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Cannellini stew

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You know what they say. Winter is coming.
There is nothing better and more comforting than a bean stew.

It's like David Chang's Ssam sauce, it goes with everything.
Pair it with boiled fish, fried chicken or stewed meat. Add a medley of broccoli rabe or break an egg in it. From morning sausage breakfast to swish chard lemon dinner. Snack on it and wipe those juices with a chunk of toasted sourdough. Praise it with some extra-virgin olive oil drizzle...Cannellini beans are your friends.

Well, here is a simple modest stew that's got mucho up its sleeve.

Easy
Make in 30 minutes
Serves 2

PREP

  1. Finely slice the shallot
  2. Smash the garlic with the heel of your hand
  3. Drain the beans from the can
  4. If using fresh cherry tomatoes, slice half of them in half.
     

COOK

  1. In a pot over low heat, heat about 1 tablespoon of extra-virgin olive oil with the garlic cloves.
  2. When the the garlic has infused the extra-virgin olive oil and the oil barely starts fuming, drop in the shallots and sweat until translucent and starting to color.
  3. Add the beans and the sage and mix well. Season to taste.
  4. Add the chopped tomatoes and cover. Cook for 15-20 minutes until beans are soft.
     

EAT

  1. Toast a thick slice of sourdough.
  2. Drizzle some extra-virgin olive oil generously on the tomato beans.
  3. Dunk the bread and wipe it out! 

BREAKDOWN
For blood type A: Garlic and extra-virgin olive oil are beneficial. Cannellini beans, shallots and sage are neutral. Tomatoes are to avoid.
For blood type B: Extra-virgin olive oil are beneficial. Cannellini beans, shallots, garlic and sage are neutral. Tomatoes are to avoid.
For blood type O: Garlic and extra-virgin olive oil are beneficial. Cannellini beans, shallots, tomatoes and sage are neutral.
For blood type AB: Garlic and extra-virgin olive oil are beneficial. Cannellini beans, shallots, tomatoes and sage are neutral.

1 can of cannellini beans - if you have the time and patience, soak 1cup of dried beans over night in water
1 medium shallot, peeled
2-3 cups of cherry tomatoes or the purest organic can of cherry tomatoes in their juices.
2 garlic cloves, peeled
2 leaves of sage
Extra-virgin olive oil
Sea salt, to taste

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