Just to make up for lost time, here is a very good, foolproof winter recipe. I used lean ham, and this was a delicious stew that tasted like it had been simmering all day. Which is a wonderful thing to know how to do on gymnastics day when everyone is hungry RIGHT NOW, and you just got in the door. YUM.
Fast White-Bean Stew
| Yield: Makes 4 servings (or about 6 with kids) Active Time: 10 min Total Time: 20 min Ingredients: 2 large garlic cloves, chopped 1/4 cup plus 1/2 tablespoon extra-virgin olive oil 1 (14- to 15-ounce) can stewed tomatoes 1 3/4 cups reduced-sodium chicken broth 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups) 1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes 1/4 teaspoon black pepper 1 (5-ounce) bag baby romaine, chopped spinach or baby arugula (10 cups loosely packed) 8 (3/4-inch-thick) slices baguette Directions: Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or spinach or 1 minute for arugula. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes. Serve stew with toasts. We skipped the toast, as I had some left over cornbread from another meal. This one was a keeper. |
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