Cannellini and Rosemary Stew

27 Jun

It finally, finally cooled off for a couple of days, so I was craving something warm and comforting.  This cannellini bean based stew and some fresh homemade bread was the perfect solution.

It is amazing how flavorful and delicious this stew is considering the limited number of ingredients and fairly short cooking time.  The earthy flavor of the rosemary and creamy flavor of the cannellini beans combines into something that is greater than the sum of its parts.  I really wish I had doubled the recipe, because it was addictive.  I simply could not get enough of this stew.

Cannellini and Rosemary Stew

1 15 oz. can cannellini beans, drained with about 1/2 cup liquid reserved

1 tbs. olive oil

1/2 medium onion, diced (about 1/2 cup)

2 cloves garlic, chopped

3 cups homemade chicken stock

2 sprigs fresh rosemary

Small splash red wine vinegar

Kosher salt and freshly cracked black pepper

Heat olive oil in a medium, heavy-bottom stock pot over medium heat.  Add onion and cook until translucent.  Add garlic, rosemary, and splash of red wine vinegar.

Add chicken stock and cannellini beans and simmer 15-20 minutes.  Pick out rosemary stems.  Transfer to food processor and pulse 5-10 times until mostly smooth.

Serve with bread.

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