Blog > Eat
March 11, 2022
WHITE BEAN STEW | By Hubert Cormier
This white bean stew is as simple to make as it is delicious. It also makes for a great main course, because the white beans provide enough protein on their own, or it can be served as a side dish for poultry or grilled fish. This type of recipe can also be easily adapted to match the season. In the fall, add roasted root vegetables, in the winter, add sautéed cabbage, in the spring, add local asparagus stalks to the stew, and in the summer, use your beautiful garden-fresh tomatoes!
Preparation time: 20 min.
Baking time: 10 min.
✔ 375 ml (1 ½ cups) of white beans
✔ Water for soaking
✔ 1 onion, finely chopped
✔ 2 carrots, finely diced
✔ 1 medium stalk celery, finely diced
✔ 15 ml (1 tbsp) olive oil
✔ 2 cloves of garlic
✔ 2 sprigs of thyme
✔ 1 bay leaf
✔ 750 ml (3 cups) chicken or vegetable stock (with no salt added)
✔ 30 ml (2 tbs) fresh parsley, finely diced
✔ Salt and pepper to taste
1. Place the beans in a large bowl. Cover with water and soak overnight at room temperature.
2. Heat the oil in a large saucepan over medium heat. Lightly brown the vegetables. Add the garlic. Cook for 1 minute. Then add the herbs. Cover with the broth of your choice. Bring to a boil.
3. Reduce to a simmer and cook over low heat for 45 minutes or until beans are cooked through. Add a little more liquid if necessary.
4. At the end of cooking, remove and slightly crush a portion of the stew, then return it to the pot to thicken the stock.
5. Add the fresh parsley. Adjust the seasoning.
6. Serve immediately with a spoonful of plain Greek yogurt or sour cream.
HUBERT'S TIP ☝️
Dried white beans work best in this type of recipe. However, canned white beans also work very well! Simply adjust the amount of liquid used and the cooking times accordingly.
Follow Hubert Cormier on social media 💬