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Bean and beetroot stew
Nutrition facts per serving:
- Energy in kcal about 719
- Fat about 29g
- Carbohydrates about 79g
- Protein about 24g
This is needed
This is needed
for 4 people
Beans
- 2 tbsp olive oil
- 4 shallot, quartered
- 1 garlic, cut in half
- 3 sprigs rosemary
- 250 g dried white beans
- 2 bay leaf
- 2.25 litres water
- 2 raw beetroots, cut into wedges
- 1 tbsp salt
- 1 tbsp lemon juice
Olive oil toast
- 4 tbsp olive oil
- 400 g bread, cut into slices approx. 3 cm thick
To serve
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- 2 tbsp flat-leaf parsley, roughly chopped
- 2 tbsp dill, roughly chopped
- 4 tbsp olive oil
- 1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
And that's how it's done
And that's how it's done
Beans
Heat the oil in a pan. Sauté the shallots and garlic for approx. 2 mins. Add the beans, rosemary and bay leaf, cook briefly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover and braise over a low heat for approx. 2 hrs. Add the beetroot, cook (uncovered) for approx. 45 mins. until the beans and beetroot are just soft. Stir in the lemon juice.
Olive oil toast
Heat 2 tbsp of oil in a frying pan. Fry 2 slices of bread for approx. 2 mins. on each side until golden brown, repeat the process with the remainder of the oil and bread.
To serve
Place the slices of fried bread in deep bowls, pour the stew and liquid on top. Garnish with the herbs, oil and chilli flakes.
