Fall Bean Stew
- 1 tablespoon extra-virgin olive oil
- 1 shallot chopped
- 2 garlic cloves thinly sliced
- Leaves from 10 sprigs parsley chopped
- 1 pound mixed dried heirloom beans cooked, drained (such as flageolets, scarlet runner
- beans, cranberry beans, lima beans and navy beans)
- 3 heirloom or any fresh tomatoes chopped (or equivalent of canned organic tomatoes)
- 1/2 cup vegetable stock
- Salt to taste
- Freshly-ground black pepper to taste
- 1 tablespoon truffle butter
- 10 basil leaves torn
Heat oil in large skillet over medium heat. Add shallot, garlic and parsley, and cook, stirring, until softened and fragrant, 3 to 5 minutes.
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 recipe yields 4 servings.
Per Serving: 310 Cal; 18g Prot; 5g Total Fat (2 Sat. Fat); 50g Carb.; 5mg Chol; 35mg Sod.; 19g Fiber; 6g Sugar.
Wine Suggestions: Three types of heirloom tomatoes may not be the major ingredients in this dish, but they do control its acidity and contribute to its overall mouth feel. Pairing this seasonal stew with a wine that can meet the acid, such as Zinfandel or Chianti/Sangiovese, will make for a good match.