NEW ORLEANS – While you’re technically supposed to eat black-eyed peas on New Year’s, it can be a taste not everyone acquires. Instead, we offer up this stewed white bean recipe from Costera as an alternative.
Servings
4
servingsIngredients
1 lb white beans, soaked overnight
1 qt white onion, small diced
1 pt celery, small diced
1 pt carrots, peeled & small diced
3 cups stewed tomatoes, crushed with the juices
.5 cup garlic, thin sliced
2.5 qt chicken stock
3 tbs thyme, minced
2 whole bay leaves
Water
oil/butter
- Calabrian Chili Oil
2 whole calabrian chilis, stemmed & seeded
1/4 cup extra virgin olive oil
2 tbs red onion, minced
1 tsp garlic, minced
1 tsp fresh oregano
Apple cider vinegar
Directions
- In a saucepot, sweat onions, celery & carrots until soft. Season with salt & butter
- Add garlic, cook 2-3 minutes.
- Add tomatoes & cook down until the liquid is dark red & thick.
- Add thyme & bay leaves.
- Add cooked white beans, cover with chicken stock & cook down until a creamy texture is achieved.
- Calabrian Chili Oil
- Heat chili oil in a saute pan over medium-low heat, add chilis, onion, garlic & oregano. Cook till fragrant, about 30 seconds.
- Add 6-8oz of white beans & toss thoroughly.
- Season with salt & apple cider vinegar.
