Gluten-Free White Bean and Spring Vegetable Stew

Celiac.com 03/10/2022 - In places where the rain and the snow have yet to give way to sunshine and flowers, a heartier fare is required to help us make it to the longer days ahead. This hearty, zesty white bean and vegetable stew is just the dish. A delightful marriage of beans, vegetables, and mushrooms, it's gluten-free, vegan, and offers a pleasing diversion from traditional stews. Best of all, it comes together easily. Enjoy!

Ingredients:

• 8 servings
• 1 lb. dried large white beans (such as lima or gigante), soaked overnight, drained
• 1 onion, trimmed, peeled, halved through core
• 3 ribs celery, trimmed, halved
• 1oz. dried shiitake mushrooms (about 10 large tops)
• 8 sprigs parsley, plus ¾ cup parsley leaves with tender stems
• 1 head of garlic, halved, plus 1 garlic clove, finely grated
• 1 tablespoon plus 1 teaspoon kosher salt, plus more
• ¾ cup plus 3 tablespoon extra-virgin olive oil, plus more for drizzling, divided
• ¾ cup mint leaves
• 1 bunch radishes
• 1 bunch medium-size asparagus (about 1 pound)
• 1 10-oz. bag frozen peas, thawed
• 8 thick slices gluten-free country or sourdough bread
• 1 4" piece fresh horseradish root, peeled
• 1 lemon, cut into 8 wedges

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Directions:
Heat oven to 300° F. 
Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 tablespoon salt, 3 tablespoons oil, and 2 qt. water in a large Dutch oven. 

Bring to a simmer over medium-high heat, cover, and transfer to oven. 

Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. 

*Note: When checking beans for doneness, stir gently and taste at least a few beans to make sure they’re all tender.

Using tongs, pull out aromatic herbs and discard. 

Generously season the beans with salt. Let sit on stovetop, uncovered, until ready to serve.

While beans cook, make your pistou and prepare the vegetables and garnishes. 

Finely chop mint and ¾ cup parsley leaves. 

Transfer to a small bowl. 

Add ¾ cup oil, grated garlic, and 1 teaspoon salt and stir to combine; set pistou aside.

Trim and wash radishes, then slice as thinly as possible into coins. 

Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.

Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. 

Cut off tips, then cut each tip in half lengthwise. 

Slice now-tipless stalks crosswise into thin coins. 

Toss asparagus coins and tips and peas in a medium bowl; set aside.

When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat. Be careful not to stir too much—you want to keep the beans whole!

While the beans simmer, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked, but still bright green and crunchy, about 2 minutes.

Drain reserved radishes. Grate horseradish root on a plate with a Microplane (like with Parmesan cheese). 

Bring Dutch oven full of stew directly to the table. 

Serve with toasted gluten-free bread, pistou, radishes, lemon wedges, and horseradish on the side.