Sicilian White Bean Stew
Fennel freshens up a Sicilian herb mix, and a zesty bit of orange brightens the rich, tomato-y broth of this stew.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Celery (Organic)
5 2.5 oz
Carrot (Organic)
6 3 oz
Beefsteak tomato
12 6 oz
Orange
1 0.5 Whole
Parsley (Organic)
1 0.5 oz
Red Potato
10 5 oz
Protein & more
Golden Raisins
2 1 tablespoon
Capers
0.5 0.25 oz
Tomato paste
4 2 tablespoon
Cannellini beans
2 1 Can
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Fennel, ground
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Red pepper flakes
1/8 0.065 teaspoon
Basil, dried
1/8 0.065 teaspoon
Prep ahead (optional)
a. Cut celery in half lengthwise, then cut ¼” pieces. b. Peel carrots; ¼” dice or coins. c. ½” dice potatoes. d. ¼” dice yellow onion. e. Zest orange; cut in wedges for serving. f. Rough chop tomatoes, reserving juices. g. Rough chop parsley leaves and stems. h. Mince garlic.
Instructions
1
Cook stew:
a. In large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil. Add garlic (mince), yellow onion (¼” dice), celery (slice lengthwise then ¼” dice), carrots (peel, ¼” coins or dice), and ½ tsp salt. Cook until onion is translucent, about 2-3 minutes.
b. Add tomato paste; stir to combine. Cook until tomato paste becomes a deep mahogany red, about 4-5 minutes.
c. Add red potatoes (½” dice) and Sicilian spice mix; stir to combine.
d. Add 4 cups water (2 cups for 2-person portion). Stir to combine. Cover and cook until potatoes are fork-tender, about 12-15 minutes.
e. Drain and rinse cannellini beans. Add cannellini beans, beefsteak tomatoes (rough chop, reserve juices), orange zest (zest with smallest holes of cheese grater or microplane), capers (drained), golden raisins, and Italian parsley (rough chop leaves, mince stems). Stir to combine; cover and bring to a simmer. Cook covered for 10-12 minutes.
2
Serve:
a. Divide Sicilian white bean stew among bowls. If desired, top with a splash of orange juice.
b. Pour the wine and enjoy. A piece of crusty bread for dipping wouldn’t hurt either.
Chef's notes
“Pincage” is a French culinary term that refers to cooking tomato paste until a deep, mahogany red color. This method increases the depth of flavor.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX