But we still need to eat, so I braved the kitchen to stir up this simple but delicious white bean stew. It's a one-pot meal that can be eaten hot or at room temperature, and it takes full advantage of the bounty of fall produce.
I had planned to use our home-grown tomatoes, but I think the heat is too much for them and the tomatoes on the vine are stuck at yellow.
I used dried white lima beans, but you can use any white bean like cannellini. Canned is okay too. Use 3 14oz cans, well drained and rinsed to remove the tinny flavor.
While I used just red peppers the other night, I have made this recipe before using a green bell pepper and an anaheim pepper (which is slightly spicy). So vary the peppers based on what your garden is producing or what you find at the market.
We enjoyed this easy meal sitting under the fan on our covered patio, listening to the Dodgers game. It was filling and tasty and very simple to eat. Just what was needed on that hot summer night. I enjoyed leftovers for lunch the next day.
If we had been hungrier, we could have eaten the stew with rice or another grain to up the protein count. A crisp salad would have been a nice addition too. I'll try that when it cools off.
White Bean and Tomato Stew
1 cup dry white beans
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, seeded and chopped (or 1 14-oz can diced tomatoes)
2 red bell peppers, seeded and diced
1 heaping tbsp chopped fresh basil
1 tsp chopped fresh oregano
Cook the beans in plenty of boiling water until tender but still firm -- probably about 2 hours depending on the age of your beans. Drain them and set aside.
Sauté onions in olive oil over medium heat until soft. Add garlic, tomatoes and peppers. Cook another couple of minutes. Stir in basil, oregano and beans. Season to taste with salt and pepper. Cook another 15 minutes or so until the flavors are blended and the tomato juice has cooked off enough to make a thick stew.
Serves 6
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