White Bean Stew
- 2 garlic cloves, finely sliced
- 1/3 cup olive oil
- 1/4 cup white wine
- 3 cups cooked cannellini beans, drained
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried red pepper flakes
- 1/4 cup chopped parsley
- Thinly julienned red bell pepper for garnish
In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.
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