Recipe by Alexandra Zohn

White Bean and Oats Groats Stew

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White Bean and Oats Groats Stew
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

3 Hours, 30 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free

Ingredients

White Bean and Oats Groats Stew

  • 1 pound dried cannellini beans (any white bean works)

  • 1 cup oat groats

  • 3 tablespoons Tuscanini Extra Virgin Olive Oil, plus more for serving

  • 5 garlic cloves, peeled

  • 1 celery stalk

  • 3 shallots, peeled

  • 2 rosemary sprigs

  • 2 thyme sprigs

  • 1 bay leaf

  • 2 and 1/2 teaspoons kosher salt, or more to taste

  • water, as needed

Toppings

  • extra virgin olive oil

  • chili flakes

  • fresh rosemary, chopped

  • fresh thyme, chopped

  • chives, chopped

Directions

1.

Soak beans overnight. Rinse and drain.

2.

Place beans in a slow cooker insert. Add oat groats, olive oil, celery and shallots. Tie rosemary, thyme and bay leaf with kitchen twine and add into the slow cooker. Add salt and cover all with water until it’s covered by two inches.

3.

Cover and cook on medium (for about six to seven hours) or on high for three hours.

4.

Serve in bowls and offer toppings.

Recipe tags

Alexandra Zohn healthy herbs herby oatmeal oats protein savory stew winter
White Bean and Oats Groats Stew

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