White Bean and Sorrel Stew
A short stew of white beans and potatoes finished with a handful of French sorrel. The sorrel wilts into a lemony broth that does not need a ham bone or any animal fat.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 3 cups cooked white beans, or 2 (15-ounce) cans, drained and rinsed
- 4 cups water or unsalted vegetable broth
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- Black pepper to taste
- 3 cups packed French sorrel leaves, washed and chopped
- 2 tablespoons chopped fresh parsley or dill
Instructions
Heat the oil in a pot. Cook the onion and celery with a pinch of salt until soft, 8 minutes. Add the garlic for 1 minute.
Add the potatoes, beans, water, bay leaf, and 1 teaspoon salt. Simmer until the potatoes are tender, 15 to 18 minutes.
Fish out the bay leaf. Mash a few beans against the side of the pot to thicken the broth.
Stir in the sorrel. It will collapse and turn olive in under a minute. Do not boil it hard or it goes muddy.
Taste for salt and pepper. Finish with parsley or dill.
Notes
Orthodox fasting: plant foods only. If the garden sorrel is not ready, use 2 tablespoons lemon juice and a handful of spinach at the end. On days without oil sweat the onion in water. A drained can of extra beans raises the protein without changing the method.
Nutrition
- Servings
- 4
- Calories
- about 310
- Protein
- about 16 g
- Carbs
- about 48 g