White Bean and Oats Groats Stew
Preparation Time: 10 minutes, plus soaking beans overnight
Servings: 6
I was delighted to be able to feed them such a nutritious meal (when you combine a legume –cannellini beans—and a cereal—oats—you get complete protein. And along with fiber, vitamins and minerals, this is a keeper!). Did I mention it’s prepared in the slow cooker? Unbelievable but true!
I serve it with a “toppings buffet.” The children love the freedom to choose and to be part of the process, and the adults can season theirs as boldly as they want.
Ingredients
1 pound dried cannellini beans (any white bean works)
1 cup oat groats
3 tablespoons 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 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
Freshly ground black pepper
Flaky sea salt
Nutritional yeast
Directions
1. Soak bean 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 by2 inches.
3. Cover, and cook on medium (for about 6-7 hours) or on high for 3 hours.
4. Serve in bowls and offer toppings.
Read full article titled "Oats, Thinking out of the Breakfast Bowl" here.
Reader Comments
