Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 36 Times
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Stewed Beans
Cookbook
A chef who will serve stewed beans with a glass of 1972 Vega Sicilia knows that simple is best, that less is more, that understated is sophisticated.
Yield : 6 servings
Ingredients
- 1 pound dried Corona beans (or other large white beans), soaked overnight in water to cover
- 2 garlic cloves, crushed and peeled
- 2 or 3 large ripe tomatoes, diced (or one 14-ounce can peeled whole tomatoes)
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
Directions
Drain the beans, put in a large pot, and add the garlic and water to cover by 1 inch. Bring to a boil, then lower the heat to a simmer and cook, stirring occasionally, until the beans are soft, about 1½ hours; add more water if necessary to keep the beans covered.
Add the tomatoes (if using canned tomatoes, break them up with your hands as you add them) and a large pinch, or two or three, of salt and pepper. Cook for another 10 or 15 minutes, until the tomatoes have completely broken down. Serve drizzled with olive oil.
© 2008 Frappe Inc.
Nutritional Information
Nutrients per serving
Nutritional information is based on drizzling 1/2 teaspoon of olive oil on each serving.
281 kcal
19 % daily value
13 % daily value
1 % daily value
1488 mg
149 mg
18 g
3 g
12 g
48 g
0 mg
306 mg
0 g
3 g
44 % daily value
