New Year, New Food - White Bean Stew with Rosemary, Garlic and Farro

The New Year brings new things to do and try for the upcoming year.  Plans are made, and fresh starts are started.  In December I came across a cookbook that I decided I could not live without, and so I have purchased Cook This Now by Melissa Clark.  Not only have I fallen in love with the recipes in this cookbook, but I have decided like many others, to try and cook every recipe in the cookbook.  I love how it is divided into months.  Each month has a focus on foods which are available at that time of the year.  Not only will this widen my horizons with foods I would not have tried before now, but it is a challenge to see if I can attain the delicious flavors which come together in ways I have not tried.  So in reference to this so far wonderful cookbook, I will not be posting the recipes in this cookbook.  If you like what you see, I encourage you to also get the cookbook.  Happy New Year!  Happy Cooking!

Cook This Now 

White Bean Stew with Rosemary, Garlic and Farro

 

This recipe is a simple stew with tremendous flavors, which you might not think when you read the recipe or even if you taste it while it is cooking.  The key to this is not the stew itself, but the finishing pieces of olive oil, flaky salt, red pepper and parsley.  These finishing ingredients make the stew what it is.

This recipe does take a while to cook, so prepare for it when you have a lot of time at home.  However, it does not require a lot of attention, so you do not have to be in the kitchen the entire time.  Plus, as it is simmering away it send delicious smells of garlic, onion, rosemary and thyme through the kitchen.  I let the stew simmer through the day as I intended to eat it for dinner instead of lunch, though it would have been ready earlier.  The only consequence was that the rosemary and thyme cooked off of their stems, but did not diminish from the flavor.  Also, note make sure if you are going to simmer all day that you will need to remove the onion, celery and garlic before they disappear into a mush that used to resemble what you put in the pot.