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Fierce Foodie: Hearty Autumn Bean Stew Just For You

Autumn in Pittsburgh brings gray, rainy days.  On go the sweaters and out come the rakes.  Nothing is better than the smell of something yummy simmering on the stove.   Easy to make and modify (for instance, throwing in some chopped kale would be a great idea), this stew is excellent over mashed potatoes or egg noodles.  Leftovers taste even better the next day, if you can keep yourself from finishing it all in one go, that is.  Delicious enjoyed with a cup of cider.

Hearty Autumn Bean Stew

4 servings


1 tbsp oil

1 onion, chopped

2 cloves garlic, minced

1 tsp basil

1 tsp cumin

½ tsp cinnamon

1 can diced tomatoes

½ pound ground pork or beef or loose sausage

1 can of cannellini beans

1 tbsp grated Parmesan cheese

Heat up the oil in a nice, deep pan or a Dutch oven.  Sauté onion over medium heat until translucent, then add garlic and spices.  Cook for about two more minutes, and then add diced tomatoes with juice, as well as another ½ cup of water.  Continue to cook.  In a separate pan, brown meat, pour off excess fat.  Add the cooked meat to the tomato mixture, along with drained and rinsed cannellini beans and 1 cup of water.  Simmer for 20 minutes.  Salt and pepper to taste.  Before serving, add grated Parmesan, and serve with more.  This stew goes well over mashed potatoes on a cold, fall night.

featured image credit: Luke Stearns