Heirloom Potato & Bean Stew

  • 4 oz Beans Tongue of Fire
  • 4 oz Beans Calypso
  • 4 oz Beans French
  • 4 oz Beans Black Cocoa
  • 1 pc Celeriac washed, peeled and cut in dices
  • 2 pc Carrots washed, peeled and cut in dices
  • 1 lbs Potatoes washed and cut in dices
  • 2 pc Shallots peeled, quartered and cut in slices
  • 1 pc Garlic peeled, and cut in fine dices (or use garlic press)
  • 2 tbsp Butter
  • 8 cups Water
  • 2 pc Bay leaf (small)
  • 1 tbsp Basil cut very fine
  • 4 tbsp Parsley cut very fine
  • 2 tbsp Salt
  • 1/4 turns Pepper
  • 4 pc Hot Italian Sausages Cut in 1/4 inch slices (optional ingredient)

Preheat oven to 350°

Make sure potatoes, celeriac and carrots are cut in the same size dice

Over medium heat melt butter in pot and add shallots and garlic

Sautee for about 1 minute, while consistently stirring until shallots are translucent

Add potatoes, celeriac and carrots and saute for 1 more minute

Add beans, water, salt and pepper, bring to boil and add the bay leafs

Cover with a lid and place in the oven for 1 to 1-1/2 hour

Take out of oven and stir in the parsley and basil

  • Carrots and Celeriac - any other root vegetable such as, parley roots, parsnips, leeks, etc
  • Potatoes - jerusalem artichokes, sweet potatoes
  • Butter - olive oil, canola oil, soy bean oil
  • Basil and Parsley - any other herbs based on protein served or your personal preference
  • Beans - lentils and split peas (cooking time is reduced to 1/2 hour)

  • It is really important to season with salt and pepper before the beans are cooked in the oven
  • Instead of using just water and salt you can use a chicken or beef bouillon cube and diluted in warm water
  • This is a great dish to prepare the day before and reheat; it will taste even better
  • To peel the celeriac cut both ends of the celeriac and place one side on cutting board to increase stability, with a knife cut from the top to bottom along the shape of the celeriac so the white of the root appears
  • This dish can be prepared with any type of meat or poultry but the easiest are chicken thighs or ham because you can add
  • them with the vegetables so they are perfectly cooked when the beans are ready