Good Mother Stallard Bean Stew
- Total Time
- At least 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- ½pound Good Mother Stallard (or other good dried beans)
- 2¼- inch slices of pancetta, diced
- 1diced carrot
- 1diced onion
- 1tablespoon of chopped fresh rosemary
- A few handfuls of arugula, or another tender green
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
238 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 10 grams dietary fiber; 3 grams sugars; 15 grams protein; 260 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the beans until tender, about 2 hours. Check them frequently -- they absorb liquid more quickly than most dried beans.
- Step 2
Sauté the pancetta in a bit of olive oil until just golden. Add the diced onions and carrots and cook until soft, about 10 minutes. Add the rosemary.
- Step 3
Add the beans and about a quarter cup of their liquid. You can add more depending on how thick a stew you want. When the mixture is heated through, add the arugula and continue cooking until it’s wilted. Adjust the liquid to your taste, season with salt and pepper and serve.
Private Notes
Comments
I doubled the receipe and added celery, garlic and a few herbs. I cooked the beans with no prior soaking and added to the instant pot with 5 cups of good vegetable stock on manual, high for 35 minutes and served over baby spinach with toasted baguette slices. It was just lovely. A great January dinner with a little red wine!
Good Mother Stallard Beans can be found when in stock at Rancho Gordo.
Made this recipe last night. I accidentally cooked the liquid from the beans down too far, so I added about a cup of chicken broth to make the whole dish a little bit soupier. I used the broth to deglaze the skillet I used to brown the pancetta and vegetables. I also used spinach instead of arugula since I prefer the flavor. I'm a big fan of how this turned out and will be keeping the recipe in my arsenal. Thanks!
Subbed guanciale for the pancetta, added two carrots instead of just one and used dried Rancho Gordo Oregano Indio instead of rosemary. Added nearly two cups of bean broth — 1/4 cup wouldn’t be nearly enough (even with what I used it’s not soupy)! Very tasty with a light red during the first significant rain of the season.
I cooked the beans for a total of forty five minutes in a combo of chicken broth and water with half a red onion in my instant pot. I didn't have any pancetta so I actually used pepperoni!! I followed the rest of the directions, and the beans were absolutely delicious.Who knew pepperoni could make beans taste so darn good? It may just be my new go to!
Made this recipe last night. I accidentally cooked the liquid from the beans down too far, so I added about a cup of chicken broth to make the whole dish a little bit soupier. I used the broth to deglaze the skillet I used to brown the pancetta and vegetables. I also used spinach instead of arugula since I prefer the flavor. I'm a big fan of how this turned out and will be keeping the recipe in my arsenal. Thanks!
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