Remember my Rosemary Bean Stew awhile back? I think I got it figured out!
- 2 Tbsp Olive Oil
- 1 medium-large sweet yellow onion, diced
- 1 Tbsp crushed garlic (about two cloves)
- 1 can (14 1/2 oz) diced tomatoes or equivalent (A bit over 1 1/2 cups), drained.
- 1 can (14 oz), about 1 1/2 cups, low-sodium vegetable broth
- 1 can (14 oz) low-sodium white beans, drained and rinsed.
- 1/2 tsp black pepper
- 1/2 tsp crushed, dried rosemary
- 1/2 tsp ground thyme
- 1 bay leaf
- 1 Tbsp balsamic vinegar
- Saute onion and garlic in olive oil until onion begin to soften and become transparent.
- Add tomatoes. Saute until onions are soft and transparent.
- Add broth, beans, black pepper, rosemary, thyme,bay leaf. stir.
- Bring to boil, then simmer, covered, for 10 minutes, stirring occasionally.
- Remove bay leaf.
- Add balsamic vinegar, stir in. Cook another minute
What I added was thyme and the bay leaf, which seemed to push it over the edge. The two together add an interesting “sweet plant/wood” flavor to the whole affair. Depending on your taste you may want to add a dash of salt.
This makes about 3 main course servings or about 4-6 small side dishes. I’m pairing it with a spinach salad with my homemade Italian dressing (well, it’s kind of Italian – I use rice wine vinegar).
Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach. He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.