Garbanzo Bean Stew

This is a hearty winter bean stew. The nutty garbanzo beans are cooked in tomato juice with herbs and seasonings, and then some cheeses are added to create a creamy sauce.

Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 51/2 hours in a medium slow cooker

11/2 cups dried garbanzo beans

2 teaspoons salt

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

1/2 orange bell pepper, seeds and ribs removed, and finely chopped

2 cups tomato juice

1 (14.5-ounce) can diced tomatoes, undrained

3 tablespoons chopped fresh parsley

1 tablespoon fresh chopped marjoram or 1 teaspoon dried

1 bay leaf

1/2 cup grated whole-milk mozzarella cheese

1/4 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart cold water mixed with salt. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.

2. Heat oil in a medium skillet over medium-high heat. Add onion, garlic, and bell pepper. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.

3. Add drained beans, tomato juice, tomatoes, parsley, marjoram, and bay leaf to the slow cooker, and stir well. Cook on Low for 10 to 12 hours or on High for 5 to 6 hours, or until beans are tender.

4. If cooking on Low, raise the heat to High. Remove and discard bay leaf, stir in mozzarella and Parmesan cheeses, and season to taste with salt and pepper. Cook for 10 to 15 minutes, or until cheeses melt. Serve immediately.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

images Substitute cannellini beans or kidney beans for the garbanzo beans, and cut 2 hours off the cooking time on Low or 1 hour on High.

Marjoram (pronounced MAHR-jur-umm) is a member of the mint family. The flavor from the long, pale-green leaves is similar to that of oregano but sweeter. If you can’t find marjoram, use oregano, but use only half as much as you would marjoram.