Yay! Recipe one from my list of New Year’s Resolution recipes – check.
Delicious, warming, comfort food – check.
First dinner of the New Year cooked – check.
If they all are as easy as this dish, I am going to fly through these for sure.
Tuscan Bean Stew, adapted from A Dash of Sugar and Spice
1 T extra virgin olive oil
6 slices bacon, cut into ¼-inch pieces
1 large onion, chopped
4 medium celery ribs, cut into ½-inch pieces
2 medium carrots, peeled and cut into ½-inch pieces
8 medium garlic cloves, minced
3 c turkey broth
2 c water
4 (15-ounce) cans cannellini beans, drained and rinsed well
2 bay leaves
1 (15-ounce) can diced tomatoes, drained
1 sprig fresh rosemary
Heat oil and bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until bacon is lightly browned and fat has rendered, 8 to 10 minutes. Add onion, celery, and carrots; cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Add garlic and cook until fragrant, about 1 minute.
Stir in broth, water, beans, bay leaves, and tomatoes. Increase heat to high and bring to simmer; reduce heat and simmer for 10 minutes. Add rosemary and simmer another 10 to 15 minutes, or until vegetables are fully tender.
Discard bay leaves and rosemary sprig; season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew.
What originally drew me to this recipe was the beautiful colors involved (well, and the fact that it had veggies in it that I actually liked).
The other big change I made was I substituted turkey broth for the chicken broth – we just happened to have some homemade leftover from the holidays.
I adored the smells that came from cooking this. Between the bacon, onion, garlic, and herbs, my house smelled divine. Hubs even commented on it when he walked in the door.
The stew was tasty, filling, and perfect for a gray day (in other words, pretty much any winter day around here). Next time I will be sure to use good bacon – and Hubs suggested removing it from the dutch oven after it’d crisped up and then adding it back in at the end in order to keep a little extra texture and taste.
I already feel this year is off to a great culinary start.
Crossing my fingers it stays that way.