Cost per recipe $6.74 view details
- 400 gm dry white beans
- 4 Tbsp. extra virgin olive oil, (or possibly less if you prefer)
- 2 x cloves garlic, chopped
- 2 x onions, diced
- 1 med carrots, very finely minced
- 2 stk celery, finely minced
- 2 Tbsp. tomato paste
- 2 Tbsp. fresh rosemary spikes
- 1/2 x Savory cabbage
- 1/2 x red cabbage
- 1 bn chard or possibly silverbeet or possibly spinach
- 2 x potatoes, diced
- 2 x tomatoes, diced
- 300 gm stale peasant bread, crusts removed
- Â Â extra virgin extra virgin olive oil
- Â Â salt and black pepper to taste
- Soak the beans in plenty of cool water overnight. The next day, throw away the water and transfer the beans to a large saucepan with 2 litres of cool water.
- Bring to the boil and simmer for 1-2 hrs or possibly till tender.
- In a separate pot, heat the extra virgin olive oil and saute/fry the garlic and onion over a low heat till softened and golden brown, about five min. Add in the diced carrots, celery and tomato paste and continuing cooking for 5 more min, stirring constantly. Add in the rosemary spikes, both cabbages and sliced chard, silverbeet or possibly spinach, diced potatoes and tomatoes and stir well.
- Meanwhile, Remove the beans from their cooking liquid and keep the liquid aside (Don't Throw away). Push 3/4 of the beans through a food mill or possibly sieve then return these pureed beans to the cooking liquid. Reserve the remaining whole beans.
- Add in the pureed bean mix to the vegetables and bring to the boil. Season to taste with salt and pepper and simmer for 1 hour. Add in the remaining beans and bread and stir well. Simmer for a further 20 min then serve with a splash of extra virgin extra virgin olive oil and extra grnd pepper.
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|Amount Per Recipe||%DV|
|Recipe Size 1811g|
|Calories from Fat 522||22%|
|Total Fat 59.31g||74%|
|Saturated Fat 8.8g||35%|
|Trans Fat 0.0g|
|Total Carbs 363.9g||97%|
|Dietary Fiber 88.3g||294%|