Taro And Kidney Bean Stew

• 1/2 pound kidney or mottled beans, soaked overnight
• 1 bay leaf, cracked
• 1/2 cup extra virgin Greek olive oil
• 2 large red onions
• 2 garlic cloves, minced
• 1 large taro root, peeled (use a chef's knife to remove the tough skin) and cut into 1/2-inch thick half moons. Cut it down the middle lengthwise then slice.
• 1/2 cup chopped canned tomatoes or 1 tablespoon of good quality, preferably sun-dried, tomato paste
• 1/2 cup chopped fresh flat-leaf parsley
• Salt and pepper
• Lemon juice, verjuice, or a little red wine vinegar to taste

1. Drain the beans and place in a large pot with enough water to cover by two inches. Bring to a boil, skim any foam off the top, add the bay leaf, lower the heat and continue cooking for about 35 minutes.
2. While the beans are cooking, heat 4 tablespoons of olive oil in a heavy nonstick skillet and saute the onions and garlic until soft and lightly colored, about 8 minutes over medium heat.
3. Add the taro root slices and saute for a few minutes, stirring. Local cooks do this to rid the taro of its mucousy texture. Set aside.
4. Add the taro, onions and garlic to the simmering beans.
5. Pour in another 3 to 4 tablespoons of olive oil, the tomatoes, salt, and pepper, and simmer for about 1 hour until the stew is densely textured and the taro and beans soft.
6. Stir in the parsley and adjust the seasoning with additional salt and pepper and either lemon juice, verjuice, or red wine vinegar.

kidney, bay leaf, extra virgin, red onions, garlic, taro root, tomatoes, flatleaf, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/taro-and-kidney-bean-stew-50124876 (may not work)