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Provencal Bean Stew













350g dried pinto beans, soaked overnight, 2 tablespoons olive oil, 2 onions, chopped, 2 cloves garlic, minced, 1 red pepper, chopped, 1 yellow pepper, seeded and chopped, 1 (400g) can diced tomatoes, 2 tablespoons tomato purée, 1 tablespoon fresh torn basil leaves, 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh rosemary, 1 bay leaf, salt, pepper, 55g black olives, halved, 2 tablespoon chopped fresh parsley for garnish


Drain the beans, put them in a large pot, cover with cold water and bring to a boil.
Lower the heat, cover the pot and simmer for an hour and a half, until the beans are soft. Drain the beans, saving 300ml of the broth.
Heat the oil in a heavy bottomed pan. Add the onions and sauté for 5 minutes, stirring frequently, until soft. Add the garlic and peppers and cook for 10 minutes, stirring occasionally.
Add the canned tomatoes with liquid, bean broth, tomato purée, basil, rosemary, thyme, bay leaf and beans. Cover and cook for 40 minutes.
Add the olives and cook for 5 more minutes. Transfer the stew into a heated serving bowl, sprinkle with parsley and serve immediately.

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