Source: Restorative white bean stew
White Bean Stew
Servings 4 people
Ingredients
- 250 g dried white beans e.g. cannellini
- 30 g parsley chopped
- 6 cloves garlic
- 600 g new potatoes
- 2 courgettes
- 100 g spring onions
- 150 ml white wine
- 1 lemon zested and juiced
- 150 ml double cream
Instructions
- Put the beans into a medium-large saucepan, add half the parsley and the whole cloves of garlic, cover with masses of water and bring to simmering point. Simmer for around 2 hours, or until the beans are totally tender. This is the unpredictable part, but it really isn’t strenuous. Dried beans can cook in anywhere from 1½-3 hours without soaking. Just check them every half an hour and keep topping up with water as needed.
- When they are tender, chop the potatoes, courgettes (or peeled carrots) and spring onions into small pieces and add them to the pan along with 1 teaspoon of salt (leave it out if cooking for toddlers and season at the table for non-toddlers) and the wine. Put a lid on the pan and simmer for a further 15 minutes or until the potatoes are tender. Adjust the seasoning with lemon and add a big slosh of double cream and the second half of the parsley.
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