Italian Braised Beans With Tomato And Rosemary
The perfect hearty stew that is packed with beans and yummy veggies to pack a healthy punch.
Keywords
- Donna Hay
- Entertaining
- cooking
- celebrate
- beans
- chickpeas
- lima beans
- cannellini
- rosemary
- tomato
- stew
- recipes
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Cooking tools:
- Heavy-based saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Grater
- Kitchen scale
- Measuring cup
- Wooden spoon
- Mixing bowl
- Toaster
- Plate
Ingredients
- ½ cup (100g) dried cannellini (white) beans, soaked overnight
- 1 cup (200g) dried chickpeas (garbanzos), soaked overnight
- ½ cup (95g) dried lima beans, soaked overnight
- 2 teaspoons extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 2 stalks celery, finely chopped
- 800g roma tomatoes, chopped
- 1 litre water
- 3 sprigs rosemary
- 5 sprigs oregano
- sea salt
- cracked black pepper
- 150g silverbeet (Swiss chard) leaves, chopped
- finely grated pecorino and toasted bread, to serve
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