Bean and Eggplant Stew

(2 votes)

1 cup great northern beans, dried
2 tablespoons olive oil
3 bay leaves
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 large spanish onion, sliced
3 garlic cloves, minced
1 medium eggplant, diced
1-1/2 cups cooking liquid from beans
20 sun-dried tomato halves, minced
1 tablespoon wine vinegar

1. Cook beans in 3 1/2 cups of water for 1 1/2 to 2 hours on the stovetop or 10 to 15 minutes in a pressure cooker.

2. Reserve cooking liquid.

3. Heat oil in a large soup kettle over medium heat.

4. Sauté bay leaves, basil, oregano and onion until onion is soft and translucent.

5. Add garlic and eggplant and sauté for 5 minutes.

6. Add remaining ingredients.

7. Cover and simmer, stirring occasionally, until eggplant is tender.


Love it! Will cook it again and again.
Dutchy, Melbourne Australia

great northern bean is a white bean. you can find it at most grocery stores among the other beans :)
Kris, Location not stated.

Just wondered what a 'great northern bean' is....
Ali, London

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