White Bean and Asparagus Stew with Wakame
Serves 6 | Prep time: 20 minutes | Total time: 1 hour 30 minutes to 2 hours 45 minutes, plus overnight soaking time
- 1 1/2 cups dry Great Northern beans
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1/2 pound green asparagus, tough ends trimmed, cut into 2-inch pieces
- 2 carrots, sliced in rounds
- 3 garlic cloves, chopped
- 3 cups chicken broth
- 1/2 cup wakame (seaweed), broken into bite-size pieces
- 4 bay leaves
- 3 tablespoons tamari
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 5 drops liquid stevia (optional)
- 1 tablespoon minced fresh parsley
- Freshly ground black pepper
- Rinse the beans, and soak them in 8 cups of water overnight.
- Drain and place the beans in a large pot.
- Add 8 cups of fresh water. Bring the beans to a boil, reduce the heat to a simmer, cover, and cook until the beans are soft (1 to 2 hours).
- Meanwhile, heat the oil in a large skillet over medium-high heat. Sauté the onion and celery until the onions are golden. Add the asparagus, carrots, and garlic, and sauté 2 minutes more.
- When the beans are soft, add the sautéed vegetables, along with the next 7 ingredients (broth through stevia). Bring to a simmer, cover, and cook until the vegetables are tender (15 to 30 minutes). Stir in the parsley and black pepper to taste, and serve.