Guacamole is a balm to the soul. It’s easy, it’s filling, and we can justify buying a whole bag of tortilla chips to go with it. We recently paired guacamole with this dynamite white bean stew, and it was super tasty. The stew takes time, but it’s well worth the effort. Put a little roasted chicken on the plate (if that’s your happy place), and you’ve got a delicious meal
Guacamole
Guacamole
Serves:
Four-Six
Ingredients:
2 ripe avocados (Haas)
1/4 cup finely chopped red onion
1/4 cup coarsely chopped cilantro
2 tsp freshly squeezed lemon or lime
1 tsp salt
4 drops tabasco (optional)
Preparation:
Cut each avocado in half and remove the pit.
Scoop out the avocado with a spoon and put into a medium-sized bowl.
Cut into quarters and then mash the avocado with a fork.
Stir in the onion and the cilantro.
Season the mixture with lemon or lime juice, tabasco (if using) and salt.
Cover with plastic wrap that is pressed right up against the surface of the guacamole to keep out the air, and refrigerate till ready to serve.
Any questions about the recipes can be emailed to Chef Paul at info@mietteculinarystudio.com.
White Bean Stew
White Bean Stew
Serves:
Four-Six
Ingredients:
8 oz dried white navy or cannellini beans (one day we went to the market and all they had was flageolet beans, and they worked just as well)
1 vegetable bouillon cube (we’ve tried a lot of them and we prefer Knorr. Don’t skip this, it makes a difference)
3 tbs olive oil
1 medium carrot, cut into small cubes
2 plum tomatoes, cut into small cubes
1 small onion, chopped fine
3 cloves garlic, chopped thin
1/2 tsp herbes de provence (or oregano)
salt and pepper to taste
Preparation:
Soak the beans overnight, or for 8 hours, in 5 cups of water, covered with a kitchen towel.
Rinse beans under cold water and put in a large pot covered with 5 cups of water.
Bring to a boil and add the vegetable bouillon cube.
Simmer on low uncovered for 45 minutes to an hour, or till tender.
Drain the beans and set aside. Reserve the cooking liquid in a separate bowl.
(There should be around 3 cups of liquid left. If not, add water to bring up to 3 cups)
In the same pot you cooked the beans in, heat the olive oil and add the onions, garlic, carrots and herbes de provence and stir for around 3 minutes on a low flame.
Add the tomatoes, beans, and the cooking liquid that you had set aside.
Bring to a boil and lower to simmer for around 30 minutes.
Salt and pepper to taste
Any questions about the recipes can be emailed to Chef Paul at info@mietteculinarystudio.com.
