White Bean Stew

Serves about 6











Ingredients
2 15 oz. cans white beans (Great Northern variety or other) drained and rinsed or about 3 cups cooked if you use dry
1 6 oz. can tomato paste
1 small or medium onion chopped
2 tablespoons lemon juice
1 tablespoon oil
5 cups water
1 tablespoon salt + 1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 to 1 lb. stew meat

Instructions

• Prepare meat by trimming any fat and cutting into about 1 to 1 1/2 cubes. Add the meat to a small pot of boiling water with 1 teaspoon salt. Remove any scum that floats to the top in the beginning. Boil until tender. Depending on your meat, this can take up to an hour or more. See pressure cooker instructions below if you want to speed up process.
  • Meat cooking alternative  - pressure cook meat to tenderize
    • Add meat to Instant Pot or any other pressure cooker 
      
    • Add enough water to cover and a little salt,
      
    • Use manual setting at high pressure for 30 -40 minutes depending on type of meat and how large it is cut.
    • Using natural release is usually recommended for meat, but I use quick release if I am in a rush
•  In a medium sized pot, heat oil and sauté onions until they are soft and translucent.
• Add the tomato paste to pot and stir for about a minute until it softens.
• Add water, beans, 1 tablespoon salt, pepper, and meat.
• Bring to boil, then cover and reduce heat to low. Simmer for about 20 minutes.
• Add lemon and more salt, pepper, and lemon if necessary.
• Serve with rice.

Click here for white rice recipe.

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