White Bean And Tomato Stew Recipe
Ingredients
1 tablespoon olive oil
2 large yellow onions, chopped
2 cloves garlic, minced
2 large stalks celery, chopped fine
1 can low sodium tomatoes, chopped, with their juice
1 medium size yellow squash, sliced thin
1 cup fresh or frozen lima beans
1/2 cup dry white wine or low sodium chicken broth
1 bay leaf
3/4 teaspoon each dried thyme, basil, and marjoram, crumbled
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 cups cooked and drained white beans
1 teaspoon lemon juice
2 tablespoons minced parsley
Directions
In a heavy 6 quart Dutch oven, heat the olive oil over moderate heat fo 1 minute; add the onions, garlic, and celery, and cook, uncovered, unti the onion and celery are soft 5 to 8 minutes.
Add the tomatoes, yellow squash, lima beans, wine, bay leaf, thyme, basil, marjoram, black pepper, and cayenne pepper and simmer, uncovered, for 10 to 15 minutes.
Add the white beans, stir, and simmer 5 minutes more.
Stir in the lemon juice and parsley and serve.
A crisp salad of tossed greens makes a nice accompaniment.
Add the tomatoes, yellow squash, lima beans, wine, bay leaf, thyme, basil, marjoram, black pepper, and cayenne pepper and simmer, uncovered, for 10 to 15 minutes.
Add the white beans, stir, and simmer 5 minutes more.
Stir in the lemon juice and parsley and serve.
A crisp salad of tossed greens makes a nice accompaniment.
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