Are Dried Beans Worth the Effort?

Von Rainbow Plant Life · 45 Min.

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Zubereitung

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.

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