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tricolore bean stew&roasted winter veges




Source of Recipe


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List of Ingredients




Roasted Winter Vegetables:
2 carrots
2 parsnips
4 stalks of celery

Cut carrots and parsnips in half and then make a diagonal cut about a 1/4 inch thick. Cut celery stalks the same way. Put vegetables in a pan with olive oil. Season with salt and pepper and roast in a 350°F oven for 10-15 minutes until tender.

Orange Gremolata:
2 whole oranges
1 tablespoon chopped parsley
1 tablespoon chopped garlic
extra virgin olive oil

Zest the oranges first, and then peel. Remove orange segments and place in a bowl. Add parsley, orange zest, garlic and extra virgin olive oil. Mix well.

Tri Colore Bean Stew:
1/2 pound cranberry beans
1/2 pound black beans
1/2 pound cannellini beans
1/2 cup fresh rosemary
1 chopped onion
1 1/2 tablespoon chopped garlic
1 cup grated parmesan cheese
1/2 cup chopped parsley
extra virgin olive oil
salt and pepper to taste

Recipe



Soak beans in water overnight. Season with rosemary and simmer 25-30 minutes until tender. Drain the water.

In a sauté pan, add extra virgin olive oil and sauté onion and garlic till golden brown. Add beans and parsley, and sauté for 5 minutes.

While the beans are still hot, toss with parmesan cheese. Salt and pepper to taste.