Feed the World - Celebrate World Food Day: Farm-Fresh, Free-Range, and Zero Leftover Waste Recipes! by Christina Tosch

Author:Christina Tosch [Tosch, Christina]
Language: eng
Format: epub
Published: 2020-10-07T22:00:00+00:00

Spanish Tomato and Bean Stew

Today, with stores selling so many different types of fruit and vegetables from around the World, why not do put them to good use with this comforting and hearty Spanish stew?

Servings: 4

Total Time: 1hour 5mins

Ingredients:

• 1 pound dried cannellini beans (pre-soaked for 8 hours)

• 1 tbsp fresh thyme

• 3 garlic cloves (peeled and minced)

• 1 carrot (nicely peeled and chopped into bite-size pieces)

• 4 medium Spanish tomatoes (diced)

• 3 tbsp extra-virgin olive oil

• Salt and black pepper (to season)

Directions:

1. Over high heat, and in a large pot, combine the beans with the thyme, garlic, and adequate water to cover the beans by 1". Bring to boil, reduce the heat, cover with a lid, and simmer for 60 minutes.

2. Next, add the carrots and Spanish tomatoes, and bring to boil. Reduce the heat. Then, cover with a lid. Simmer for around 20 minutes.

3. Then, stir in the olive oil. Season to taste with salt and pepper.

4. Serve.

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