Food Network: Shelling Bean Stew

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Shelling Bean Stew
Recipe Courtesy Michael Chiarello

Ingredients
1/2 pound dried cranberry beans-soaked overnight
1/4 cup extra virgin olive oil
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
3 cloves minced garlic
1/4 pound pancetta grilled and cut into 4 pieces
Gray salt
Freshly ground black pepper
4 tomatoes halved, seeded, grilled, and then chopped
1 tablespoon minced thyme

1 bay leaves
1 quart veal stock or beef broth
1 cup canned black eyed peas
1 cup canned green French flagelot beans
1 cup blanched fava beans
1 cup blanched peas

Directions
Soak cranberry beans overnight and keep in
refrigerator until ready to use.

Drain the soaked cranberry beans and add to a large pot with about 5 cups of
water. Bring to a simmer and cook slowly until the beans are just tender. Drain
and reserve.

Meanwhile in another large pot heat 2 tablespoons of the olive oil over medium
heat. Add the diced onion, carrot, celery and minced garlic to the pot along with
the pieces of grilled pancetta. Season with salt and pepper and cook the
vegetables with the pancetta until soft and caramelized, about 5 to 7 minutes.

Add the chopped grilled tomatoes to the vegetables and cook for another 3 minutes,
breaking the tomatoes up while cooking. Add the thyme, bay leaves, and the veal
stock. Let the stock come to a simmer and let reduce by about 20% about 10-15
minutes.

Add the cranberry beans, black eyed peas, and French flagelot beans to the pot and
let simmer slowly for about 10-15 minutes more. Finally, add the fava beans and
peas and stir in to warm up. Season with gray salt and pepper and finish by

drizzling in all of the remaining olive oil.