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White Bean and Onion Confit (recipe) - Elf M. Sternberg
White Bean and Onion Confit (recipe)
While Kouryou-chan didn't particularly care for it, Yamaraashi-chan ate down her entire portion of this particularly delicious half-hour stew.

  • 2 very large sweet onions, sliced thin. I used a mandoline.
  • 10 cloves of garlic, thinly sliced
  • 3 15oz cans cannelli beans
  • 1½ cups low-sodium vegetable broth
  • 1/3 cup fresh Romano
  • Olive oil

In a very big saucepan with, put at least 1/3 cup of olive oil and heat until barely smoking. You may have to add more. Cook until the onions just start to turn brown; turn the heat down to medium-low and cook, stirring occasionally, until the onions carmelize, about 15 minutes. While this is going on, you can shred the cheese, drain and rinse the beans.

When the onion mixture is ready, add the beans and broth, bring to a boil, then lower heat and simmer until the beans are heated all the way through, about 5 minutes. Add the cheese and stir until melted. Serve immediately.

A strong wine and hearty bread compliments this very well. And it's cheap: about $3 a person. It would be even cheaper if you bought the beans dried and soaked them overnight, too.

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1 comment or Leave a comment
brandywilliams From: brandywilliams Date: September 29th, 2010 07:03 am (UTC) (Link)


I want to try this right now!
1 comment or Leave a comment