Bean & Eggplant Stew
Submitted by aaaaa
Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.
YIELD
6 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsThis is the kind of stew that fills your kitchen with the scent of an Italian grandmother’s Sunday afternoon.
Great northern beans get cooked from dried until creamy, then join forces with tender eggplant, pungent sun-dried tomatoes, and a fragrant base of bay leaves, basil, and oregano.
The bean cooking liquid goes right back into the pot, giving the broth a silky body that no store-bought stock can match.
A splash of white wine vinegar at the end brightens everything up and keeps each spoonful tasting alive.
Kitchen Tips
- A pressure cooker cuts the bean cooking time from 2 hours down to about 15 minutes. Either method works, but save that starchy cooking liquid either way.
- Dice the eggplant into bite-sized pieces. It breaks down as it simmers and thickens the stew naturally.
- Sun-dried tomatoes pack an intense, concentrated sweetness. Mince them small so their flavor spreads evenly through the pot.
- Remove the bay leaves before serving. They’ve done their job and nobody wants to bite into one.
Ingredients
Directions
Cook beans in 3½ cups of water for 3½ to 2 hours on the stovetop or 10 to 15 minutes in a pressure cooker.
Reserve cooking liquid.
Heat oil in a large soup kettle over medium heat.
Sauté bay leaves, basil, oregano and onion until onion is soft and translucent.
Add garlic and eggplant and sauté for 5 minutes.
Add remaining ingredients.
Cover and simmer, stirring ocasionally, until eggplant is tender.
Serve immediately.
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