Are Dried Beans Worth the Effort?

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. When hot, add the onion and a pinch or two each of salt and pepper. Cook 7 to 8 minutes, stirring now and then, until golden.
2. Add the carrot, celery and garlic with another pinch of salt; cook 3 to 4 minutes.
3. Add the red pepper flakes, parsley and sage; cook until fragrant, about 1 minute.
4. Add the tomato paste and cook, stirring almost constantly, 1 to 2 minutes, until a bit darker in color.
5. Pour in the white wine and scrape up the browned bits from the bottom. Simmer rapidly 3 minutes, stirring often, until mostly evaporated and no longer smelling of wine.
6. Add the crushed tomatoes with their juices, the bay leaf, 1 teaspoon kosher salt and several cracks of black pepper. Cook at a rapid simmer, stirring fairly often, 12 to 13 minutes, until the tomatoes are fully broken down and most of the liquid has evaporated.
7. Add the vegetable broth and the 2 cans of beans. Lower the heat, cover, and keep a gentle simmer for 30 minutes, stirring occasionally. For a thicker stew, near the end gently mash a small portion of the beans with the back of a wooden spoon or spatula.
8. Taste and add a pinch of sugar only if needed. Remove the bay leaf, stir in the chopped basil, and season with salt and pepper to taste.

Summarized from Rainbow Plant Life's video. Watch it for the details.

More recipes with

GarlicOnionTomatoCarrotCeleryTomato pasteCannellini bean