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fast white bean stew
When the folks at Epicurious.com call this fast white bean stew they aren’t kidding. I got a late start on dinner last night. Melanie was already feeding Isabella and I thought we wouldn’t be eating until after she’d been put to bed. Instead, the stew was ready for eating while Bella was still working on her dinner!
This is one we’ll be having whenever time is of the essence. The only caveat is that the one item we’re likely not to have on hand in the pantry is the baby romaine or arugula. We’re going to have make a trip to the market for that. Everything else should be in the fridge or cabinet. As usual, we skipped the garlic in this recipe, but we added some hot sauce at the table. Also note that there is no added salt. The ham is plenty salty so let each individual add more at the table if they want.
Ingredients:
large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-oz) bag baby romaine or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette
Directions:
Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
Serve stew with toasts.
Makes 4 servings.
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