While the savages were hoarding decades worth of toilet paper and products on shelves dwindled down to next to nothing, you could still find different kinds of beans, peas, lentils. Canned beans and peas work just as well with this recipe. Who doesn’t like a hearty mixed bean and veggie stew. Delicious and nutritious, you can eat it by itself, with some toasted bread or use it like a Pasta Fagiole.
Minestra-with beans that you hoarded during the lockdown
Course: StewCuisine: GlobalDifficulty: EasyServings
10
servingsPrep time
20
minutesCooking time
2
hoursTotal time
2
minutesIngredients
1 lb bag Black-Eyed Peas (washed and soaked)
1 lb bag Chickpeas (washed and soaked)
4 Table spoons Olive Oil
2 Large Carrots (peeled and chopped)
3 Stalks Celery (chopped)
2 Large Yellow Onion (chopped)
2 28oz Cans Crushed Tomatoes
1/2 tea spoon Peperoncino or Crushed Red Pepper
1 teaspoon Salt
Ground Pepper
Directions
- Make sure you throughly wash and rinse the beans before you soak them, there may be dirt or small debris in the bag. Soak the dried peas or beans for at least 8 hours.
- In a large sauce pot or Dutch oven on Low to Medium Heat add the Olive Oil and lightly sauté the Carrots first, then the Celery, and finally the Onions just till they are slightly translucent.
- Now add the Crushed Tomatoes to deglaze the pan, you can add some water to each can to get all the sauce out. Keep at a low simmer. If you prefer more spice add the Crushed Red Pepper now, if not wait till the end.
- Strain the beans or peas then add them to the simmering pot.
- Stir occationally so the beans don’t stick and scorch on the bottom of the pot.
- After an hour check if the beans are tender, the older the beans or peas the longer they take to cook even after soaking.
- When the beans are tender add the Pepper Flakes, Ground Pepper and Salt, you may need to add more salt depends on your preference. Continue to cook for another 10 minutes so the Pepper and the Salt meld with the other ingredients.