I created this White Bean and Asparagus Stew recipe out for the first time on two dinner guests. That was rather brave! They were good friends, and you never know how some people react to beans. Sometimes people get gas unless your take the proper steps.
I had taken all the precautions though, and they loved it! They explained it was very tasty but I had made the mistake of revealing what was for dessert. They didn’t eat extra helpings of stew because they were saving room for carob brownies! Although I made them wait for an hour to have dessert so as not to interfere with the beans digesting.
I hope you enjoy this as much as they did!
1 1/2 cups dry white beans
2 pieces of Wakame (seaweed)
4 bay leaves
1 large onion, chopped finely
1/2 lb. green asparagus, remove woody stems, cut into 2-inch pieces
4 Tbsp almond oil
2 carrots, sliced in rounds
2 pieces celery, chopped
1 – 3 cloves of garlic, chopped
1/4 tsp Liquid dark stevia
1 tsp basil
1 tsp marjoram
2 – 3 Tbsp Tamari
2 – 3 Tbsp Braggs
1 Tbsp minced fresh parsley
freshly ground black pepper
1. Cook beans for 1 – 2 hours (time is dependent on the age of the beans) according to recipe titled “COOKING BEANS”.
2. When beans are soft, add Wakame, bay leaves, Braggs, Tamari, basil, marjoram, and stevia.
3. Sauté onion, celery, and garlic in oil. When golden brown, add to the cooked beans.
4. Then add carrots and asparagus.
5. Simmer for half an hour or till vegetables are tender.
6. Mix in parsley and add black pepper to taste.