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.
Make in 30 minutes
- Finely slice the shallot
- Smash the garlic with the heel of your hand
- Drain the beans from the can
- If using fresh cherry tomatoes, slice half of them in half.
- In a pot over low heat, heat about 1 tablespoon of extra-virgin olive oil with the garlic cloves.
- 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.
- Add the beans and the sage and mix well. Season to taste.
- Add the chopped tomatoes and cover. Cook for 15-20 minutes until beans are soft.
- Toast a thick slice of sourdough.
- Drizzle some extra-virgin olive oil generously on the tomato beans.
- Dunk the bread and wipe it out!
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