Tuscan Bean Stew Jamie Oliver Recipes

RIBOLLITA (TUSCAN BEAN SOUP)

Steps:

• Make the Lemon Garlic Rosemary Oil - place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)
• In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
• Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.
• Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
• Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
• Stir in fresh Italian Parsley. Adjust salt if necessary.
• Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

HEARTY TUSCAN BEAN STEW

Steps:

• Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
• Add the kale and cook until wilted, 3-4 minutes.
• Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
• Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.

STRACOTTO

Steps:

• Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto - it cooks low and slow so there's no need to be too precise. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 to 30 minutes, or until starting to caramelize, stirring the veg and turning the meat occasionally.
• Turn the heat up to high, pour in the wine, stir in the tomato purée, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet greaseproof paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection.
• Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce (reduce on the hob, if needed) with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Double win.

JOOLS' WHOLESOME VEG & BEAN SOUP

Steps:

• Start by prepping the base of your soup: trim and very finely slice the celery, peel and roughly chop the carrots and trim, wash and roughly chop the leeks. Peel and very finely slice the garlic, then pick and finely chop the rosemary. Finely slice the bacon.
• Drizzle 1 tablespoon of oil into a large pan on a medium heat, then add the rosemary and bacon. Fry for a few minutes, or until the bacon is just turning golden, then add the chopped celery, carrots, leeks and garlic. Cook gently for around 15 minutes, or until soft, stirring regularly.
• Add the beans (there's no need to drain them) and stock. Bring to the boil, then reduce to a simmer for 30 minutes - add a little more stock or water if you think it needs it.
• Finally, add the spinach or kale and the peas and cook for a further 3 minutes, or until the greens are cooked but still a vibrant green. Have a taste and season with sea salt and black pepper, if needed, then tuck in.

JAMIE'S TUSCAN-STYLE ROAST PORK LOIN & BEANS

Steps:

• Preheat the oven to full whack (240°C/475°F/gas 9).
• To make the marinade, pick the marjoram leaves into a pestle and mortar, bash to a rough paste with a pinch of sea salt, then muddle in 4 tablespoons of olive oil and 1 tablespoon of red wine vinegar.
• Slice the green tops off the leeks (keep for soups or stock), then cut the white parts in half lengthways. Wash them, then chop into 3cm pieces and transfer to a shallow, snug-fitting casserole pan with the whole bulb of garlic.
• Score lines in a criss-cross pattern in the pork fat at ½cm intervals across the entire length of the loin (make sure you don't cut through to the meat). Then rub the loin with half of the marinade and place on top of the leeks. Using a small sharp knife, stab the pork skin all over, rub with a tablespoon of olive oil, sprinkle with a pinch of salt and place on a large baking tray.
• Reduce the oven temp to 200°C/400°F/gas 6, place the crackling on the top shelf and the pork on the shelf beneath, then roast for 1 hour.
• Meanwhile, prep the greens. Tear the cavolo nero leaves, discarding the stalks, and finely slice the Savoy cabbage, discarding any tough stalky bits as you go, then finely slice the chard, stalks and all. Cook the cabbage, cavolo nero and toughest chard leaves in a pan of boiling water over a medium heat for 3 minutes, then add the tenderest chard leaves and simmer for 1 more minute.
• Tip the spinach into a colander, then drain the greens directly over it to wilt. Lay all the greens on a clean work surface to cool, then wrap in a clean tea towel and squeeze out all the excess liquid. Transfer to a board and chop everything finely. Reheat in a pan when ready to serve and dress with salt, pepper and a tablespoon of extra virgin olive oil and red wine vinegar.
• Remove the pork loin and crackling from the oven and transfer to a board to rest for 30 minutes. Squeeze the roasted garlic cloves from their skins into the pan - discarding the skins as you go - then tip in the beans and chickpeas, juice and all. Place on a medium heat on the hob and gently simmer for 5 minutes, until heated through. Stir through the crème fraîche, season to taste and pour in any resting juices from the pork.
• To serve, spoon the beans onto serving plates and scatter over the cooked greens. Top each plate with two slices of pork, pour over the remaining Salmoriglio sauce and break over the crackling. Serve with a glass of chilled Valpolicella.

