Mediterranean Bean Stew

I love taking the concept of chili, and giving it a new spin, utilizing new vegetables, spices, and a variety of new beans. Using dried beans adds  a whole new dimension! The beans, after soaked and cooked, provide extra creaminess and added flavor.

For this recipe, I used the Maine Grains Marfax and Jacob’s Cattle Beans. Please note: You need to soak the beans for 12 hours before making the stew. Best to soak overnight so beans are ready the next day for cooking.

INGREDIENTS

1 cup dried Jacob’s Cattle Beans

1/2-3/4 cup dried Marfax Beans

Salt to soak beans

1 tablespoon extra-virgin olive oil

2 parsnips, trimmed and chopped

4 medium carrots, trimmed and chopped 

1 cup yellow sweet onion, diced

1/4 cup celery, diced 

1/2 cup mushroom, diced

3 cloves garlic, chopped

1/4 teaspoon each, salt and ground black pepper

1 teaspoon oregano

1/2 teaspoon rosemary

4 cups organic vegetable broth

3 cups fresh baby spinach

Parmesan cheese and squeeze of lemon to finish

DIRECTIONS

Soak the dried beans in salted water as instructed on packaging (for 12 hours) beforehand. 

Add olive oil to a deep skillet pan over medium heat. After heated, add parsnips, carrots, onion, celery and mushrooms. Cook until vegetables are softened, about 5 minutes. Add the garlic and sauté for an additional 1-2 minutes. 

Stir in the oregano, salt and pepper to ensure vegetables are coated evenly. 

Measure out 2 cups soaked Cattle Beans and 2 cups Marfax beans (they expand after soaked), and add to mixture. Add broth and rosemary until fully combined.

After mixture comes to a boil, reduce heat to simmer (low), cover and cook until stew is thickened and beans have softened (about 35-45 minutes). 

Add in spinach, and cook until wilted, about 2 minutes. 

Add salt and pepper to taste. Add some fresh lemon juice and parmesan to finish before eating.

Mona’s Tips: Can be served over brown rice, cooked cauliflower rice or quinoa if desired.