Ok here’s a really last minute recipe! Last minute in the sense that I did not plan to make something so fabulous, and therefore, I did not take any usable photos until the end! Noooooooo!
But I documented the experiment on Snapchat and that platform is usually where I document my random throw-together recipes and they very often turn out well! So go follow me: amy2k7 🙂
Oh and I couldn’t decide whether this was a Tuscan Bean Stew or a Sicilian Bean Stew or a Mediterranean Stew but I feel it has all those elements with the fennel and the oregano and the onions…yummmmm! So it’s basically a stew so there’s no set order to throw everything in after you sauté the onions and garlic. It’s basically a one-pot thing. But I’ll attempt to give you some instruction…!
Makes: Enough for a family of 4/5
Prep time: 15 minutes
Cook time: 1 hour (slow cooking kind of thing)
You will need:
- 1 small savoy cabbage
- 1 red onion
- 1 normal onion
- 5 garlic cloves
- 3 carrots
- 1/2 a medium celeriac
- A handful of green beans
- 1 can of butter beans
- 1 can chopped tomatoes
- 2 cups of veggie stock or bouillon
- 2 tsp tomato puree
- 2 bay leaves
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tbsp fresh thyme (or dried but I think you might need less if you use dried)
- 1/2 tsp of fennel seeds
- 1 tbsp oregano
- 2 tbsp apple cider vinegar
- 2 cups buckwheat (or 1 /2 cup per person or 1 cup for hungry people or active people!)
- Slice the onions into quarters, slice the carrots diagonally, cut the celeriac into cubes (after peeling the coarse skin off with a knife), finely slice the cabbage, finely slice the garlic and trim the tops and tails of the green beans and cut in half. Veg prep done!
- Heat a big saucepan on the hob and heat the apple cider vinegar in it.
- Throw in the onions and sweat until they soften and the layers fall apart.
- Add the garlic. Keep adding more cider vinegar and/or hot water if the pot dries out.
- Once the garlic and onion are sweating add the rest of the veg except the cabbage.
- Add in all the herbs and spices and stir through.
- Make your stock and add a tsp of tomato puree to each cup of stock and stir through.
- Add the stock to the pot and then the tinned tomatoes.
- Drain and rinse the beans and add to the stew.
- Let everything simmer for around 10 minutes and then add the cabbage.
- That’s everything in the pot now so just let it simmer until the carrots are as soft as you want them. I like them to be al dente.
- In the meantime cook your buckwheat (or cous cous or quinoa or rice or potatoes) according to packet instructions.
- When everything is cooked and the liquid has reduced and thickened slightly plate it up and serve with a wedge of lemon.
- This will likely taste even better the next day as all stews do!