by Sadassa_Ulna
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Expand3-1/2 cups cooked white beans, divided* Ask a question about this ingredient
1/2 cup olive oil, divided Ask a question about this ingredient
1-1/2 cup diced onion Ask a question about this ingredient
4 ribs celery, chopped, (about 1-1/2 cups) reserve leafy tops Ask a question about this ingredient
6 cloves garlic, pressed or chopped fine Ask a question about this ingredient
2/3 cups veg. stock or amber beer Ask a question about this ingredient
2-1/2 cups cremini mushrooms, chopped Ask a question about this ingredient
1/4 cup balsamic vinegar Ask a question about this ingredient
1/2 cup sun-dried tomatoes,** chopped Ask a question about this ingredient
1/2 teaspoon ground dried sage Ask a question about this ingredient
1-1/4 teaspoon ground dried thyme Ask a question about this ingredient
1-1/2 teaspoon crushed dried rosemary Ask a question about this ingredient
3/4 teaspoons salt (or to taste) Ask a question about this ingredient
1/4 teaspoon ground black pepper (or to taste) Ask a question about this ingredient
Reserve 1/2 cup cooked white beans, set aside.
Ask a question about this stepHeat 1/3 cup of the olive oil in a large stockpot over medium heat; add the onion and celery. Stir occasionally for 7 minutes, add the garlic and cook until garlic starts to turn golden. Lower heat to low and continue to cook for 5-7 minutes, stirring occasionally until celery starts to get a little soft. Meanwhile get the carrot mash started.
Ask a question about this stepWhile carrots are cooking, blend 1/2 cup of the white beans with the remaining olive oil and slow;y add 1/2 cup water in a food processor (or large mortar and pestle). Add about half the sun-dried tomatoes and puree until smooth. Reserve.
Ask a question about this stepOnce celery is soft, add the mushrooms. Stir and cook for 5 minutes more. Make a well in the middle and add the stock, spices, and celery leaves. Stir thoroughly and add the bean puree and remaining sundried tomatoes. Add remaining white beans and stir gently. Stew should be fairly thick. Turn off heat and get back to the carrot mash.
Ask a question about this stepPre-heat oven to 350 degrees. Place stew in a small casserole dish, approximately 9" square or a little bigger. Smooth down stew with back of spoon. Spread carrot mash evenly on top. Cover with foil and bake 45 minutes. Remove from oven and sprinkle with Walnut-Parsley Topping.
Ask a question about this step* Most bean varieties would work, either cooked or canned. ** I used oil-packed; dry-packed sundried tomatoes might need to be soaked in a little boiling water to soften. *** Stew and mash can be made up to 24 hours ahead and stored covered in the refrigerator; bring to room temp. before assembling and baking. Walnut-Parsley Topping should be made fresh.
Ask a question about this step4 cups chopped carrots (about 7 or 8 carrots) Ask a question about this ingredient
1 cup orange juice Ask a question about this ingredient
2 teaspoons lemon juice Ask a question about this ingredient
1/4 cup walnut oil Ask a question about this ingredient
3/4 teaspoons salt, divided Ask a question about this ingredient
1/2 cup toasted walnuts, chopped fine Ask a question about this ingredient
3-4 tablespoons chopped parsley Ask a question about this ingredient
zest of 1 lemon Ask a question about this ingredient
Heat orange juice and chopped carrots in a saucepan with lemon juice, 1/2 tsp. salt and 1/4 cup water. Bring to a low simmer over medium heat and cook until soft and there is little liquid left, about 30 minutes; allow to cool, then blend in food processor (or blender) with walnut oil. Slowly add 1/4 cup or so water until the consistency of firm mashed potatoes. The texture should still have a little grit to it, but the last baking will soften that.
Ask a question about this stepLayer carrot mash over bean stew as described in recipe above.
Ask a question about this stepBlend remaining 1/4 tsp. salt with parsley, walnuts and lemon zest and reserve for garnishing baked pie.
Ask a question about this stepWow thank you McPolanders, you just made my morning.
Love this! I'm always on the look out for good vegan main dishes, and this sounds perfect.
Thanks hla, please let me know if you try making it!
Thanks sagegreen, naming the recipes is part of the fun!
I made this with my husband last night and it is amazing!!! He is already asking when we are going to make it again. Thank you! I will be sharing this recipe with others :)