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"The belly rules the mind."--Spanish Proverb

White Bean and Sweet Potato Stew Recipe

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This recipe for White Bean and Sweet Potato Stew is from The D'Argenio Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion, chopped
4 cloves garlic, chopped
2 cans (15 oz each) cannellini or Great Northern beans, rinsed and drained
1 can 28 oz diced tomatoes
1 lb. sweet potatoes, peeled and chopped
12 oz kale, washed and sliced
8 oz mushrooms, sliced
1/2 c. vegetable broth
1/2 c. dry red wine or 1/4 c. dry sherry
1 tsp salt
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
1 bay leaf
1/2 tsp crushed red pepper
salt and pepper to taste
Directions:
Directions:
Saute onion and garlic in a small amount of water or broth until soft, adding liquid as needed to prevent sticking. Combine with the rest of the ingredients in a soup pot and cook until potatoes are tender, approx 1/2 hour, or you may use a slow cooker and cook on high 3 to 4 hours or low 6 to 7 hours.
Number Of Servings:
Number Of Servings:
6

 

 

 

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