White Bean Stew
Dried cannellini beans slow-cooked with courgette, leek and new potatoes into a soft summer stew.
Servings 6 people
Ingredients
- 250 g dried cannellini beans
- 30 g parsley fresh, roughly chopped
- 6 cloves garlic
- 600 g new potatoes
- 1 courgette roughly chopped
- 1 leek roughly chopped
- 100 g spring onions chopped
- 1 tsp salt
- 150 ml white wine
- 1 l vegetable stock
- 1 lemon zested and juiced
- 150 ml double cream
Instructions
- Put the beans, half the parsley and the garlic into a pressure cooker along with enough water to cover them by a couple of centimetres. Cook for 45 minutes until the beans are soft and tender.
- Once the beans are done add some butter to a pan and cook the leeks and spring onions gently for about 10 minutes until softened. Add the potatoes, courgettes, salt and wine along with the vegetable stock and cook for 20 minutes.
- Once the potatoes are tender add the beans and juice from the pressure cooker as well as the lemon and double cream and serve garnished with the remaining parsley.