Lunch: Stewed White Beans with Green Chile and Herbs

Recipe by Tara Stevens This great, all-purpose side dish was inspired by a dish that cooking teacher Tara Stevens had in Marrakech. There, the stewed beans were made with chile powder; Stevens uses a chopped green chile to add fresh flavor.

Ingredients

1 lb. cannellini beans
2 tbsp. extra-virgin olive oil
1 medium onion
1 celery rib
3 clove garlic
3 bay leaves
1 large poblano chile
kosher salt
Pepper
1/2 c. dry vermouth or dry white wine
1/3 c. chopped mixed herbs

Instructions

In a large saucepan, cover the beans with 2 inches of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the beans are tender, 30 to 40 minutes. Drain, reserving 1 cup of the cooking water.
Wipe out the saucepan and heat the 2 tablespoons of olive oil. Add the onion, celery, garlic, bay leaves, and chile. Cook over moderate heat, stirring occasionally, until softened, 8 to 10 minutes. Discard the bay leaves and season with salt and pepper. Return the beans and the reserved cooking water to the saucepan. Stir in the vermouth and cook for 15 minutes, stirring occasionally, to meld the flavors. Season with salt and pepper. Spoon the beans into bowls and top with the chopped herbs. Drizzle with olive oil and serve warm. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.

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