Tuscan Bean Stew
Makes: Enough for a family of 4/5
Prep time: 15 minutes
Cook time: 1 hour (slow cooking kind of thing)
You will need:
1 small savoy cabbage
1 red onion
1 normal onion
5 garlic cloves
1/2 a medium celeriac
A handful of green beans
1 can of butter beans
1 can chopped tomatoes
2 cups of veggie stock or bouillon
2 tsp tomato puree
2 bay leaves
1 tsp paprika
1 tsp ground coriander
1 tbsp fresh thyme (or dried but I think you might need less if you use dried)
1/2 tsp of fennel seeds
1 tbsp oregano
2 tbsp apple cider vinegar
2 cups buckwheat (or 1 /2 cup per person or 1 cup for hungry people or active people!)
Slice the onions into quarters.
Slice the carrots diagonally.
Cut the celeriac into cubes (after peeling the coarse skin off with a knife)
Finely slice the cabbage.
Finely slice the garlic.
Trim the tops and tails of the green beans and cut in half. Veg prep done!
Heat a big saucepan on the hob and heat the apple cider vinegar in it.
Throw in the onions and sweat until they soften and the layers fall apart.
Add the garlic. Keep adding more cider vinegar and/or hot water if the pot dries out.
Once the garlic and onion are sweating add the rest of the veg except the cabbage.
Add in all the herbs and spices and stir through.
Make your stock and add a tsp of tomato puree to each cup of stock and stir through.
Add the stock to the pot and then the tinned tomatoes.
Drain and rinse the beans and add to the stew.
Let everything simmer for around 10 minutes and then add the cabbage.
That’s everything in the pot now so just let it simmer until the carrots are as soft as you want them. I like them to be al dente.
In the meantime cook your buckwheat (or cous cous or quinoa or rice or potatoes) according to packet instructions.
When everything is cooked and the liquid has reduced and thickened slightly plate it up and serve with a wedge of lemon.
This will likely taste even better the next day as all stews do!