Finally! Sheesh. White bean stew with biscuits. Asked for many times. And waited for even longer. Sorry. 😉 When I orginally attempted this, I used the recipe from: Veganomicon it came out… um, okay. I don’t know. Every step of the way I questioned the recipe and was like “this seems backwards. Why am I doing this? Next time I’m making my own”. So yeah, thats what I did. The basic idea was adapted from the book, but the cooking set up, directions, seasoning (and maybe the ingredients?) are different. I also used a completely different biscuit recipe than the one found in Veganomicon. I wanted a biscuit with more flavor and buttery goodness. Because there are the two parts to this recipe, you will have to multi-task quite a bit. You need to be pretty good at cooking with a baby (if you have one) or asking a friend to help is always nice 🙂 This is a really hearty and filling meal, great for cold days, or days where you just need a little extra comfort and loving inside your gut. I hope you enjoy it as much as Marlowe and I do 🙂
You’ll need: a dutch oven pot. With an oven safe pot you can transfer the whole stew into the oven and make this one of the easiest and heartiest meals ever. If you don’t have one, please feel free to use whatever stove top pot and transfer stew into an oven safe dish. I personally use a le creuset brand dutch oven. I’ve had it for years and year and years and I don’t think I’ll ever need to replace it. It’s an investment piece that you can pass down 🙂Ingredients (stew):
-onion, small chopped
-two carrots, small-medium chopped
-celery (one or two– depending on how much you love it), very small chopped
-mushrooms, small chopped. Optional, but recommended. I used crimini and button, but any variety is great.
– two small potatoes, small-medium chopped— it’d be preferable to cut to the size of your beans 🙂
-garlic: diced, sliced, chopped, whatever you prefer 🙂
-green onion: chopped
-beans: white or garbanzo. I prefer white beans, they blend best with the soup, but garbanzo is awesome. (not pictured)
-peas, about half a cup. (optional) (I use frozen, fresh or can is fine)
-butter or oil. (I use earth balance)
-vegetable stock or water.
-herbs, lots. fresh is better, dried is fine. (thyme, oregano, basil, rosemary, parsley– any or all)
-flour, a few tablespoons
-nutritional yeast (optional)
For the biscuits:
I followed THIS RECIPE, until the last step. Super easy and delicious too.
-Wash and drain beans, clean and chop all the veggies, and grab some herbs.
-Add onion, green onion, mushrooms, and celery to a well buttered or oiled, heated pot.
-Saute and allow everything to cook down and caramelize a bit.
-Once everything has cooked down a bit and onions are translucent: add carrots. Stir, allow to cook for a minute or two.
-Add garlic. Stir.
-Add chopped herbs.
-Add potatoes. Stir. Salt and Pepper. Turn the heat to medium low and let everything cook for a while, stirring occasionally. You really want the flavors to blend together, all while allowing your potatoes to soften (not completely, but a bit). This might be a good time to start your biscuits, if you haven’t already done it.
-Make sure your veggies have a bit of moisture. They should still have some left from the oils and the mushrooms. If not, don’t be afraid to add a bit more oil or butter.
-Add about one and a half to two tablespoons of flour and blend well, into the vegetables. You are going to have some browning on the bottom of the pot, but this will come off later and give some extra flavor to the stew.
-Bring heat back up to medium/medium high and slowly start adding stock to your pot. Maybe a quarter cup at a time (at first). You want the stock to simmer on the bottom so that the brown goodness cooks off the bottom while you stir it in. Add more stock, stir, and scrape the bottom more. Add enough stock to cover vegetables. Add beans. Bring to simmer and allow to cook until potatoes and carrots are fully soft.
-(Work on your biscuits!)
-Taste and season. Feel free to add more herbs, spices, or nutritional yeast, and of course: salt and pepper.
-Add peas, turn off heat, and stir.
-So…. you’ve been working on your biscuit dough right? I mean, at this point your kitchen should either be spotlessly clean and you’re like *oh crap, I forgot the biscuits!* or your kitchen should be a mess and you’ve got a big lump of dough in front of you. Instead of rolling and cutting your dough into fancy, perfect biscuits, just pull chucks off the dough and roll them into one and a half inch balls.
-Plop (nicely place) your biscuit circles on top of the stew. The stew should be thick enough so that biscuits mostly sit on top with little sinking. If your stew is too brothy or the dough balls are too big and heavy, they will sink. If you need to, remove a bit of broth or thicken stew with more flour.
-Place the whole pot into pre-heated oven for 15 to 20 minutes– depending on the size of your biscuits. You want the biscuits to be firm to the touch and slightly browning.
-Pull pot out of oven and serve!