Fall Bean Stew
This composition combines several varieties of old-fashioned legumes that make a colorful mix in the cookpot. Several of the varieties may require different cooking times, so be sure to adjust your schedule accordingly so that all the beans are cooked through before you assemble the stew. Look for truffle butter at gourmet food stores, or make your own by stirring truffle shavings into softened butter and setting it aside for several hours so the truffle flavor infuses the butter.
- 1 Tbs. extra virgin olive oil
- 1 shallot, chopped
- 2 garlic cloves, thinly sliced
- Leaves from 10 sprigs parsley, chopped
- 1 lb. mixed, dried heirloom beans, such as flageolets, scarlet runner beans, cranberry beans, lima beans and navy beans, cooked and drained
- 3 heirloom or any fresh tomatoes, chopped, or equivalent of canned organic tomatoes
- ½ cup vegetable stock
- pepper to taste
- 1 Tbs. truffle butter
- 10 basil leaves, torn
- Heat oil in large skillet over medium heat. Add shallot, garlic and parsley, and cook, stirring, until softened and fragrant, 3 to 5 minutes.
- Add beans and tomatoes. Cook, stirring, until tomatoes cook down and become fragrant, 5 to 10 minutes. Add water, and season to taste. Stir in truffle butter and basil, and serve.
Three types of heirloom tomatoes may not be the major ingredients in this dish, but they do control its acidity and contribute to its overall mouth feel. Pairing this seasonal stew with a wine that can meet the acid, such as Zinfandel or Chianti/Sangiovese, will make for a good match.