Makes 4 Servings
During busy weeknights, there is nothing easy to prepare than a Turkish white bean stew. All I have to do is grab a couple of cans of white beans, tomato paste, and dried oregano to build the foundation of this dish. practically every ingredient is from the pantry. How easy.
But tonight, I have the energy to add a little something extra to this easy to make
1/4 cup extra virgin olive oil
2 15.5 oz cans of Cannellini beans or 4 cups cooked Cannellini
1 onion, finely chopped
2-3 cloves of garlic. minced
1 large tomato, chopped
1 tablespoon Turkish red pepper paste
1 teaspoon oregano
1/2 teaspoon dried mint
Salt and pepper to taste
1.) In a large pot over medium,-high heat, add olive oil, onion, and garlic. Cook until onions have softened (about 5 minutes).
2.) After the onions have softened, add the tomato paste and the red pepper paste (if using), oregano, mint, salt, and pepper. Cook for 30 seconds, this will awaken the spices and help to release their flavor.
3.) Add the Cannellini beans and 6-8 cups of water. Cook over medium-high heat to allow all the flavors to develop, about 20-25 minutes.
4.) Serve with a side of rice, rustic bread, or with creamy plain yogurt. Garnish with fresh parsley and red pepper flakes.