Balsamic Bean Stew

Starting with plain old dried beans, an enormous variety of dishes can be created. Adding tomatoes or herbs, puréeing the beans, serving them hot or cold. It is impossible to get bored with beans.

Last night, I used balsamic vinegar as the sauce for some large white beans. While it's not the most attractive dish to photograph (a sprinkle of parsley would have helped), it was wonderfully zesty. Roasted red pepper added sweetness and radishes gave a nice crunch. It was a tasty meal along with Oat Groats with Mint and Lemon and steamed broccoli.

(The balsamic makes these very tangy. Make sure to serve over a grain to soften the intensity.)

Balsamic Bean Stew
2 cups large white dried beans (like limas or gigantes)
1/2 red onion, diced
1/2 cup balsamic vinegar
2 tbsp lemon juice
1 tsp celery salt
1 roasted red pepper, peeled and diced
8 small radishes, topped and tailed, and sliced in thirds

Pick over the white beans and discard any debris. Rinse them, then put in a large pot with water to cover by at least 2 inches. Add the diced onion. Cover, bring to a boil, and then lower the heat so the beans simmer gently until they are tender, about 2 hours. Drain the beans and stir in the balsamic vinegar, lemon juice, some salt and pepper, and celery salt to taste. Add the red pepper and radishes.

Serve warm.

Serves 6