Tuesday, September 14, 2010

Creamy White Bean Stew

This tastes a lot like Alfredo with it's creamy garlicky sauce. If your beans are really soft don't add them with the potatoes or they will fall apart. Instead add them at the end with the cream cheese

2 cans white or garbanzo beans
1 Tbsp fat (butter, olive oil, or bacon grease)
1/2 tsp salt
1/4 tsp. black peppers
1/2 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Marjoram
1/2 tsp. Basil
1/2 tsp. Oregano
4 cloves garlic minced
1 (8 oz.) pkg. cream cheese cut into cubes
2 c. water
2 chicken bouillon cubes (real or imitation are great)
3 large potatoes peeled and cut into 3/4 in cubes
3 or 4 carrots peeled sliced into coins
1 c. peas (optional)
3 Tbsp flour

Combine the salt, black pepper, rosemary, thyme, marjoram, basil, and oregano. Heat fat in a skillet. Add the garlic and cook until fragrant. Add the water, bouillon cubes, potatoes, carrots, peas, and beans. Simmer over medium heat until the potatoes and carrots are tender enough to eat.

When cooked turn the heat to low and add the cream cheese in cubes. Stir until combined. Combine the flour and water to form a thin paste. Stir into the sauce after the cream cheese is thoroughly combined, whisk and cooked until thickened

Serve topped with a dusting of Parmesan cheese.

This is also tasty if you want to add some chicken in place of part of the beans. You can check out how to use fresh chicken, or just throw some cooked and shredded (read leftover) in after you cook the vegetables.

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