Mission Olive Oil – Harvest 22/23 – ON SALE

Description

We hope you enjoy this recipe using our extra virgin Mission Olive Oil. It’s a great comfort dish during the chilly Fall season. You can always add sausage, ham, chorizo, chicken, etc. *

Tuscan Style White Bean Stew

Serves 4-8

1 medium-sized onion
1 large carrot
1 celery stalk
3 cloves fresh garlic
3/4 cup Calolea EVOO Mission Olive Oil
4 fresh thyme sprigs*
2 fresh sage sprigs*
1 small fresh rosemary sprig*
1/2 teaspoon of crushed red pepper flakes
2 cans (28 oz. each) borlotti or canneloni beans
2 bay leaves
2 cups chicken broth
Sea salty and black pepper
Plenty of freshly grated Reggiano Parmigiano and chopped parsley

Directions

Finely chop the onion, carrot, celery stalk and garlic, either in a food processor or by hand.
Heat 1/4 cup of olive oil in a large pot/dutch oven over medium heat.
Add the herbs and cook for 1-2 minutes.
Add the finely chopped vegetables and red pepper flakes and saute until vegetables are soft, about 3 minutes.
Add the beans, bay leaves, broth, and remaining 1/2 cup of olive oil.
Bring to a boil, then reduce heat and simmer, partially covered for 20-30 minutes or until all the beans are flavorful.
Taste for salt and pepper.
Discard the bay leaves.
Garnish with Reggiano Parmigiano and chopped parsley.

*if you don’t have any fresh herbs, you can use a large pinch of dried herbs (Herbes de Provence is nice).