BEST AND WONDERFUL WHITE BEAN STEW

A Flavor-Loaded Meal For Your Weeknights

With each bite, you’ll lose yourself in the smoky flavor. This stew has a lot of stick-to-your-ribs power in it. I can literally eat this for both lunch and supper and be totally satisfied.

Any Sunday morning, you’ll see everyone else with 2-3 slices on their plate. Not her! She’s got a pile that is bigger than her French toast, eggs or whatever else the main course is. She walked through the door from playing outside with friends and said, “Mmm bean!”

She was pretty upset it was all in the bean stew. I bet her that if she took a bite she’d change her mind about beans. Since these were mostly smashed up, it worked! She had a bowl and a half and gave me her approval.

I can’t imagine a better dish to comfort me on a cold, dreary day! Have you tried this recipe already? Let us know in the comments how it turned out for you!

Serve this hearty stew with some homemade crusty bread. This is also a great make ahead meal since the leftovers just keep getting better after a day in the fridge!

INGREDIENTS:

1 Tbsp Bertolli olive oil

1 Tbsp Kerrygold butter

1 yellow onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, pressed through garlic press

2 tsp Italian seasoning

Pinch or two sea salt

1/2 tsp cracked black pepper

6 (15 oz.) cans small white beans or navy beans, drained and rinsed

4 cups Swanson chicken stock, hot

2 Tbsp flat-leaf parsley, chopped

1 tsp lemon zest

2 Tbsp lemon juice

INSTRUCTIONS:

Add olive oil and butter into the pot, allow them to melt together.

Add in the diced onion, carrots and celery, and allow them to soften and saute for about 5 minutes.

Add in the garlic, and once it becomes aromatic, add in about 2/3 of the reserved, as well as the Italian seasoning, the sea salt and the pepper, along with the white beans, and stir to combine …