creamy and bright :)

  • 1 lb. dried large white beans (such as lima or gigante)
  • 6 cups unsalted bone broth (if using Instant Pot)
  • 1 onion, trimmed, peeled, halved through core
  • 3 ribs celery, trimmed and halved
  • 10 large dried shiitake mushrooms
  • 8 sprigs parsley
  • 1 head of garlic, halved, plus 1 garlic clove, finely grated
  • 1 Tbsp. Black Truffle Sea Salt
  • 2 Tbsp. Serbian Blend
  • 3 Tbsp. Thirteenth Wonder
  • ¾ cup extra-virgin olive oil
  • ¾ cup mint leaves
  • 1 bunch radishes
  • 1 bunch medium-size asparagus (about 1 lb.)
  • 1 10 oz. bag frozen peas, thawed
  • 8 thick slices country or sourdough bread
  • 1 lemon, cut into 8 wedges
  1. Add dry beans, bone broth, Thirteenth Wonder, onion, celery, mushrooms, parsley sprigs, a drizzle of olive oil and halved head of garlic to your Instant Pot. Cover, twist to lock the lid and seal the pressure release valve. Press the Beans/Chili button or set to 25-30 minutes, depending on how firm you like your bean texture. When the timer beeps, allow the pressure to naturally release for at least 20 minutes, then turn the valve to vent. If you don’t have an instant pot, simply rinse and soak your beans overnight in at least 4 times their volume of water. Then put them in a pot with just enough cold water to cover them. Add your Thirteenth Wonder, onion, celery, mushrooms, parsley sprigs, a drizzle of olive oil, and halved head of garlic and a drizzle of olive oil, then cover and simmer them gently for 20-30 minutes.
  2. Using tongs, fish out the vegetables and discard (you can opt to leave them). Season with extra Thirteenth Wonder if needed. Let sit on the stovetop, uncovered, until ready to serve.
  3. While beans are cooking, prep the pistou and the vegetables and garnishes. Finely chop mint and ¾ cup parsley leaves. Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 2 Tbsp. Serbian Spice and stir to combine; set pistou aside.
  4. Trim and wash radishes, then slice as thinly as possible into coins. Transfer radishes to a small bowl, cover with cold water and chill until ready to use.
  5. Wash asparagus and trim stems. Cut off tips, then slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.
  6. When you’re almost ready to serve the stew, Transfer beans from Instant Pot or just return beans to a gentle simmer over medium heat, taking care not to stir too much!
  7. Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Fry bread slices until golden brown on both sides, about 2 minutes per side. Lightly season with Black Truffle Sea Salt and transfer to a plate.
  8. When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy. It should only take about 2 minutes.
  9. Drain reserved radishes. Bring pot full of stew directly to the table and serve with fried bread, pistou, radishes, and lemon wedges alongside.

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