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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)

Instructions

  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)