White Bean and Spring Veg Stew

This was so good to make!! Also super filling. Original recipe here which was done in a dutch oven but I don’t have one so I adapted it

Ingredients:

• 1 lb. dried large white beans (such as lima or gigante), soaked overnight, drained (I used 2 cans white beans)
• 1 onion, trimmed, peeled, halved through core
• 3 ribs celery, trimmed, halved
• 1 oz. dried shiitake mushrooms (about 10 large caps)
• 8 sprigs parsley, plus ¾ cup parsley leaves with tender stems
• 1 head of garlic, halved, plus 1 garlic clove, finely grated
• 1 Tbsp. plus 1 tsp. kosher salt, plus more
• ¾ cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling, divided
• ¾ cup mint leaves
• 1 bunch radishes
• 1 bunch medium-size asparagus (about 1 lb.)
• 1 10-oz. bag frozen peas, thawed
• 1 4″ piece fresh horseradish root, peeled
• 1 lemon, cut into 8 wedges to serve

Steps:

• Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large pan. Bring to a simmer over medium-high heat, cover, and turn to low heat. 
• Cook  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. (or if using canned beans about 30mins
• Using tongs, fish out aromatics and discard. Season with salt. 
• While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
• Trim and wash radishes, then slice as thinly as possible into coins, transfer to a small bowl, cover with cold water, and chill until ready to use.
• Wash asparagus and trim woody stems. 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, taking care not to stir too much—you don’t want to bust up those beans!
• When beans are simmering, 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. Place horseradish root on a plate with a Microplane. Serve with toast, pistou, radishes, lemon wedges, and horseradish alongside.

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