This is a story about a Parmesan rind that was not discarded and how it transformed a Humble White Bean Stew (recipe below and on the blog). Many of you know this, but just in case, don’t toss Parmesan rinds! They act as a #flavorbomb when added to soups, stews and sauces. Poof, magic! This dish is ideal to have on hand during the holidays as it’s comforting and nourishing and can handle all of your veggie scraps if you choose to add them. #beans #comfortfood #howiholiday #wastenot
Humble White Bean Stew
2-4 Tbs olive oil
1 sweet onion, diced
3 stalks celery, sliced
1 medium carrot, diced
Large handful shiitake mushrooms (dried fine- rehydrate), stems removed and sliced
Handful of assorted fresh herbs- thyme, rosemary, sage, dill... choose what you like.
2 cups white beans, I used sorana (on the smaller side), soaked overnight or fresh of available from your local farmers market
8 cups vegetable stock or water
2 Yukon gold potatoes, diced
1 package baby spinach
*when I cook beans, I don’t introduce salt until they’re tender. *this dish doesn’t require a formal recipe. If you have any veggie scraps, this is a great opportunity to use them up! Just remember, if this is your vehicle for that, every batch will taste slightly different.
1- Preheat a large pot over medium heat, Dutch oven ideal, and cook onion until beginning to caramelize, stir frequently to avoid burning (lower heat if necessary), about 5-8 minutes. Add celery and carrots and sauté until they begins to sweat, add mushrooms and continue. Toss in beans and fresh herbs and stir to coat.
2- Add stock/water and bring to a boil. Reduce heat to simmer and cover. Allow to cook until beans are just tender (think al dente), about 1 hour (time will depend upon the beans you choose and their age). Be patient, some take longer than others. Check liquid in case more is needed, if so, add some boiling water. Add Parmesan rind and potatoes, cover and continue to cook until beans and potatoes are tender. Remove lid season with sea salt and pepper and continue to simmer. This can’t overcook. It will simply thicken as it goes. Just before serving, stir in spinach. Garnish with fresh grated Parmesan and olive oil