Mixed Bean Stew with Salsa Verde

This warming stew is packed full of flavour, with a hearty base and fresh salsa verde topping. If you can’t find mixed beans use any other tinned or combination of tinned of beans you like.

Originally for Good Housekeeping Nov 2020, Alex Luck Photography, Food Styling Alice Shields

Hands-on time 20min. Cooking time about 45min. Serves 4

INGREDIENTS

FOR THE STEW

1tbsp olive oil

1 red onion, finely sliced

1 fennel bulb, finely sliced

250g cherry tomatoes, halved

2 garlic cloves, crushed

1tbsp tomato purée

1tsp mild chill powder

2tsp sweet smoked paprika

2 x 400g tins mixed beans, drained and rinsed

750ml vegetable stock

200g Savoy cabbage, roughly chopped

FOR THE SALSA VERDE

25g coriander

25g mint, leaves picked and stalks discarded

1tbsp capers, drained

1 garlic clove, crushed

1tsp Dijon mustard

Juice 1/2 lemon

1tbsp red wine vinegar

5tbsp olive oil

1 For the stew, heat oil in a large pan over medium heat and cook onion and fennel for 10min, until softened. Add tomatoes and fry for 5min, until starting to break down. Add garlic, tomato purée and spices and fry for a couple of min. Stir in beans, stock and plenty of seasoning.

2 Bring to the boil, then reduce heat and bubble gently for 20-25min, stirring occasionally, to reduce slightly. Add cabbage and cook for 5min more, until tender.

3 Meanwhile, make the salsa verde. Put all the ingredients plus 2tbsp water in a food processor and pulse to a chunky consistency. Alternatively, finely chop the herbs and capers by hand, mix them in a small bowl with the crushed garlic, mustard, lemon juice and vinegar, then gradually whisk in the oil, followed by 2tbsp water, to make a spoonable consistency. Season and set aside.

4 To serve, divide the stew between bowls and spoon over the salsa verde. Serve with crusty bread, if you like.

Per serving 360cals, 12g protein, 19g fat (2g saturates), 28g carbs (10g total sugars), 14g fibre

Freeze ahead

Prepare stew up to the addition of the cabbage. Leave to cool completely, then freeze for up to 1 month. To serve, defrost overnight in fridge and reheat to piping hot, adding the cabbage once hot and cooking for 5min more. Freeze salsa verde separately for up to 1 month. To serve, defrost overnight in fridge and bring to room temperature for 1hr before serving.