This rich stew is made with cannellini and green beans. The fresh vegetables contribute a crunchy-tender texture and vibrant colors. Serve with stuffed squab or turkey along with sweet and spicy pumpkin ale. Smart Recipes, American Recipes, Chicken,Vegetables Recipes Chicken,Vegetables American

Bean Stew

Bean Stew Recipe | PT1H45M Serves 2 Ingredients: 0.66 Cup Dried Cannellini Beans 2 Tablespoons Extra-Virgin Olive Oil 1 Small Onion 1 Carrot 1 Stalk Celery 1 Clove Garlic 3 Cups Chicken Stock 1 Small Red Bell Pepper 4 Ounce Green Beans 0 To Taste Salt & Freshly Ground Black Pepper In a medium pan, add cannellini beans and enough water to cover and bring to a boil. Remove from heat and keep aside, covered for about 1 hour. Drain the beans well. In the same pan, heat oil over medium heat and sauté carrot, celery, onion and garlic for about 5 minutes. Stir in cannellini beans and chicken stock and bring to a boil. Reduce heat to low and simmer, covered for about 1 1/4 hours, stirring occasionally. Meanwhile, place red pepper directly over a gas flame and roast until charred completely. Remove from heat and keep aside to cool slightly. Carefully, remove charred skin, stem and seeds. Then, cut pepper into 1/2-inch pieces. Add green beans into simmering stew and stir to combine. Increase heat to medium and simmer for about 5 minutes. Stir in roasted red pepper pieces, salt and black pepper and remove from heat.



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