A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini.
1
pound dried white beans, soaked overnight
2
tablespoons extra-virgin olive oil
2
large onions, finely chopped
2
stalks celery, finely chopped
2
large carrots, finely chopped
1
quart water
2
large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste
2
teaspoons dried oregano
1
teaspoon salt
⅛
teaspoon cayenne pepper
Freshly ground pepper, to taste
1. Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain. 2. Heat oil in a Dutch oven or soup pot over medium heat. Sauté onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer vegetables are tender, about 20 minutes. Taste and adjust seasonings.
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