"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tuscan Bean Stew Recipe

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This recipe for Tuscan Bean Stew, by , is from The Hedrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark B
Added: Friday, September 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
2 t ground sage
3 garlic cloves, minced
1 (33.5ox) can Progresso Italian Style Peeled Plum Tomatoes with Basil, undrained, cut up
1 (15.5 oz) can of red kidney beans, drained and rinsed
1 (15oz) can of black beans, drained and rinsed
1 (15oz) can of garbanzo beans or chick peas, drained, rinsed
1 bottle of dry red wine
1 T sugar
╝ teaspoon salt
╝ teaspoon pepper

Directions:
Directions:
In 3Quart saucepan, heat old over medium heat until hot. Add sage and garlic; Cook and stir 2-3mintues or until garlic is tender.

Nextů..drink all of the wine, saving only 1/3 cup for the recipe.

Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; simmer 15-20 minutes or until slightly thickened, stirring occasionally. Serve with some crusty bread and a creamy Roquefort such as Society Roquefort cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about an hour
Personal Notes:
Personal Notes:
This is so easy to make and it really is good. PLUS, you have to open a bottle of wine (but you only use 1.3 of a cup so you can drink the rest !! )

 

 

 

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