I make this dish often and it varies from time to time. This is my current basic version.
1 bag of Small White Navy bean
1 large can of diced San Marzano Tomatoes
4 to 5 cloves of garlic diced or sliced or crushed
1 small head of fresh basil chopped
1 bouillon cube of mushroom add water as needed
2 nice sized carrots scrubbed not peeled
Optional tomato paste or fresh tomatoes
Soak the white beans overnight.
Bring to a boil for about 20 to 30 minutes and leave covered for about an hour, while preparing the other ingredients.
Sauté garlic in enough olive oil to cover the bottom of the pan you’re using: don’t be stingy.
When garlic is browned add carrots to the oil and keep stirring and cooking for about 7 to 10 minutes.
If they get just a bit sautéed that would be good.
Add large grain salt and rough crushed black pepper to taste.
Add a little bit of hot pepper maybe a Turkish Urfa or a little bit of’ chili pepper not a lot—optional.
Add tomatoes continue to sauté and stir.
Allow to reduce a bit.
Adding chopped up basil leaves.
When you add mushroom bouillon dissolved in water, add enough water for it to be a bit soupy
Keep track of the liquid. You may have to keep adding a bit more as it simmers.
Cook down for awhile add beans keep cooking gently over medium low heat stirring, cooking, stirring cooking.
You can also add a half of a can of tomato paste or some chopped up fresh tomatoes. Both are optional.
Serve with polenta, fried pizza dough or other kinds of bread. Salad on the side would be great too.
An older variation: White Beans
1 large chopped onion
4 cloves of garlic, minced
4 shallots, chopped
½ bag baby carrots
2 dried chili peppers
A cup of cherry tomatoes cut in half
Sauté onion, garlic, shallots, and chili pepper in olive oil with salt and pepper until vegetables are translucent. Add carrots and cook for 5 minutes. Add cherry tomatoes and cook for another few minutes.
Bag of small white beans (can use navy or cannelinni’s)
1 small can tomato paste
1 box of chicken broth
herbs – torn – choose one of the following:
basil
sage
thyme
rosemary
bay leaves
Put the rest of the ingredients in the pot, bring to a simmer, turn down heat and cook until done. Take approx 1/3 out and put in food processor and then return to pot. Mix well. Tastes great over polenta.
