Thursday, October 11, 2007

Celery and Bean Tomato Stew

I had a freshly purchased batch of celery and half a can of beans in my fridge and I was wondering what to do with them. I spent sometime googling around and managed to formulate something pretty decent. It was surprisingly not bland and made for a great lunch with a fresh roll.
-Chop 1 or 2 big stalks of celery, 1 medium onion, 3 cloves garlic, 1 small carrot, and some broccoli
-Finely dice one potato
-Rinse and drain 1 1/2 cans of beans (I used berlotti beans and butter beans (aka lima))
-Ready 1 can of peeled, crushed tomatoes
-In a large pot on medium heat, with some olive oil fry onion, garlic, and celery on medium heat until onions are cooked and fragrant-After about 5-10 minutes, add the rest of the vegetables, the beans, and the tomatoes-Add salt, pepper, cumin, some soy sauce, and a bit of sesame oil
-Lower heat to low, and let simmer for 10-15 minutes, stirring every now and then making sure the tomatoes get crushed. Once the potato is done, so is the stew

-You can obviously use any vegetables that you like. Zucchini, cauliflower, etc would work well. Also I think substituting the potato for pumpkin would turn out quite triumphant
-For the tomatoes, instead of a can you could use fresh tomatoes. 1 can is about 3 or 4 roma tomatoes, peeled, seeded, and diced. The way to peel tomatoes easily is to lightly cut the skin in one part, then put in boiling water for like 30 seconds, then cold water for a couple minutes, then peel off by hand

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