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White Bean Stew with Tomato and Vegetables
Navy beans cooked slowly with onion, carrot, celery and tomato paste until creamy, then brightened with lemon and parsley. It is as good cold as it is hot.
- YieldServes 6 to 8
- Hands-on40 min
- Total4 h 47 min
- Difficulty
Ingredients
- 400 gdried navy beans
- 125 mlolive oil
- 2onions, large, chopped
- 2 clovesgarlic, chopped
- 155 gcarrots, diced
- 125 gcelery, sliced, with leaves
- 60 gtomato paste
- ½ tspsugar
- 1 pinchground hot chili pepper
- 30 mllemon juice, from about half a lemon
- 3 tbspflat-leaf parsley, chopped
- to tastesalt
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