Whilst I’m hopeful for another handful of days this year that are sunny enough to call us to salad and bbqs, there’s no denying that the temperature is dropping and the nights are drawing in. It’s time to revert to some wholesome and comforting autumn dinners.
As someone who suffers the indignity of not being financially kept by a globetrotting billionaire philanthropist, I don’t always have the time or the juice during the week to put a lot of thought or love into the evening meal. Thank the heavens for omelettes, frozen veg and quorn. But a quiet Saturday often lends itself to spending a bit more time in the kitchen and a call away from, well, more frozen veg and quorn.
I’ve always been a fan of a stewy casserole type of thing, and feel I have finally nailed my own take on a classic autumnal Saturday dish- the white bean stew. Though you may well argue my take isn’t traditional, it is basically bloody awesome for these reasons:
- Use of fresh herbs and too much butter makes it feel fancy, and dare I say possibly even a bit French.
- This is a highly adaptable dish which you can keep simple or dress up with all manner of exotic proteins or, like, broccoli or something IDK.
- In these economically cruddy times, it’s a relatively cheap dinner that doesn’t taste it.
- Beans are super good for you, delivering a hits of punch protein, gut friendly fibre, comforting carbs and mineral tops ups like iron and calcium. You may remember that I’m particularly iron conscious these days.
- It’s so easy. Seriously, you need to chop, stir, and open a can. All one handed jobs that are conducive to a quiet half hour on your own in the kitchen with a cocktail.
That’s enough waffle from me, here it is:
Boomboom’s Saturday Night Beans.
Serves 2
1 large white onion
2 carrots
2 sticks celery
4 cloves garlic
1 Bay leaf
1 stem rosemary
Several sprigs fresh thyme*
1 400g can cannellini beans, retaining 2 tbspns of liquid (butter beans would work too)
40g butter**
Olive oil
50ml dry vermouth (or white wine)
200 ml vegetable stock
Optional additions to serve (see end of method).
*You can use dried herbs but add these at the start with the onions, as to quantities I couldn’t possibly advise on this, sorry.
**Seriously, unless you are absolutely and unavoidably dairy free: please use butter. Proper butter. And yes, you do need this much to give the richness to the liquor. It’s a treat. Margarine or vegetable oil have no place here. Vegans and lactose allergy types may revert to just using plenty of good quality olive oil, and my condolences go with you.
Finely chop all the veg into similar sized pieces. Very finely chop the garlic to keep the flavour soft (crushing will have a harsher finish).
Strip the leaves from the rosemary stalk and roughly chop these.
Melt the butter on a medium heat with a slug of olive oil to avoid any browning, add the onion and bay leaf and gently cook for ten minutes.
Yes, ten minutes.
Not a few minutes, not until it looks a bit softer. Ten. Whole. Minutes. Stir it gently and get yourself a cocktail. Scroll your interior design pintrest page for the designer shed you’re never going to have. You can kill ten minutes, I know you can.
Add the carrots, celery and remaining herbs, and when all is sizzling nicely add the vermouth, wait a minute and then add the stock.
Bring to a simmer for 5 minutes, then add your beans and that bit of reserved canning liquid for some extra flavour depth. Bring this back to a simmer then reduce the heat to low, cover, and leave for 10-15 minutes until all components are tender, but not mushy. Make regular checks to ensure no mushiness. There is a place for mushy veg, but it is not here.
Season with black pepper and sea salt, fish out the bay leaf and thyme stems and serve.
When it comes to serving, you have a lot of options here. You can just go with a lovely bowl of beany stew, yummo. But as it’s Saturday night you might want to add in a bit more substance. As a minimum, you wont be surprised to hear me say you should add some crusty bread and a nice glass of wine. I prefer this with a couple of sausages on top but you could also go for some pork belly or a bacon steak even some chicken if you wish. Veggies might throw on top a mix of (butter) fried or roasted mushrooms- shitakes would work. Some tenderstem broccoli or a simple green salad on the side will be a welcome boost of nutrition.
Enjoy, and let me know if you tried this recipe in the comments!
Food. Boom. 