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White Bean and Oats Groats Stew
Posted By :
December 23, 2012
Difficulty Level: Easy
Preparation Time: 10 minutes, plus soaking beans overnight
Cooking Time: up to 7 hours (unsupervised)
This recipe is my family’s newest favorite dish! Since they are my captive Guinea pigs, they tend to be suspicious when I serve them a new food. I stare at them in suspense until I get their verdict. This one was a pleaser with the highest of praises: empty bowls!
I was delighted to be able to feed them such a nutritious meal (when you combine a legume –cannellini beans—and a cereal—oats—you get complete protein. And along with fiber, vitamins and minerals, this is a keeper!). Did I mention it’s prepared in the slow cooker? Unbelievable but true!
I serve it with a “toppings buffet.” The children love the freedom to choose and to be part of the process, and the adults can season theirs as boldly as they want.
1 pound dried cannellini beans (any white bean works)
1 cup oat groats
3 tablespoons extra virgin olive oil, plus more for serving
5 garlic cloves, peeled
1 celery stalk
3 shallots, peeled
2 rosemary sprigs
2 thyme sprigs
1 bay leaf
2 1/2 teaspoons kosher salt, or more to taste
Water, as needed
Extra virgin olive oil
Fresh rosemary, chopped
Fresh thyme, chopped
Freshly ground black pepper
Flaky sea salt
1. Soak bean overnight. Rinse and drain.
2. Place beans in a slow cooker insert. Add oat groats, olive oil, celery and shallots. Tie rosemary, thyme and bay leaf with kitchen twine and add into the slow cooker. Add salt and cover all with water until it’s covered by2 inches.
3. Cover, and cook on medium (for about 6-7 hours) or on high for 3 hours.
4. Serve in bowls and offer toppings.
Read full article titled "Oats, Thinking out of the Breakfast Bowl" here.