White Bean Stew
Quick but filling recipe for white beef stew with onions tomatoes and rosemary
This is a delicious vegetarian meal that will fill the heartiest of appetites. It comes from Campfire Cuisine: Gourmet Recipes for the Great Outdoors by Robin Donovan and can be cooked easily at home. This will serve four.
The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.
Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.
Read the first three chapters for free on most devices.
Quarter of a cup of olive oil
4 minced cloves of garlic
1 large chopped red onion
4 large chopped tomatoes
2 cans of white beans such as cannellini or great northern which have been drained and rinsed
1 teaspoon of salt
1 teaspoon of pepper
2 tablespoons of chopped fresh rosemary
Half a cup of grated parmesan cheese
How To Make:
Heat the oil in a large pot over a medium high heat.
Add the garlic and onion and fry until the onions become soft and translucent. This should take about 5 minutes.
Add the tomatoes, beans, seasoning and rosemary. Cook until heated through for at least ten minutes.
Sprinkle the cheese on top and then serve.
Alternatively preheat the oven to 475F and prepare as above using an oven safe pot.
Mix the cheese with half a cup of bread crumbs and sprinkle over the top.
Place the uncovered pot in the oven and bake for about ten minutes until the top goes golden brown.
Read more of Robin's meals on our Campfire Cuisine page.
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Dips & Sauces