White bean stew with pistou

Name: White bean stew with pistou
Cook time: 1 h 45 min
Total time: 13 h 45 min
Yield: 4
Ingredients: 300 g dried white beans; 3 Onions; 4 Garlic cloves; 1 can(s) (à 850 ml) Tomatoes; 10 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Thyme; 7-10 Tbsp Salt; 1/2 bunch flat leaf parsley; 7-10 Tbsp Sugar; 1/2 bunch Basil; 3 Carrots

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Bye, bye, winter fatigue! Tomorrow we will have a power day with extra minerals. - A little note: Start the preparations tonight and put the dried legumes into the water bath.

COOK TIME
105 mins

TOTAL TIME
825 mins

Ingredients

Servings: 4

300 g dried white beans
3 Onions
4 Garlic cloves
1 can(s) (à 850 ml) Tomatoes
10 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Thyme
7-10 Tbsp Salt
1/2 bunch flat leaf parsley
7-10 Tbsp Sugar
1/2 bunch Basil
3 Carrots

Directions

1
Soak the beans in plenty of water overnight.
2
Pour the beans into a sieve and let them drain. Peel onions and garlic and dice finely. Heat 4 tablespoons of oil. Fry the onions and half of the garlic for about 5 minutes. Add the beans. Add tomatoes and 1 l water. Season with pepper and 1 tablespoon thyme, bring to the boil and simmer for about 1 1⁄4 hours.
3
For the pistou, wash parsley and basil, shake dry, pluck leaves from the stalks and chop finely. Mix the remaining garlic, herbs and 6 tbsp. oil and season with salt and pepper.
4
Peel and wash the carrots, cut them in half lengthwise and cut them into thin slices. Add to the beans about 20 minutes before the end of the cooking time and cook with them. Season bean stew with salt, pepper and approx. 1 tbsp. sugar to taste. Arrange and sprinkle with pistou for each dish.