I know what you’re all thinking. This has to be some April Fool’s Day prank since I never post anymore, right? Fortunately, it’s not. I’m just a slacker. This stew, however? Delicious. The recipe is adapted a little bit based on the ingredients I had on hand and my level of laziness the day I made it (i.e., I didn’t feel like going to the trouble of thawing bacon).
This recipe comes from How Sweet It Is.
- 2 tbs olive oil
- 4 anchovy fillets, minced
- 1/2 tsp crushed red pepper flakes
- 1 onion, diced
- 1/2 tsp pepper
- 1/2 tsp salt
- 4 cloves of garlic, minced
- 1 lb uncooked white beans, soaked for at least 4 hours or overnight
- 6 cups water
- 4 cups chicken broth
- lots of shredded parmesan cheese
- 1 bunch kale, stems removed and chopped
- 1 bunch baby spinach
- 2 cups arugula, chopped
- salt and pepper to taste
- more shredded parmesan for topping
Heat a large stock pot over medium heat and add the olive oil. Add the anchovies and red pepper flakes and sauté until the anchovies melt into the oil. Add in the onion, salt, pepper, and garlic and toss to coat. Cook until the onion begins to soften.
Add the soaked beans, water, stock, and cheese. Bring everything to a boil then reduce it to a simmer and cook, stirring occasionally, until the beans are falling apart, most of the water is absorbed, and the stew is thick and creamy. I did this for about 1.5 hours, then took the lid off for the remaining time. Add more water or stock if it ever looks like things are drying out too much.
Use a potato masher and mash some of the beans to thicken the stew. If it seems too thick, you can some water or stock. Play around until you achieve the desired texture. Stir in the kale, spinach and arugula. Cook over low heat, stirring until the greens are wilted, about 5 minutes. Taste and season as desired, adding more salt and pepper if you’d like.
Top with lots of parmesan cheese and serve immediately with bread. You won’t be sorry.