| Heirloom Bean and Potato Stew |
| Ingredients | Unit | Weight | Name of Ingredient | | Basic Preparation |
| 4 | oz | Beans Tongs of Fire | |
| 4 | oz | Beans Calypso | |
| 4 | oz | Beans French | |
| 4 | oz | Beans Black Coco | |
| 1 | pc | Celeriac | washed, peeled and cut in dices |
| 2 | pc | Carrots | washed, peeled and cut in dices |
| 1 | lbs | Potatoes | washed and cut in dices |
| 2 | pc | Shallots | peeled, quartered and cut in slices |
| 1 | pc | Garlic | peeled, and cut in fine dices (or use garlic press) |
| 2 | tbsp | Butter | |
| 8 | cups | Water | |
| 2 | pc | Bay leaf (small) | |
| 1 | tbsp | Basil | cut very fine |
| 4 | tbsp | Parsley | cut very fine |
| 2 | tbsp | Salt | |
| 1/4 | turns | Pepper | |
| 4 | pc | Hot Italian Sausages | Cut in 1/4 inch slices (optional ingredient) |
| Tools and Utensils | 1 | Large pot |
| 1 | Lid |
| 1 | Wooden spoon |
| 1 | bowl |
| 1 | cutting board |
| | |
| | |
| Preparation | 1 | Preheat oven to 350? |
| 2 | Make sure potatoes, celeriac and carrots are cut in the same size dice |
| 3 | Over medium heat melt butter in pot and add shallots and garlic |
| 4 | Sautee for about 1 minute, while consistently stirring until shallots are translucent |
| 5 | Add potatoes, celeriac and carrots and saute for 1 more minute |
| 6 | Add beans, water, salt and pepper, bring to boil and add the bay leafs |
| 7 | Cover with a lid and place in the oven for 1 and 1/2 hours |
| 8 | Take out of oven and stir in the parsley and basil |
| | |
| Presentation | | Ladle into individual bowls or serve, "family style", in the pot and garnish with herbs |
| | If you decide to use the Italian sausages: heat oil in medium pan and sauté sausages |
| | for about 1 minute on both side until golden brown and pour over the stew |
| Substitutions and Alternatives |
| Can be Replaced | with | the following item/s |
| Carrots and Celeriac | > | any other root vegetable such as, parley roots, parsnips, leeks, etc |
| Potatoes | > | jerusalem artichokes, sweet potatoes |
| Butter | > | olive oil, canola oil, soy bean oil, |
| Basil and parsley | > | any other herbs based on protein served or your personal preference |
| Beans | > | lentils and split peas (cooking time is reduced to 1/2 hour) |
| Tips |
| It is really important to season with salt and pepper before the beans are cooked in the oven |
| Instead of using just water and salt you can use a chicken or beef bouillon cube and diluted in warm water |
| This is a great dish to prepare the day before and reheat; it will taste even better |
| To peel the celeriac cut both ends of the celeriac and place one side on cutting board to increase stability, |
| with a knife cut from the top to bottom along the shape of the celeriac so the white of the root appears |
| This dish can be prepared with any type of meat or poultry but the easiest are chickenthighs or ham because |
| you can add them with the vegetables so they are perfectly cooked when the beans are ready |