White Bean & Basil Stew
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • olive oil
  • ½ medium onion, diced
  • 4 garlic cloves, minced
  • 1 Tablespoon brown miso (optional, but do it)
  • a bit of Anaheim pepper, minced (optional)
  • 4 cups water
  • 2 cans Great Northern Beans
  • 1 cup cherry tomatoes, halved
  • 1 medium potato, diced
  • 2 carrots, chopped
  • 1 cup fresh basil leaves, sliced into ribbons
  • 2 links Field Roast Mexican Chipotle grain sausage, diced
  • salt & pepper
  1. In a medium stockpot, sauté onion (and pepper if you're using it) in olive oil over medium heat for 3-4 minutes, or until translucent. Add garlic and stir for 1 minute more.
  2. Add miso and water, stirring to scrape up any browned bits that accumulated.
  3. Add beans, tomatoes, potato, carrot, and all but 2 tablespoons of basil to the pot and stir to combine.
  4. Bring to a low boil, stir and reduce heat to low. Partially cover the stockpot with the lid and allow to simmer over low heat for 30 minutes or until potatoes and carrots are fork tender, stirring occasionally and adding water as necessary to keep it from sticking.
  5. Brown sausage in olive oil over medium heat.
  6. Fill a bowl with stew and top with sausage. Garnish with basil ribbons and serve.
Recipe by My Earth Garden at http://www.myearthgarden.com/2015/11/white-bean-and-basil-stew/