tuscan_white_bean_stew.png
 
 

CONTENTS

Thyme, Cracked Rosemary, Porcini Mushroom Powder, Basil, Celery Salt, Bay Leaves, Smoked Applewood Flaked Salt, Kosher Salt, Black Pepper, Oregano, Crushed Red Pepper, Rubbed Sage

 
 

PRESSURE COOKER RECIPE

INGREDIENTS

  • 1 lb bag dried Great Northern Beans (or other white beans)

  • 4 cups vegetable broth

  • 1 cup water

  • Ani™ Tuscan White Bean Stew Spice Pack

  • 1 can diced tomatoes, 28 oz

  • 2 onions, diced

  • 2 carrots, diced

  • 3 celery stalks, diced

  • 4 garlic cloves, minced

  • 3 cups coarsely chopped kale (with the tough center stems removed)

  • Freshly grated parmesan (optional)

DIRECTIONS

  1. Rinse the beans and pick them over to remove any bad beans. Place the rinsed beans in the pressure cooker.

  2. Add the vegetable broth, water, Ani™ Tuscan White Bean Stew Spice Pack, and tomatoes (with juice) to the pressure cooker. Stir to combine.

  3. Add the onions, carrots, celery, and garlic. Stir to combine.

  4. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 40 minutes. Allow for a 5 minute natural pressure release.

  5. Release the remaining pressure, and open the pressure cooker.

  6. Taste the beans to see if they are cooked through. If the beans need a little more cooking time (as dried beans often vary from bag to bag), simply use the Slow Cook setting on your pressure cooker on High for an additional 10–30 minutes with the lid on to finish cooking the beans.

  7. When the beans are cooked through, remove the lid. If it isn't already, set your pressure cooker to Keep Warm.

  8. Add the chopped kale and stir to combine. Wait 2–3 minutes, stirring occasionally, to lightly wilt the greens.

  9. Serve in bowls with grated parmesan.

SLOW COOKER RECIPE

INGREDIENTS

  • 1 lb bag dried Great Northern Beans (or other white beans)

  • 4 cups vegetable broth

  • 1 cup water

  • Ani™ Tuscan White Bean Stew Spice Pack

  • 1 can diced tomatoes, 28 oz

  • 2 onions, diced

  • 2 carrots, diced

  • 3 celery stalks, diced

  • 4 garlic cloves, minced

  • 3 cups coarsely chopped kale (with the tough center stems removed)

  • Freshly grated parmesan (optional)

DIRECTIONS

  1. Rinse the beans and pick them over to remove any bad beans. Place the rinsed beans in the slow cooker.

  2. Add the vegetable broth, water, Ani™ Tuscan White Bean Stew Spice Pack, canned diced tomatoes (with juice), onions, carrots, celery, and garlic to the pot and stir to combine.

  3. Cook on high for 7-8 hours with un-soaked beans (or, if using pre-soaked beans, only 3-4 hours).

  4. Taste the beans to see if they are cooked through. If the beans need a little more cooking time (as dried beans often vary from bag to bag), simply cook for an additional 10-30 minutes to finish cooking the beans.

  5. Add the chopped kale, and cook ~2-3 minutes to lightly wilt the greens.

  6. Serve in bowls garnished with grated parmesan.