Winter vegetable stew with tepary beans and pistou

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Yield: About 4-6 servings

1/2 cup tepary beans
7 cups vegetable broth
As needed kosher salt
2 ea. carrots, medium size, cut into 1/2 inch dice (6 oz)
2 med. parsnips. peeled and cut into ½ inch dice (6 oz)
2 med. rutabagas, peeled and cut into ½ inch dice (6 oz)
1 Tbsp. olive oil
2 ea. leek, white part, cut into ½ inch dice
1/2 lb. Shitake mushrooms, sliced
1 large red pepper, roasted, peeled & cut into strips
To taste freshly ground black pepper
1 recipe pistou (recipe follows)

1. Combine the beans, stock and ½ tsp salt in a large saucepan. Bring to a boil, lower heat, cover and cook until tender, about 90 minutes.
2. Add the carrots, parsnips & rutabagas to the pot. Season with salt and pepper, bring back up to a boil, lower heat and simmer until vegetables soften, about 20-30 minutes.
3. Meanwhile, heat a sauté pan over high heat; add the olive oil and pan-sear the leeks and mushrooms until tender, then add to the stew along with the red pepper. Season with a few grinds of pepper, add salt if necessary.
4. Remove from the heat and stir in a dollop of pistou to taste. Serve with crusty bread

3 Tbsp. pine nuts, toasted
2 cups fresh basil, leaves only (2 oz)
1/4 cup extra virgin olive oil
2 cloves garlic
To taste kosher salt and freshly ground black pepper

Combine all ingredients in the bowl of a food processor, pulse until smooth.