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Vegetarian Egg & Cannellini Bean Stew


A typical day of winter is here reminds me of my home country. Somehow my palate tries to replicate every dish I used to eat while growing up in Argentina. I like that. Although my knowledge about cooking, ingredients, techniques, and flavors has expanded over the years, I could never leave behind my cultural cuisine background.

Stews are incredibly required back home during the cold season, not to mention famously fulfilling. They have the ability to revive body and soul with a single spoonful! In my hometown, the essence of a flavorful stew is mainly focused on the protein of meat, pulses like beans and vegetables. These stews are much elaborated, and can usually take the whole morning to prepare. Flavors need to complement one another and be cook slowly to create something rich and aromatic. It certainly is a labor of love.

But in my intention to recreate those hometown flavors I put together this ‘Egg & Cannellini Beans Potato Stew’. Sure is not as elaborated as those flavorsome stews back home but without any doubt, this stew can be easily put together much quicker. Is the perfect comfort dish to warm up during the cold season, it just gives you that endurance and energy the body needs. It has a fantastic flavor that comes from that creamy red sauce, doesn’t have any meat (which means it cooks faster), and is absolutely fulfilling.

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Ps: For those of you enjoying summer time, I’ll come back with a summery recipe soon. In the meantime, if by any chance you have an unexpected rainy cool day, you know you can warm up with this dish.



VEGETARIAN EGG & CANNELLINI BEAN STEW

3 Medium Potatoes, peeled and cut into dices
1/2 Medium Onion, finely chopped
1 Garlic clove, finely chopped
1 Medium Carrot, grated
1 x 400 g Diced Tomatoes can
1 Tbsp. Tomato paste
1 1/2 C. Vegetable broth
1 1/2 tsp. Pimeton or Paprika
1/2 tsp. Turmeric powder
Salt to taste
Pepper to taste
5 Tbsp. Olive oil or Sunflower 
420 g Cannellini Beans, cooked
2 Eggs

To Garnish:
Fresh Basil leaves, chopped (optional)
Fresh Red chile, sliced (optional)

Preparation:

-In a saucepan add oil, garlic, and onion and cook for about 5 minutes over medium high heat. Then add potatoes and saute for another 5 minutes. Add diced tomatoes, tomato paste, grated carrot and vegetable broth.

-Then add spices; pimenton or paprika, turmeric, salt, pepper. Cover and simmer over low medium heat for 20 minutes or until potatoes start to get soft and tomato sauce has become thicker. 

-When the potatoes start to get soft add cannellini beans and stir. Add more salt and pepper if needed.

-Break and drop eggs over the stew, cover with a lid or plate and cook for 5 more minutes or until eggs are cooked.

-Serve with fresh basil and slices or fresh chile.