- 3 onions
- 2 garlic cloves
- 3 carrots
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 cinnamon stick
- 400g tomatoes
- 2 x 400g tins of cannellini beans
- 400g tin of borlotti beans
- 300g kale
- 1 lemon
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800ml boiling water
- 1.
Peel and chop the onions. Peel the garlic cloves and crush or finely grate them. Trim and scrub the carrots, and roughly chop them.
- 2.
Pour 1 tbsp oil into a large pan and bring to a medium heat. When hot, slide in the onions, garlic and carrots. Stir in 1 tbsp paprika, 1 tbsp cumin and the cinnamon stick. Sprinkle in a generous pinch of salt and pepper and fry gently for 5 mins, till slightly softened.
- 3.
While the onions are cooking, roughly chop the tomatoes. Drain the cannellini beans and rinse well with cold water. When the vegetables in the pan are soft, tip in the tomatoes and cannellini beans. Pour in the borlotti beans and the juices from their tin. Pour in 800ml boiling water.
- 4.
Bring everything in the pan to the boil, then reduce to a simmer. Cook for 30 mins, stirring occasionally.
- 5.
Slice away any tough stalks from the kale leaves and roughly shred the leaves. Stir into the stew and cook for a further 5 mins, till wilted and tender.
- 6.
Grate the lemon zest into the stew. Have a taste and add a little more salt and pepper if needed. Spoon the stew into deep bowls and serve with wedges of the lemon for squeezing.
- Tip
Eat & keep
This stew will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide it into individual portions, cool completely then freeze in freezerproof tubs. Defrost thoroughly and reheat till piping hot. - Tip
Rice as nice
This stew makes a hearty bowlful by itself or you can make it go further by cooking up some rice and spooning it into the serving bowls, then ladling the stew over the top. Because the stew is pretty chunky, you don't need much rice - allow 50g per person.