Savory and White Bean Stew
A little planning is required for the best results with beans. Soaking them in water for 8-10 hours rehydrates them slowly, reduces cooking time and helps give the beans the integrity to keep their form and individual flavor. Here we use savory to support the aromatic vegetables for a delicious bowl of beans that makes a simple and satisfying meal when served alongside a green salad, a crunchy, Roan Mills baguette and a glass of wine.
Ingredients
Serves 4-6 people
- 1 pound white beans soaked overnight and drained
- 2 medium onions, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 bunch savory, leaves removed
- Olive oil to saute aromatics OR
- A few slices of our Pork Belly conserve to sauté aromatics
- Salt and pepper to taste
Preparation
Prep: 10 hr & 10min • Cook: 2 hr • Ready in: 12 hr & 10min
Sauté the vegetables in your fat of choice for a few minutes, add beans, savory and water to cover, bring pot to a simmer and cook gently for 2 hours or until beans are tender but still holding their shape. Salt and pepper to taste.
Recipe from the Kenter Canyon Farms test kitchen