Bean Stew
This dish the Italian-American and local version of a dish I had in Puerto Rico called Habichuelas con Arroz.
1 |
cup |
dried beans (such as cranberry, cannellini, pink, or pinto) |
- Add four times as much unsalted water.
- Bring to a boil for ten minutes, skimming the top of the pot.
- Simmer for another one hour and fifteen minutes, until the beans are fork-tender.
This yields over two, almost three cups of cooked beans, depending on the bean. Reserve the liquid.
- In a soup pot, slowly render the pancetta until crispy.
1 |
|
thick slice of pancetta, cubed |
- Add and sauté until the flavors develop:
1 |
|
roasting pepper (the kind you use for peppers and eggs), diced |
1 |
|
large onion, diced |
4 |
|
cloves garlic, minced |
- Add the cooked beans and their liquid along with:
1 |
cup |
chicken broth or stock |
1 |
cup |
prepared (canned) crushed plum tomatoes |
2 |
cups |
squash, cut in spoon-sized chunks, with the skin (such as pumpkin, Butternut, Cinderella, Long Island cheese) |
2 |
|
potatoes, cubed |
1/2 |
tsp |
dried, crushed thyme |
|
|
salt and pepper to taste |
- Simmer until the potatoes and squash are tender--about an hour.
- Serve in a bowl with a fork and a spoon.
For a variation, you can leave out the potatoes and serve over polenta
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