28 Sep


Beans are cheap, filling and healthy. They also play nicely with pretty much anything you have in the kitchen. You can cook them in the oven on low heat (2oo to 275), on the stove over a low flame or in a slow cooker. The longer they cook the better they taste. They also freeze well.  You can use any type of bean you would like, any combo of vegetables and seasoning. You can also make this as large or small as you want. It’s pretty foolproof. This is a great way of using up odds and ends of vegetables that you have lying around. This is just what I used.

1 onion, sliced

2 heaping spoonfuls of minced garlic

2 rosemary sprigs

2 bay leaves

1 carrot, diced

1 turnip, cubed

1/2 blub of fennel, sliced

1 medium sized eggplant, cubed

1 zucchini, sliced

1 bell pepper, sliced

1regular size can of crushed tomatoes

1 large can of Roman beans, drained and rinsed

2 Tbl of olive oil

Pour olive oil in the bottom of a Dutch oven and heat. Then put in the onions, garlic and carrots. Let them sweat. You don’t want them to be brown, just soft. Throw in the rosemary and bay. Then I added everything else. Gave it a little stir and covered it. I let it cook for close to five hours over low heat. Stirring occasionally.


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