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Tuscan-style cannellini bean stew

This stew is especially great on chilly days but as it uses really basic veg that are available all year round, you don’t need to keep it for the depths of winter; the same recipe made with sweet spring veg would be wonderful. Although I think cannellini beans work best for this, you could swap them for butter beans or chickpeas, or even use a mixture. Don’t rush the first section. The finely diced veg (known as mirepoix in Chef Speak AKA French) need to be cooked over a low-medium heat for the full 10 minutes so they’re sweet and tender before you add everything else.

Makes 8 portions (approx. 400g each)

4 tbsp olive oil

2 small onions, peeled and finely diced

3 medium carrots, peeled and diced

3 celery sticks, trimmed, cut into 2.5cm sections, fat bits halved lengthways

8 garlic cloves, peeled and crushed or grated

4 x 400g tins cannellini beans, drained and rinsed, (960g drained weight)

4 tsp vegetable bouillon powder

1 heaped tbsp roughly chopped sage leaves

1 heaped tbsp thyme leaves

1 heaped tbsp finely chopped rosemary leaves

2 x 400g tins chopped tomatoes

flaked sea salt and freshly ground black pepper

Heat the olive oil in a large saucepan over a low heat. Add the onion and cook for a couple of minutes, stirring often. Add the carrot, celery and garlic and cook for a further 10 minutes. Meanwhile, fill and boil the kettle.

Add the drained beans, 1½ litres of boiling water, the bouillon powder, herbs and tinned tomatoes. Season with sea salt and black pepper, stir, bring to the boil, then turn the heat down to low and simmer for 30–45 minutes until the celery and carrot are tender, stirring occasionally.

To freeze

Divide the stew evenly between 8 sealable containers or freezer bags and leave to cool completely at room temperature. Label each portion with the recipe name and the date made, then place in the freezer and use within 3 months. Defrost in the fridge (it will take approximately 8 hours to defrost), then gently reheat in a saucepan over a medium-low heat until piping hot.

To chill

The stew will be fine for 3 days in the fridge. Keep it covered and when you are ready to reheat, gently simmer in a saucepan over a medium-low heat until piping hot.

Elly Pear’s Let’s Eat: Simple, Delicious Food for Everyone, Every Day

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