This is a print preview of "Bean And Eggplant Stew" recipe.

Bean And Eggplant Stew Recipe
by Global Cookbook

Bean And Eggplant Stew
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  Servings: 4

Ingredients

  • 1 c. Great Northern beans, dry
  • 2 Tbsp. Extra virgin olive oil
  • 3 x Bay leaves
  • 1 tsp Dry asil
  • 1/2 tsp Dry oregano
  • 1/2 lrg Spanish onion, sliced
  • 3 x Garlic cloves, chopped
  • 1 med Eggplant, diced
  • 1 1/2 c. Cooking liquid from beans
  • 20 x Sun-dry tomato halves, chopped
  • 1 Tbsp. Wine vinegar

Directions

  1. Cook beans in 3 1/2 c. of water for 1 1/2 to 2 hrs on the stovetop or possibly 10 to 15 min in a pressure cooker. Reserve cooking liquid.
  2. Heat oil ina large soup kettle over medium heat. Saute/fry bay leaves, basil, oregano and onion till onion is soft and translucent/soft. Add in garlic and eggplant and saute/fry for 5 min.
  3. Add in remaining ingredients. Cover and simmer, stirring ocasionally, till eggplant is tender.
  4. Serve immediately.