White Bean Stew with Feta & Dill Biscuit

White Bean Stew with Feta & Dill Biscuits


​

Prep Time: 30 Min
Cook Time: 50 - 55 Min

Yields: 6 + Servings

WHAT YOU NEED

                 BISCUITS

• 1 3/4 C AP Flour
• 5 Tbsp. Cold Unsalted Butter
• 1 C 2% Milk (Any milk / plant based milk should do outside of fat free.)
• 1 Tsp. Baking Powder
• 1/4 Tsp. Baking Soda
• 1/2 Tsp. Sea Salt
• 1/4 C Feta Cheese, crumbled
• 2 Tbsp. Fresh Dill, chopped
• TOPPING - 1 Tbsp. Unsalted Butter, 1 clove Garlic, crushed, fresh dill

                     STEW

• 1/4 C Unsalted Butter
• 1 Tbsp. EVOO
• 1 Yellow Onion, diced
• 1 Bunch Green Onions, sliced & separated light & dark
• 2 stalks Celery, diced
• 1 Carrot, peeled & chopped
• 4 cloves Garlic, crushed & minced
• 2 Russet Potatoes, peeled & cut in to cubes
• 540ml can White Beans, drained & rinsed
• 2 Heaping Tbsp. AP Flour
• 3/4 C White Wine
• 2 C PC Brand Plant-Based Chicken Broth
• 1 Hard Cheese Rind (Grana, Romano etc.)
• 1 Tsp. Dried Thyme
• 1 Tsp. Onion Powder
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Vegeta Seasoning
• 1/4 C Whipping Cream
• Sea Salt
• Fresh Dill & Parsley - Garnish

DIRECTIONS

• Begin melting the butter with the EVOO, pepper flakes, and dried thyme in a large skillet set to medium heat. Once melted, add the onion, celery, carrot, light portions of green onions, and a good pinch of salt & pepper. Stir and cook 5 minutes. Add the potatoes and season once again with salt & pep. Reduce heat slightly, cover, and cook for 5 minutes. Remove cover and stir in zucchini & garlic. Continue cooking another 3 - 4 minutes.
• Add the white beans and let them come to temperature before stirring in the flour. Continue to stir until all of the flour has been absorbed. Pour in the white wine and give everything a good stir including the bottom of the skillet. Let the wine cook for a couple of minutes until nice and reduced. Add the plant-based chicken broth and let the stew come to a boil. Once boiled, stir in the vegeta, onion powder, and your hard cheese rind. Reduce heat to medium low, cover, and simmer for 12 minutes.
• In the meantime, Whisk together the flour, salt, baking powder, and baking soda in a medium sized mixing bowl. Grate the cold butter in to the bowl and begin working it together. Pour in the milk and stir until a wert dough is formed. Stir in the feta and fresh dill. Dough should be sticky, don't worry. This biscuit recipe is honestly so simple and easy.
• Preheat oven to 425 F
• Stir most of the dark portions of the green onions in to the stew and pluck out the cheese rind. Transfer the stew to a greased, large, rectangular baking dish (at least 9" x 13"). Drop 2 Tbsp. sized biscuits in rows of 4 until you have 12 equally spaced apart biscuits. 

• Bake at 425 F for 10 minutes. 
• Melt the butter for the biscuit topping in the microwave with the smashed clove of garlic and some fresh dill. Remove the stew from the oven and brush each biscuit with the butter. Sprinkle them with sea salt and return the stew to to the oven. Continue baking 8 - 10 minutes until biscuits are golden brown on top.
• Remove and set on to a wire cooling rack for 10ish minutes.
• Serve each bowl with a biscuit or two and garnish each serving with reserved green onions and some fresh dill. ENJOY!

HAPPY VEG