Source: Restorative white bean stew

White Bean Stew

Course Lunch
Cuisine Italian
Keyword Bean, Courgette, Stew
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings 4 people


  • 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


  • 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.
Categories: Lunch


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