or put thick slices of turkey breast on top. "

Source:

" http://www.accessatlanta.com/partners/ajc/epaper/editions/thursday/fo

d_8.html "

S(Formatted by Whome40):

" "

Yield:

" 12 c "

 

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NOTES : According to the recipe author: Per 1-cup serving: 420 calories, 22

grams protein, 11 grams fat (percent calories from fat, 24), 62 grams

carbohydrates, 1 milligram cholesterol, 174 milligrams sodium, 15 grams

fiber.

To make this vegatarian use vegetable broth in place of chicken broth.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0