Olio Taibi
8
Main Courses
A few simple ingredients + a few hours of simmering + our award winning Nocellara = winter stew perfection.
1/4 cup Olio Taibi Nocellara Extra Virgin Olive Oil, plus more for finishing
2 large onions, chopped
2 large carrots, chopped
6 fat garlic cloves, sliced thin
kosher salt
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.
Our Nocellara extra virgin olive oil pairs beautifully with both slow cooked tomatoes and creamy white beans. A healthy dose of rosemary adds a wonderful fragrancy that holds its own up to our peppery Nocellara in this easy stew.
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