Herby Bean Stew

by Frank

Try and find small new potatoes if you can.

• 3 Shallots (about 100g), peeled and finely diced.
• 2 cloves garlic, peeled and grated.
• 2 Carrots peeled and chopped.
• 1 celery stick, trimmed and thinly sliced.
• Fresh Thyme, leaves only.
• Rosemary, leaves only, chopped.
• 4 fresh sage leaves, thinly sliced.
• 250g new potatoes, halve larger ones.
• 1 x 400g can green lentils, drained and rinsed.
• 1 x 400g can Cannellini Beans, drained and rinsed.
• 200g Cavolo Nero, stems removed and shredded.
• 15g Fresh Parsley leaves, roughly chopped.
• 1 lemon, halved.
• 1 ½ Tbsp Olive Oil.
• 50ml White Wine
• 250ml Vegetable Stock.
• 500ml Water.
• 2 Tsp Dijon Mustard.
• 1 Tsp Yeast Extract. (e.g. Marmite)
• Salt and Pepper.

Method

1. Heat the olive oil in the pan over medium heat.
2. Add the shallots, carrots and celery and cook for 4-5 minutes.
3. Add the garlic and cook one minute more.
4. Add the herbs and cook for one minute more.
5. Add the vegetable stock, water, and mustard and bring to a simmer.
6. Add the new potatoes and cook for 12-15 minutes until potatoes are tender.
7. Add the lentils and Cannellini beans along with the juice of half the lemon.
8. Add the cavalo nero, yeast extract and 10g of the parsley.
9. Taste the stew, check the tenderness of the potatoes.
10. Squeeze over the remaining lemon juice and season with salt and pepper.
11. Sprinkle with remaining parsley to serve.