14 June 2012

Summer bean stew recipe

Ingredients for 4 portions:

While I included measurements below, they’re just guidelines. The idea here is to get the fewest pans, plates and utensils dirty, so do what feels right, taste it then adjust the seasonings until you’re happy.

all from M&S

A pack of fresh broad beans
A pack of fresh garden peas 
A pack of fresh spinach
A pack of fresh leeks
10 small vine tomatoes
3 garlic cloves
A can of chopped tomatoes or tomato puree
1 romano or red bell pepper
gluten and low soduim veggie stock
A pack of chipolatas
Fresh mint

Dice the leeks and stir in coconut oil over low heat till leeks are softened.

Add the broad beans and peas, cover the pot, and stew in low heat
for about 10 mins. Dilute the stock in 8 oz of hot water and add to the beans.
Stew for another 10 mins
Add sea salt

Add a chopped romano pepper, fresh garlic and some tomato puree.
Simmer the stew, covered,
stirring occasionally, for 30 minutes

Add a pack of fresh spinach and some fresh vine tomatoes

Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the fresh mint, and serve it warm or at room temperature

Dry pan fry the chipolatas and add to the stew

Bon Appetit

London Spa Girl x

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