White Bean Stew with Tomato & Rosemary
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Ingredients
225g dried haricot beans or cannellini beans
Bouquet garni made from a bay leaf, parsley stalks, thyme, celery stick (optional)
1 onion, halved
1 carrot, halved
175g chopped onion
3 tbsp olive oil
4 large garlic cloves, crushed
400g can chopped tomatoes
1-2 large sprigs of rosemary, chopped
sea salt and freshly ground black pepper
sugar
Method
Soak the beans overnight in plenty of cold water.
Next day, strain the beans and cover with fresh cold water, add the bouquet garni, onion and carrot, cover and simmer for 30 minutes – 1 hour until the beans are soft but not mushy. Just before the end of cooking, add salt to taste. Remove the bouquet garni and vegetables and discard. Save the cooking liquid for later.
Meanwhile, sweat the chopped onion gently in the oil in a wide saucepan for 7-8 minutes until soft but not coloured, add the garlic and cook for a further minute or two. Then add the chopped tomatoes, cooked white beans and finely chopped rosemary. Simmer for 10-15 minutes, add some of the bean liquid if necessary and season well with salt, freshly ground black pepper and sugar.
The mixture should be loose and juicy but not swimming in liquid.
Variations:
- With Cauliflower: Blanch and refresh 450g cauliflower or broccoli florets, add to the main recipe 5 minutes before the end of cooking.
- With Chilli: Add 1 chopped red or green chilli to the chopped onions and proceed as in the main recipe.
- With Chorizo: Add 1 chorizo, sliced, to the tomato base with the beans and rosemary.
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