Moon Bean Stew
Main Dishes • European
Description
Moon Bean Stew
Ingredients
- Beans 15 oz
- Salt 1 teaspoon
- Olive Oil 1¼ cups
- Parsley 0 oz
- Minced garlic 2 cloves
- Onion 1 head
- Fennel ½ head
- Celery root ¼ piece
- Celery stalk 1 piece
- Bay leaf 2 pieces
- Tuscan kale 15 oz
- Panko breadcrumbs 5 oz
Step-by-Step Guide
Step 1
Place the beans in a large heavy pot and add water so that it covers the beans by 2½ cm. Bring to a boil. Reduce the heat, cover, and simmer, occasionally skimming off the foam, until the beans are tender, about 1 hour. Season with salt and add ½ cup of oil.
Step 2
Blend the parsley, 1 clove of garlic, and ½ cup of oil until smooth. Cover the resulting sauce and set aside. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion, fennel, celery root, bay leaf, 1 clove of garlic, and 1 teaspoon of salt to the skillet, cover, and sauté, stirring occasionally, until the vegetables are tender, about 15-20 minutes. Do not allow them to brown. Remove the bay leaf and transfer the vegetables to the cooked beans.
Step 3
Preheat the oven to 200˚C. Carefully blend 3 cups of the bean mixture until smooth; mix with the beans. Add the kale, season with salt. Pour the mixture onto a baking sheet and bake for 30-35 minutes until thickened, bubbly, and golden brown on top. Let it sit for 30 minutes before serving. (The stew will become thicker as it cools slightly.)
Step 4
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Stirring frequently, toast the panko until golden brown, about 3 minutes. Transfer to paper towels to remove excess oil; season with salt.
Step 5
Serve the stew topped with parsley and panko.
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