Roasted White Bean Stew

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Roasted White Bean Stew

 

1 pound medium parsnips, peeled, halved

lengthwise, cut into 2-inch-long pieces

1 pound medium shallots, peeled, root ends trimmed,

halved (onions will work too)

1 1/2 tablespoons olive oil

1 1/2 teaspoons dried thyme or sage

1/4 teaspoon sugar

1 tablespoon butter, cut into pieces

8 cups (or more if needed) water

2 cups dried Great Northern beans, rinsed (1 lb bag)

1 teaspoon salt & Pepper

1 bay leaf

2 large red bell peppers

 

Preheat oven to 375°F.

 

Combine parsnips and shallots in medium roasting pan.

Drizzle with oil.

Sprinkle with 1/2 teaspoon thyme, sugar, salt and

pepper;

toss to coat. Dot with butter.

Roast until vegetables are tender and deep golden

brown,

stirring occasionally, about 1 hour 15 minutes.

Meanwhile, combine 8 cups water, beans, 1 teaspoon

salt,

bay leaf and remaining 1 teaspoon thyme in heavy large

pot.

Bring to boil. Reduce heat to medium-low, cover and

simmer

until beans are almost tender, stirring occasionally,

about

1 hour 15 minutes (some liquid will remain).

Mix vegetables into beans, cover and cook until beans

are

tender, thinning with more water if needed, about 15

minutes.

Discard bay leaf.

Meanwhile, char peppers over gas flame or in broiler

until

blackened. Enclose in paper bag 10 minutes.

Peel, seed and coarsely chop peppers; stir into beans.

Season stew with salt and pepper.

 

Note; this works with carrots instead of parnips if

you like.

 

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