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Tomato and Cannellini Bean Stew

1 cup cannellini beans, soaked overnight
2 (800 g) cans chopped tomatoes
3 garlic cloves, crushed
1 onion, chopped
2 stalks celery, finely sliced
34 cup approx frozen corn
4 leaves lettuce, sliced (or other green leafy vegetable)
2 tablespoons well packed basil, chopped
olive oil, to saute
salt and pepper
12-1 cup approx water


Heat oil (enough to cover the bottom of a lg pan) over a moderate heat and saute onion for a few minutes. Add celery and lettuce and saute for about 5 minutes, then add garlic and basil, and cook for a few more minutes. Add tomatoes, salt and pepper, and enough water to ensure that the mixture is not to thick and can simmer without sticking (a bit like a soup). Bring mixture to the boil, then reduce heat to a moderate simmer and cook for approx 3/4 hour until cannellini beans are cooked, adding more water if needed and stirring occasionally. Stir in the frozen corn and cook for a few more minutes.

Source: www.food.com