This borlotti bean stew combines my favorite ingredients, namely beans, wine, mushrooms & greens. It’s quick to throw together and makes for the perfect weekend lunch dish.
Make the beans in the morning and by lunchtime they will be falling apart wrapped in a rich luscious sauce. Serve with your favourite grain or mash. Pictured is a bulghur wheat pilav which adds another protein-rich source to the meal.
All there is to do is enjoy the rest of the wine, good company and leave the dishes.
You’ll find canned borlotti beans in the international section of the supermarket. Alongside the protein & fibre they also contain iron, zinc, folate and b-vitamins.
You can easily make this dish with other beans such as kidney, cannelloni and butter beans. Or try it with brown lentils.
This recipe can be made without oil using quarter to half a cup of vege stock instead of oil for sauteing.
Borlotti Bean Stew
2 Tbsp olive oil
1 large brown onions, finely diced
2 carrots, finely diced
3 stalks of celery, finely sliced
1-2 tsp thyme, finely chopped
1-2 tsp rosemary, finely chopped
1 bay leaf
1 glass of red wine
1 can crushed tomatoes (Mutti is my favorite brand)
1 can borlotti beans, drained
1 cup stock
Handful spinach leaves, stalks removed and roughly chopped
2 large Portobello mushrooms, roughly chopped
Unsweetened coconut yoghurt
Sauté the onions, carrots, celery, thyme, rosemary and bay leaf in olive oil until softened, about 15 minutes.
Add the wine, and then simmer until the liquid has evaporated.
Add the remaining ingredients. Simmer for 30 minutes, stirring every so often.
Season with sea salt and freshly ground pepper. Ladle in to bowls, and serve with a dollop of plain coconut yoghurt.
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My favourite ever Tuscan kale & bean soup.