Your Life A to Z Tuesday, January 14th, 2014 Winter Vegetable Stew with Tepary Beans and Pistou, Tuesday, January 14th, 2014

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 Winter Vegetable Stew with Tepary Beans and Pistou

Yield: About 4-6 servings

1/2 cup        Tepary beans
7 cups            Vegetable broth
As needed        Kosher salt
2 each        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 each        Leek, white part, cut into ½ inch dice
1/2 lb            Shiitake 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


Pistou

3 Tbsp        Pine nuts, toasted
2 cups            Fresh basil, leaves only
1/4 cup        Extra virgin olive oil
2 cloves        Garlic
To taste        Kosher salt and freshly ground black pepper

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