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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spicy Zucchini And Bean Stew

1.0

2 Tbsp olive oil

4 cloves of garlic (thinly sliced)

4 anchovies

2 Tbsp tomato paste

2 tsp chopped calabrian chilis (depending how spicy you’d like it)

1 (14oz) can crushed tomatoes

1 (15oz) can butter beans or cannellini beans, drained and rinsed

½ cup chicken stock (or vegetable stock)

2 tsp sugar

1 medium zucchini (sliced)

Kosher salt and pepper (to taste)

Soft boiled eggs (for serving *)

Torn fresh basil leaves (for serving)

Torn fresh parsley leaves (for serving)

Freshly grated pecorino romano (for serving)

EVOO (for serving)

Sourdough toast (for serving)

In a large skillet over medium heat, add oil and sliced garlic.
Cook, stirring constantly, until just starting to brown, about 1 minute.
Add in anchovies, tomato paste and calabrian chilies, and cook until the anchovies have melted and the tomato paste is slightly browned.
Add crushed tomatoes, beans, stock and sugar. Season with salt and pepper to taste. Stir to combine, and simmer over very low heat for 15-20 minutes.
Add in zucchini, cover the pan, and cook until zucchini is just tender, about 5-7 minutes. Try not to overcook the zucchini!
Season with more salt and pepper, if needed.
Serve stew topped with an egg, torn basil and parsley, lots of grated pecorino, a drizzle of EVOO, and toast on the side. DELISH!

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥘Stew

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 101 weeks ago

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