Tonight I'm off to the vacation house for the long weekend! There is bound to be traffic leaving the city, so I've already got the groceries to make a quick and delicious meal upon arrival. The house will be extremely cold, making a warm and filling stew a must. The canned ingredients — beans, tomatoes, and chicken broth — make this one pot meal come together in less than a half an hour. The recipe is easily adaptable so if you dislike ham feel free to substitute cooked chicken or turkey. To make this simple, yet satisfying stew for dinner tonight read more.



White-Bean Stew
From Gourmet magazine

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-oz) bag baby romaine or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette

  1. Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
  2. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil.
  3. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
  4. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
  5. Serve stew with toasts.

Serves 4.