Winter White Bean Stew
Recipe requested by D.G.
- 1 large yellow onion chopped
- 1 large or 2 medium sized baby bok choy, white parts chopped, greens leafy parts sliced
- 1 can of white beans rinsed
- 1 cup of stock or water or more for thinner soup
- 1 TB olive oil
- Black pepper, salt, paprika, cayenne pepper, red chile flakes, and garlic powder.
In a dutch oven or pot, sauté onion in olive oil until beginning to caramelize. Add the white parts of the bok choy and cook until fully cooked through and translucent. Add beans and spices to taste. Sauté for about 2 minutes. Add stock and simmer for about 10-15 minutes. Add sliced leafy parts of the bok choy, stir and bring back to a simmer.
Serve with crusty bread and strong stout or porter. Makes about 2 bowls. Easily doubled. Use other beans or greens. Mix and match. Freezes well, but reheat slowly in a bit of water.
