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Stewed White Beans
Recipes
Stewed White Beans
8 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 1-inch piece fresh ginger
  • 4 cloves garlic
  • 1 large sweet onion
  • 1 cup water (or vegetable stock)
  • 1 teaspoon vegetable bouillon base
  • ½ teaspoon saffron threads
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 (28 oz) can diced tomatoes
  • 2 (15.5 oz) cans cannellini (or navy) beans
  • 1 teaspoon caraway seeds
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground turmeric

Steps

    1. Peel ginger; chop ginger (1 tablespoon) and garlic finely. Chop onion coarsely. Place water in small saucepan and heat on medium 2–3 minutes. Remove from heat, stir in vegetable base and saffron, and set aside.
    2. Preheat 4-quart Dutch oven (or heavy-bottom stockpot) on medium-high 2–3 minutes. Place oil in Dutch oven; stir in ginger, garlic, onions, salt, and pepper. Cook 5–6 minutes, stirring occasionally, until golden.
    3. Stir in saffron broth, tomatoes (do not drain), beans (do not drain), caraway seeds, nutmeg, and turmeric; bring to a simmer. Cover and reduce heat to medium-low. Simmer 30 minutes, stirring occasionally, until sauce has thickened. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 140, Total Fat 3.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 760mg, Total Carb 21g, Fiber 9g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 10%