This week I had a request from my husband to make an old favorite that we haven’t had for a while. This stew is different from anything else I make because it uses a whole head of garlic.

Now, if you’ve tasted my baba ganoush, you know I can tolerate some garlic. But even I couldn’t stand 15-20 cloves, except for one thing–they’re not chopped. Cooking them whole mellows them out much like roasting does, so when you bite into one, you still get the garlic taste but in a milder, creamier version.

One of the best things about this recipe is that there’s nothing “weird” in it–meaning, you probably have all the ingredients in your pantry, and if not, you can easily find them in any grocery store. Give it a try and I promise you will be amazed at how delicious a whole head of garlic tastes!

Print 5 from 8 votes Add to Recipe BoxGo to Recipe Box White Bean and Garlic Stew Cooking garlic whole gives it a delicious, mellow flavor. Try it! Prep Time 15 minutes Cook Time 1 hour 15 minutes Total Time 1 hour 30 minutes Servings 6 Author Susan Voisin Ingredients 2 15-ounce cans cannellini or great northern beans (about 3 cups), rinsed and drained 2 15-ounce cans cannellini or great northern beans (about 3 cups), rinsed and drained

1 head garlic (the whole bulb–15-20 cloves) 1 head garlic (the whole bulb–15-20 cloves)

2 tablespoons water 2 tablespoons water

3-4 carrots peeled and chopped 3-4 carrots peeled and chopped

2 medium yellow onions chopped 2 medium yellow onions chopped

1 14-ounce can diced tomatoes 1 14-ounce can diced tomatoes

2 bay leaves 2 bay leaves

1 cup water 1 cup water

1 teaspoon salt or to taste 1 teaspoon salt or to taste

1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper

1/2 cup fresh parsley 1/2 cup fresh parsley

1 tablespoon lemon juice 1 tablespoon lemon juice Instructions Break the garlic bulb into cloves and peel off the skin. If you’d like, chop one of the cloves, but leave the others whole. If some of the cloves are very large, you may cut them in half lengthwise.

Heat a large, non-stick soup pot. Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes, adding a tablespoon of water if it begins to stick. Add the garlic and carrots and sauté for 1 more minute.

Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick.

Stir in the salt and pepper. If you’re serving the stew right away, add all the parsley and the lemon juice. If you’re serving it later or at room temperature, add the parsley and lemon juice right before serving.

Serve over brown rice. Nutrition Facts White Bean and Garlic Stew Amount Per Serving (1 serving) Calories 246 Calories from Fat 9 % Daily Value* Fat 1g 2% Sodium 385mg 17% Carbohydrates 47g 16% Fiber 15g 63% Protein 15g 30% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk











