White Bean Stew with Parsnips, Shallots and Red Bell Peppers Recipe

Name: White Bean Stew with Parsnips, Shallots and Red Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium parsnips, peeled, halved lengthwise, cut into 2-inch-long pieces; 1 pound medium shallots, peeled, root ends trimmed, halved; 1 1/2 tablespoons olive oil; 1 1/2 teaspoons dried thyme; 1/4 teaspoon sugar; 1 tablespoon butter, cut into pieces; 8 cups (or more) water; 2 cups dried Great Northern beans, rinsed (about 13 ounces); 1 teaspoon salt; 1 bay leaf; 2 large red bell peppers

Servings: persons

1 pound medium parsnips, peeled, halved lengthwise, cut into 2-inch-long pieces
1 pound medium shallots, peeled, root ends trimmed, halved
1 1/2 tablespoons olive oil
1 1/2 teaspoons dried thyme
1/4 teaspoon sugar
1 tablespoon butter, cut into pieces
8 cups (or more) water
2 cups dried Great Northern beans, rinsed (about 13 ounces)
1 teaspoon salt
1 bay leaf
2 large red bell peppers

1
Preheat oven to 375F.
2
Combine parsnips and shallots in medium roasting pan.
3
Drizzle with oil.
4
Sprinkle with 1/2 teaspoon thyme, sugar, salt and pepper; toss to coat.
5
Dot with butter.
6
Roast until vegetables are tender and deep golden brown, stirring occasionally, about 1 hour 15 minutes.
7
Meanwhile, combine 8 cups water, beans, 1 teaspoon salt, bay leaf and remaining 1 teaspoon thyme in heavy large pot.
8
Bring to boil.
9
Reduce heat to medium-low, cover and simmer until beans are almost tender, stirring occasionally, about 1 hour 15 minutes (some liquid will remain).
10
Mix vegetables into beans, cover and cook until beans are tender, thinning with more water if needed, about 15 minutes.
11
Discard bay leaf.
12
Meanwhile, char peppers over gas flame or in broiler until blackened.
13
Enclose in paper bag 10 minutes.
14
Peel, seed and coarsely chop peppers; stir into beans.
15
Season stew with salt and pepper.

246

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 pound medium parsnips, peeled, halved lengthwise, cut into 2-inch-long pieces, 1 pound medium shallots, peeled, root ends trimmed, halved, 1 1/2 tablespoons olive oil, 1 1/2 teaspoons dried thyme, and more.

Yes, White Bean Stew with Parsnips, Shallots and Red Bell Peppers 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.

White Bean Stew with Parsnips, Shallots and Red Bell Peppers

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