Bean And Eggplant Stew Recipe Recipe

Name: Bean And Eggplant Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Great Northern beans, dry; 2 Tbsp. Extra virgin olive oil; 3 x Bay leaves; 1 tsp Dry asil; 1/2 tsp Dry oregano; 1/2 lrg Spanish onion, sliced; 3 x Garlic cloves, chopped; 1 med Eggplant, diced; 1 1/2 c. Cooking liquid from beans; 20 x Sun-dry tomato halves, chopped; 1 Tbsp. Wine vinegar

Servings: persons

1 c. Great Northern beans, dry
2 Tbsp. Extra virgin olive oil
3 x Bay leaves
1 tsp Dry asil
1/2 tsp Dry oregano
1/2 lrg Spanish onion, sliced
3 x Garlic cloves, chopped
1 med Eggplant, diced
1 1/2 c. Cooking liquid from beans
20 x Sun-dry tomato halves, chopped
1 Tbsp. Wine vinegar

1
Cook beans in 3 1/2 c. of water for 1 1/2 to 2 hrs on the stovetop or possibly 10 to 15 min in a pressure cooker.
2
Reserve cooking liquid.
3
Heat oil ina large soup kettle over medium heat.
4
Saute/fry bay leaves, basil, oregano and onion till onion is soft and translucent/soft.
5
Add in garlic and eggplant and saute/fry for 5 min.
6
Add in remaining ingredients.
7
Cover and simmer, stirring ocasionally, till eggplant is tender.
8
Serve immediately.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. Great Northern beans, dry, 2 Tbsp. Extra virgin olive oil, 3 x Bay leaves, 1 tsp Dry asil, and more.

Yes, Bean And Eggplant Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean And Eggplant Stew Recipe

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