Moon Bean Stew
8 servings
60 minutes
Lunar bean stew is a refined dish of European cuisine rooted in peasant traditions. It combines the tender, buttery texture of beans with aromatic vegetables like fennel, celery, and Tuscan kale. The parsley and garlic sauce adds fresh, zesty notes while panko breadcrumbs provide a delicious crispy crust. The finished dish is thick and rich, perfect for a cozy family dinner. It can be served as a standalone vegetarian dish or complemented with fresh bread to enjoy the depth of flavor. Slow simmering and baking allow the ingredients to reveal their best qualities, creating a harmonious balance of softness and vibrant flavors. The stew becomes even tastier after cooling slightly, making it ideal for slow enjoyment among loved ones.
1
Place the beans in a large heavy pot and add water to cover them by 2½ cm. Bring to a boil. Reduce heat, cover, and simmer, occasionally skimming off foam, until beans are tender, about 1 hour. Season with salt and add ½ cup of oil.
- Beans: 450 g
- Salt: 1 teaspoon
- Olive oil: 1.3 glass
2
Blend parsley, 1 clove of garlic with ½ cup of oil until smooth. Cover the sauce and set aside. Heat 2 tbsp of oil in a large skillet over medium heat. Add onion, fennel, celery root, bay leaf, 1 clove of garlic, and 1 tsp of salt to the skillet; cover and sauté occasionally until vegetables are soft for about 15-20 minutes. Do not allow browning. Remove the bay leaf and transfer the vegetables to the cooked beans.
- Parsley: 55 g
- Finely chopped garlic: 2 cloves
- Olive oil: 1.3 glass
- Onion: 1 head
- Fennel: 0.5 head
- Celery root: 0.3 piece
- Bay leaf: 2 pieces
- Finely chopped garlic: 2 cloves
- Salt: 1 teaspoon
3
Preheat the oven to 200˚C. Carefully blend 3 cups of the bean mixture until smooth; mix with the beans. Add kale, and season with salt. Pour the mixture onto a baking sheet and bake for 30-35 minutes until thickened, bubbly, and golden brown on top. Let it sit for 30 minutes before serving. (The stew will thicken as it cools slightly.)
- Beans: 450 g
- Tuscan kale: 450 g
- Salt: 1 teaspoon
4
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Stirring frequently, fry the panko until golden brown for about 3 minutes. Transfer to paper towels to absorb excess oil; season with salt.
- Olive oil: 1.3 glass
- Panko bread crumbs: 100 g
- Salt: 1 teaspoon
5
Serve the stew sprinkled with parsley and panko.
- Parsley: 55 g
- Panko bread crumbs: 100 g