Moon Bean Stew

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Moon Bean Stew

Ingredients

Beans - 15.9 oz
Salt - 1 teaspoon
Olive Oil - 1¼ cups
Parsley - 1.9 oz
Minced garlic - 2 cloves
Onion - 1 head
Fennel - ½ head
Celery root - ¼ piece
Celery stalk - 1 piece
Bay leaf - 2 pieces
Tuscan kale - 15.9 oz
Panko breadcrumbs - 3.5 oz

Step by Step guide

Step 1

Place the beans in a large heavy pot and add water so that it covers the beans by 2½ cm. Bring to a boil. Reduce the heat, cover, and simmer, occasionally skimming off the foam, until the beans are tender, about 1 hour. Season with salt and add ½ cup of oil.

Step 2

Blend the parsley, 1 clove of garlic, and ½ cup of oil until smooth. Cover the resulting sauce and set aside. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion, fennel, celery root, bay leaf, 1 clove of garlic, and 1 teaspoon of salt to the skillet, cover, and sauté, stirring occasionally, until the vegetables are tender, about 15-20 minutes. Do not allow them to brown. Remove the bay leaf and transfer the vegetables to the cooked beans.

Step 3

Preheat the oven to 200˚C. Carefully blend 3 cups of the bean mixture until smooth; mix with the beans. Add the kale, season with salt. Pour the mixture onto a baking sheet and bake for 30-35 minutes until thickened, bubbly, and golden brown on top. Let it sit for 30 minutes before serving. (The stew will become thicker as it cools slightly.)

Step 4

Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Stirring frequently, toast the panko until golden brown, about 3 minutes. Transfer to paper towels to remove excess oil; season with salt.