Borlotti Bean & Chestnut Stew
A deliciously rich chestnut stew, flavoured with robust herbs and red wine, best made the day before, for the flavours to infuse the beans. Perfect for Christmas as can be made in advance and very warming after a hearty walk.
Serves: 4
Dietary: vegan
Ingredients:
2 medium leeks, cut into thin rounds
2 tbsps olive oil
2 medium carrots, cut into thick rounds
3 garlic cloves, peeled and finely sliced
4 sage leaves
2 large sprigs of rosemary
1 tbsp fresh oregano, chopped
1 tbsp plain flour
200ml red wine
300ml water
1 tsp vegetable bouillon powder
1 bay leaf
2 fresh or dried red chillies, deseeded
4 tomatoes, cored and roughly chopped
1 tbsp shoyu
400g tin borlotti beans or 200g cooked borlotti beans
250g chestnuts, ready cooked
Handful of fresh parsley, chopped
Salt and freshly ground black pepper
Method:
Heat the olive oil in a large lidded saucepan and sauté the
leeks until softened.
Add the carrots, garlic, sage, rosemary and oregano, cook for a few
minutes with the lid on.
Stir in the flour, followed by the red wine, water, vegetable
bouillon powder, bay leaf, chillies, tomatoes and shoyu.
Simmer for 20 minutes, until the carrots are tender but still have
a bite to them.
Add the borlotti beans and chestnuts.
Check the seasoning and cook for a further 10 minutes.
Finish with chopped parsley and a twist of freshly ground black
pepper.
Serve with Celeriac and Potato Mash
Tips: The most convenient chestnuts to use are the vacuum packed cooked chestnuts. If you use tinned chestnuts make sure they are un-sweetened.
Celeriac & Potato Mash
Ingredients:
250g celeriac, peeled and cubed
250g potatoes, peeled and cubed
40g capers, drained
1 tbsp fresh parsley, roughly chopped
1/2 tsp wholegrain mustard
1 tbsp margarine or butter
freshly ground black pepper
Method:
Steam or microwave the celeriac and potato until soft and mashable
(boiling will make the mix too sloppy). Add the capers, parsley,
mustard and margarine or butter to the celeriac mix and mash.
Season with lots of black pepper.