Like most Ikarian dishes this stew is all about beans and a generous dose of vegetables. I was a little sceptical, but it is delicious. If you want to try one new recipe this winter make it this one. It’s healthy, hearty and makes four generous servings.
You will need:
1 tin Cannelini Beans
1/2 cup extra-virgin olive oil, divided
1 large red onion, finely chopped
4 garlic cloves, finely chopped
1 fennel bulb, chopped
1 large, firm ripe tomato, finely chopped
2 teaspoons tomato paste, diluted in 1/4 cup water
2 bay leaves
1 bunch dill, finely chopped
Salt to taste
This is how:
- Heat half of the olive oil in a large pot over a medium heat. Cook the onion, garlic and fennel in the heated oil until soft for about 12 minutes, stirring occasionally.
- Add the Cannelini Beans and toss to coat with oil. Add the tomato, tomato paste, and enough water to cover the beans by about 2,5cm. Add the bay leaves.
- Bring the pot to the boil, reduce heat, and simmer for about 10 minutes.
- Add the chopped dill and season with salt to taste. Continue cooking until the beans are tender about 10 minutes.
- Remove from heat and pick out and discard the bay leaves. Pour in remaining olive oil, stir and serve.
Enjoy!
xxx
The original recipe, before I tweaked it somewhat, is from The Blue Zones Kitchen
Images Madison&West Photography
