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Late Summer Bean Stew

September, 2020

Grab a chunk of bread and enjoy a big bowl on a chilly late summer evening.

Serves 4
Prep; 15mins plus 8 hrs (for soaking dried beans)
Cooking; 45mins

Ingredients

Glug of olive oil
350g/12.5oz dried cannellini beans (soaked for at least 8 hrs or overnight)
1.5ltrs/6 ⅜ cups vegetable stock
1 large courgette
3-4 vine tomatoes
small bunch of herbs like basil or pesto
salt and pepper

 

For me, beans make the best suppers, not only are they beautiful, they are nutritious, delicious and inexpensive. This recipe is open for interpretation, whatever veg you have will work great with beans. I’ve used cannellini beans here but borlotti are a good alternative. 

Drain and rinse your pre-soaked beans, add to a large pan and cover with the stock. Bring to the boil, then reduce to a simmer for 30minutes. Check your beans often, they should be buttery and soft. If not, continue to simmer until soft.

Whilst the beans are cooking, prep your veg. I like to use courgettes and tomatoes for this recipe but kale, leeks, onions or carrots will be just as perfect – whatever you have to hand. Chop into bite-sized pieces.

Once your beans are soft, add your veg. At this point, you can add your herbs, I like to use a tablespoon of pesto for extra flavour.

Simmer for a further 10 minutes so your veg still has some bite.

Season well with salt and pepper. Serve in bowls with a glug of olive oil and a thick slice of bread.

This recipe is inspired by one of my favourite chefs in my home town, Jenny Chandler.

 

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