White Bean Stew

By Harleygirl

Ingredients

• 2 cans cannelini beans or navy beans (about 3 cups)
• 1 head garlic the whole bulb--15-20 cloves or more!)
• 2 tablespoons water
• 4 carrots peeled and chopped
• 2 medium yellow onions chopped
• 1 14 ounce can whole tomatoes chopped
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup fresh parsley or 2 tbsp dried
• 1 tablespoon lemon juice

Details

Servings 6

Preparation

Step 1

Break the garlic bulb into cloves and peel off the skin.

Heat the 2 tbsp. water in a heavy bottomed stockpot over low heat. Cook the garlic, onion, and carrots in the water until the onion is soft, adding water as necessary to prevent sticking. Keep the lid on between stirrings.

Add the beans to the pot. Then add the tomatoes, crushing any large chunks into smaller pieces. Add the water. Cover the pot and simmer for about an hour.

Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add half the parsley and then add the rest and the lemon juice right before serving.

Serve over rice.