Spicy Zucchini and Bean Stew
Serves 4
Ingredients
- 2 Tbsp olive oil
- 4 cloves of garlic thinly sliced
- 3-4 anchovies
- 2 Tbsp tomato paste
- 1-2 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
Instructions
- 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!
Video
Notes
*You can do any type of egg you’d like! Poached or fried would also be yum!
Tried this recipe?Let us know how it was!
You mentioned in the YouTube video of this recipe that the original used potatoes instead of beans. Would you just add potatoes into the mixture to boil/stew or would you do some sautéing beforehand. Thanks!
superb flavors! Can already tell I’ll be making this many times 🙂
This has a wonderful flavor, and the base sauce can be used lots of different ways. I will definitely be making this again.
I ate this with burrata and it was gooood