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SOTOZEN.COM > Practice > Food as Practice > Recipes > Italian Butter Bean Stew

Italian Butter Bean Stew

Italian Butter Bean Stew

Ingredients (serves 2)


  1. Soak the cannellini beans in the water overnight.
    Once soaked, add the beans to a large sauce pot and cook until tender, about 1-1.5 hours. Once cooked, set aside with the cooking water. Do not strain. Fill a small sauce pot with water and bring to a boil. Cook the farro verde like pasta, until tender. Once cooked, strain well and rinse with cold water to stop the cooking. Set aside.
  2. Add 1/4 cup of olive oil to a stock pot.
    Add the shallot and cook until fragrant and starting to turn translucent, 3-5 minutes.
  3. Add the white wine and reduce until nearly dry.
    Then add the snap peas, english peas, the butter beans and the bean broth. Bring to a simmer and cook until the snap peas are tender. If the stew looks quite dry, add a bit of vegetable stock.
  4. Add salt to taste.
    Finish with the dill and mint right before serving.

Recipe (PDF 950KB)