Summer Bean Stew
Summer Bean Stew
This is a delicious, light, sunny tasting stew, packed full of flavour from all the veggies… a great, rustic dish to cook up for a crowd to enjoy on a Summer evening served with Garlic Cauli Mash and crusty bread.
Ingredients to serve 6:
2 - 3 carrots, tops removed, scrubbed and diced
2 sticks of celery, diced
2 white onions, diced
4 cloves of garlic, finely chopped
2 tins of chopped tomatoes
2 tins of butterbeans or white beans of your choice
2 sprigs of rosemary, chopped
2 tbsp tomato puree
1 tsp chilli flakes or 1 fresh chilli, finely chopped
1 bag of spinach leaves, washed and drained
2 vegetable stock cubes, diluted in 1.5 litres of boiling water
Freshly ground black pepper
1. Place a large saucepan over a medium heat and pour in 1 tablespoon of olive oil. Add the garlic and stir it into the oil to sizzle gently for 30 seconds.
2. Add the chopped rosemary and chilli flakes followed by the diced veggies. Stir everything together and allow the veggies to steam fry gently for 5 or 6 minutes, stirring regularly.
3. Drain and rinse the butterbeans before adding them to the pot followed by the tomato puree, tinned tomatoes, stock and a good pinch of salt and pepper. Give everything a really good stir and bring to a simmer.
4. At this point you can either cook the stew gently on the stove top over a medium to low heat, stirring occasionally or place the pot in a pre-heated oven at 160c / 320f / gas mark 4 and let the oven do the hard work. Either way, let the stew gently bubble away for an hour or so until the veggies are tender and the broth has thickened and reduced to make a lovely dark colour.
5. Just before you’re ready to serve, stir in the spinach leaves to wilt into the stew and serve as desired!