– 1 cup dry or 2 cups canned white beans like navy beans or cannellini beans or great northern beans. If you’re using dry beans, soak for a few hours then pressure-cook or cook on the stovetop, covered with water, for an hour or as long as it takes to tenderize them.
– 1 tsp olive oil
– 1 large onion finely minced
– 1 large carrot finely chopped
– 2 sticks of celery finely chopped
– 6 cloves of garlic minced
– 1 tsp red pepper flakes
– 8 ounces of cremini or button mushrooms sliced or quartered
– 8-10 sun dried tomatoes (try to make sure you buy ones that are not oil-packed but are still quite juicy and tender. The dry hard ones can be a little bitter)
– 1 tsp dry rosemary
– Juice of 1/2 lemon
– 1 tbsp oregano if using dry reduce to 1 tsp
– Salt and ground black pepper to taste
– 2-4 tbsp parsley finely chopped
– Place the sundried tomatoes in a blender with the rosemary and oregano. Blend with 1/4 cup of water into a coarse paste.
– Heat the olive oil and add the onions, celery and carrots. Season with salt and ground black pepper.
– Saute, stirring frequently, until the vegetables are softened but not turning color, about five minutes.
– Add the red pepper flakes and garlic and stir-fry for a minute.
– Add the mushrooms and saute about three to four minutes or until the mushrooms soften slightly.
– Add the cooked beans and the sundried tomato-herb paste. Stir well to mix. Add water or vegetable stock to thin out the stew if it’s too thick.
– Bring the stew to a boil and let it simmer for about 10 minutes so all the flavours merge together.
– Stir in the lemon juice and parsley and turn off the heat. Serve hot with some crusty bread or couscous.