Sour and spicy bean stew

Better late than never: It follows the promised recipe of a vegan version (but actually completely different) famous bean stew by goddess Alison Roman.

  • 1 can of white beans (save the water)
  • 1 can of black beans or chickpeas or kidney beans (as you desire, save the water)
  • 1 cup of vegetable broth
  • 1 cup of white wine
  • 1/2 cauliflower broken into florets
  • 1/4 radicchio chopped
  • zest + juice of 1 lemon
  • 3 gloves of garlic, chopped
  • 1 tbsp of tomato paste
  • 1/2 medium heat red chili
  • 1 stalk of fresh rosemary
  • fresh parsley or chives to garnish
  • black pepper, salt to taste
  1. add chopped onion and chili to a medium large pot and sauté for about 5 min on medium heat (add some water or broth to prevent sticking)
  2. add garlic, rosemary, a pinch of black pepper and tomato paste, stir well, sauté for another 2-3 min
  3. deglaze with white wine and reduce
  4. add the beans with their juices, the cauliflower florets and some more broth to the pot
  5. bring it to a boil, reduce heat and simmer for about 20 min or until the cauliflower has softened
  6. turn the heat down and add lemon juice, grated lemon zest and the fresh radicchio, stir well
  7. taste with pepper and salt
  8. garnish with parsley or chives and some more lemon zest and raw radicchio if desired

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