Estonian Bean Stew
| Submitted by: Evviva Weinraub Lajoie, Vice Provost, University Libraries |
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Growing up, I was a vegetarian who lived with unapologetic omnivores. I often made this dish on the weekend and ate it all week when I wasn’t able to partake in the prepared family meal. Despite my DEEP dislike of beans, I never had an issue with them in this dish. I even made it once without the beans and found I missed them.
| Servings: 8 | My Cultural Connection: Estonian |
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Ingredients
| 2 – 3 leeks | 2 – 3 carrots | 16 oz white beans |
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| ½ cup macaroni | 1 cup green beans | 2 – 3 medium tomatoes |
| 1 medium zucchini | Fresh basil | Olive oil |
| 2 tbsp butter | ¼ tsp salt | ¼ tsp pepper |
Instructions
- Put a kettle of water on to boil
- Chop garlic, carrots (1/2 moon), leeks
- Heat olive oil and butter to cover bottom of pan
- Add garlic, carrots and leeks to pan and sauté over medium-low heat until tender – approximately 10 minutes.
- While cooking, peel and cube potatoes
- Rinse, trim and cut green beans into 1/2 inch length
- When carrot mixture is soft, add salt, pepper and bay leaves. Stir for 20 seconds.
- Add potatoes and boiling water to cover potatoes. Bring to a boil, then reduce heat and simmer until potatoes are cooked through and soft to the touch.
- While potatoes are cooking, dice tomatoes and zucchini (1/2 moons) and open beans and drain.
- Measure out pasta. Once potatoes are nearly cooked, add diced tomatoes, zucchini, white beans and pasta.
- Cook until pasta is ready. Remove from heat. Stir large tablespoon of pesto into broth.
- Garnish with a teaspoon of pesto, leeks and fresh basil.
