A few simple ingredients + a few hours of simmering + our award winning Nocellara = winter stew perfection.
2 large onions, chopped
2 large carrots, chopped
6 fat garlic cloves, sliced thin
pinch of red pepper flake
28oz can crushed tomatoes
1 pound dried small white beans (see note)
2 large sprigs rosemary
1 parmesan rind (see note)
6-8 cups of water (see note)
Heat Olio Taibi Nocellara Extra Virgin Olive Oil in a large dutch oven or braiser, over medium heat.
Add onion, carrot, and garlic along with a big pinch of kosher salt and a pinch sized to your preference of red pepper flake. Sauté for about 10 minutes, until vegetables are softened and have take on a light golden color, but are not browned.
Add tomatoes, beans, rosemary, parmesan rind, and enough water to cover.
Bring everything to boil, then lower heat and cover pot. Adjust heat to have the stew cook at a low and steady simmer, just barely.
Simmer for 2-3 hours, stirring occasionally, adding water as needed, until beans are creamy, and the level of liquid is to your liking. Taste stew and adjust salt to your preference.
Remove and discard rosemary branches. Serve warm, with a drizzle of Olio Taibi Nocellara Extra Virgin Olive Oil.
Choose a quality dried bean, preferably heirloom. We like Rancho Gordo's Marcella beans for this dish. While you can presoak the beans, it isn't necessary for this dish, unless you want to cut the cook time down to about an hour total. Always rinse dried beans in cool water before cooking them.
Save your parmesan or grana padano rinds. You can store the rinds in the freezer and add to stews or soups for extra flavor. You'll want a rind about 2"x3" for this stew. Use two rinds if you want even more savory flavor!
Depending on the age of your beans, how your pot allows for evaporation, and how thick your like your stews, you'll use a range of water to fully cook your beans.