Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 Absolutely delicious, thanks --- 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 Hey Pete Isn't it fun to make the members recipes? Watch out, this stew is even better the next day. It freezes well in baggies too. Go to the crockpot folder and I have a few spaghetti sauce recipes you will enjoy. Good thing we aren't neighbors lol Donna Donna Sent via BlackBerry from T-Mobile Pete Self <self.pete Sat, 22 Nov 2008 14:15:53 Review - White Bean and Vegetable Stew Absolutely delicious, thanks --- 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2008 Report Share Posted November 23, 2008 yes the stew was even better today! I've recently been looking much closer at the archives, because a lot of stuff that i've tried to do is already there!!! why reinvent the wheel, i'm having a lot of fun. I'm having your lentil loaf for Thanksgiving actually (i think it's your recipe). Have a good evening all Pete --- On Sun, 11/23/08, thelilacflower <thelilacflower wrote: thelilacflower <thelilacflower Re: Review - White Bean and Vegetable Stew " Vegetarian_group " Sunday, November 23, 2008, 12:14 AM Hey Pete Isn't it fun to make the members recipes? Watch out, this stew is even better the next day. It freezes well in baggies too. Go to the crockpot folder and I have a few spaghetti sauce recipes you will enjoy. Good thing we aren't neighbors lol Donna Donna Sent via BlackBerry from T-Mobile Pete Self <self.pete > Sat, 22 Nov 2008 14:15:53 <> [vegetarian_ group] Review - White Bean and Vegetable Stew Absolutely delicious, thanks --- On Sat, 11/22/08, Donnalilacflower <thelilacflower@ > wrote: Donnalilacflower <thelilacflower@ > [vegetarian_ group] 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 Quote Link to comment Share on other sites More sharing options...
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