Beans: White Beans Celery
by Lishka DeVoss

YIELD 2 main course, 4 starter

INGREDIENTS

INDIVIDUALLY (ready to use):
one can white beans, drained and rinsed
Salt to taste
1/4 cup extra virgin olive oil
3 to 4 cups chopped celery, including the leaves
4 large garlic cloves, minced
1 tsp dried parsley
splash of lemon juice

BOWL (stirred together):
2 tbsp tomato paste
1.5 cups vegetable stock

PREPARATION

1. Preheat the oven to 350°F.

2. Heat oil over medium heat in oven-proof skillet, then add celery and a generous pinch of salt. Cook, stirring often, until it just begins to soften, about 3 minutes.

3. Add garlic. Stir a minute, until the garlic is fragrant, then remove from the heat.

4. Add beans and parsley; toss. Add BOWL; toss again.

5. Cover skillet (use foil or oven-proof lid) and place in the oven. Bake about one hour.

6. Uncover, add a splash of lemon juice and stir; salt and pepper to taste.

NOTE Can be served hot, warm or room temperature. Parmesan toast is excellent with this dish.

Updated 2020-04-04

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