GRILLED BUTTERFLIED MONKFISH WITH A SWEET RUNNER BEAN STEW

Steps:

• I absolutely love to cook runner beans this way. They take on fantastic flavor and go so well, when eaten hot, with roasted fish or white meat. They're also really good served cold as an antipasto. Please give them a try. To finish off this dish I'm going to use a great flavor enhancer called gremolata. The classic combination is garlic, lemon zest and at-leaf parsley, all chopped together really finely. It can be sprinkled over stews, broths, soups or pasta dishes at the last minute. It really brings a dish to life. You get the fragrance and sharpness of the lemon and the hum of the garlic.
• Feed the runner beans through a bean cutter. If you don't have one, just run your peeler down each side of the bean to get rid of the stringy bits and then cut them into 1/2-inch pieces at an angle.
• Your runner bean stew can be cooked in advance or started just before you cook the fish. Heat a large saucepan, big enough to hold all the ingredients, and add 2 tablespoons of olive oil plus the oil from the jar of anchovies. Chop 4 of the garlic cloves and fry them gently with the anchovies and dried chili until it all goes soft and the anchovies break down into a mush. Pour in the crushed tomatoes or tomato sauce and add the beans and the rosemary sprigs. Season and bring to the boil. Place a lid on the pan and simmer gently for 12 to 15 minutes, or until the beans are nicely cooked. If the sauce gets a little dry, add a splash of water and give the beans a stir.
• Lay the monkfish pieces on a chopping board and slice them horizontally almost in half, so they open out like a book. Try to get them so you have an even thickness on both sides. Score the fish lightly and set aside.
• To make the gremolata, finely chop the remaining clove of garlic with a pinch of salt. Next, finely chop the parsley and the lemon zest. Mix these with the garlic, give it all 1 last chop and put aside to sprinkle over at the end.
• Heat a very large griddle pan or frying pan (or use 2 smaller ones). Season the fish well with salt and pepper and rub lightly with olive oil. Cook the fish for 2 minutes each side or until just cooked through (don't overcook).
• Take the beans off the heat, taste and season them once again, if necessary. Remove the rosemary sprigs and add the lemon juice. Place a pile of beans on each plate and top with a piece of fish. Sprinkle over the basil leaves and gremolata. Or you could serve the whole lot on a big platter in the middle of the table - family service style!
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

TUSCAN BEAN STEW (HEARTY + EASY)

Steps:

• Instructions In a large oven to table pan heat some olive oil for a minute on medium heat. Add the fennel seeds and fry for 2 minutes. Add the leek, celery, carrots, onion and garlic and lower the heat and sauté for 5 minutes. Stir in a tablespoon of flour and turn the heat up for 1 minute to brown. Pour in the stock enriched with the yeast extract and the tomato puree. Turn the heat down low and simmer the broth for 6 minutes. Add the herbs, reserving a little to garnish. Add the orzo pasta and the washed beans and gently simmer, stirring occasionally for 12 minutes until the pasta is cooked. Garnish with the leftover herbs and (optionally) chopped black olives and sun-dried tomatoes.

HEARTY TUSCAN BEAN STEW

Steps:

• 1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. 2. 2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour. 3. 3. Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer. 4. 4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil. RECIPE TESTING SIMMER DOWN The bubbling action of stew simmered on the stovetop caused our beans to fall apart. Cooking the beans at a near-simmer in a covered pot in a 250-degree oven kept them intact

JAMIE OLIVER'S RIBOLLITA

Steps:

• Add your fresh or dried and soaked beans to a pan of water with the bay leaf, tomato and potato - this will help to flavour the beans and soften their skins. Cook until tender - taste one to check they're nice and soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato. Finely chop your onions, carrots, celery and garlic. Heat a saucepan with a splash of olive oil and add the vegetables to the pan with the ground fennel seeds and chilli. Sweat very slowly on a low heat with the lid just ajar for around 15 to 20 minutes until soft, but not brown. Add the tomatoes and bring to a gentle simmer for a few minutes. Add the cooked and drained beans with a little of the water they were cooked in, and bring back to the boil. Stir in the sliced cavolo (it will look like loads, but don't worry as it will cook down), then moisten the bread with a little of the cooking water and stir it in too. The soup should be thick but not dry, so add a little more cooking water if you need to loosen it. Continue cooking for about 30 minutes - you want to achieve a silky, thick soup. Season the ribollita with salt and pepper and stir in 4 good glugs of good-quality Tuscan extra virgin olive oil before serving to give it a glossy velvety texture. Serve on a cold winter's day with lots and lots of Chianti!

TUSCAN BEAN STEW

Steps:

• Heat 2 tbsp oil in a large pan then add the garlic, carrots, celery and leeks and cook until softened. Add the stock, tomato purée and barley. Bring to a simmer then cook for 15-20 minutes until barley is just tender. Add the beans and greens and simmer for 5 more minutes. Serve with crusty bread.