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Creamy Three Bean Summer Stew
This rich and creamy summer stew is a nourishing, comforting dish and packed with plant-based protein. Borlotti beans, cannellini beans and seasonal French beans are simmered in a rich stock with with sweet vine tomatoes and finished with a tangy swirl of crème fraîche
Ingredients
- 1 onion
- 3 garlic cloves
- 400g vine tomatoes
- 250g flat beans
- A handful of flat leaf parsley
- A pinch of cayenne pepper
- 400g tin of borlotti beans
- 400g tin of cannellini beans
- 200g crème fraîche
- 1 vegetable stock cube
- 1 lemon
Prep: 10 mins | Cook: 25 mins
Method
1. Trim, peel and finely slice the onion. Peel and grate or finely slice the garlic cloves. Roughly chop the tomatoes. Trim the woody ends from the French beans and halve them. Finely chop the parsley stalks and roughly chop the leaves, but keep them separate.
2. Warm 1 tbsp olive oil in a large pan over a medium heat. Add the onion with a pinch of salt and fry for 5-8 mins, stirring, till beginning to soften. Add the garlic, parsley stalks and a pinch of cayenne pepper. Fry for a further 2 mins, stirring, till fragrant.
3. Add the tomatoes to the pan and fry, stirring often, for 8-10 mins till they’re jammy and soft. If they begin to stick, add a spash of water to the pan.
4. Dust in the vegetable stock powder. Add in the borlotti beans and cannellini beans along with the liquid from their tins. Stir in the crème fraîche. Tumble in the French beans and cook, stirring occassionally, for 5 mins till the French beans are bright green and tender.
5. Finely grate in the zest from the lemon. Squeeze in the juice from half. Taste and add more salt, pepper or lemon juice, if you think it needs it. Divide the stew between 4 bowls. Scatter over the parsley leaves and serve.
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