White Bean Stew with Tomato & Rosemary
This bean stew freezes brilliantly in all its incarnations – see variations below. Serve as a vegetarian main or as a side dish to roast lamb or pork, or roast vegetables.
SERVES
6
PEOPLE
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
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