With a hearty mixed bean base and fresh salsa verde topping, this warming stew is packed full of flavour. For a heartier meal, serve with some crusty bread alongside, for dipping.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
360
Ingredients
For the stew
1 Tbsp. olive oil
1 red onion, finely sliced
1 fennel bulb, finely sliced
250 g cherry tomatoes, halved
2 garlic cloves, crushed
1 Tbsp. tomato purée
1 tsp. mild chill powder
2 tsp. sweet smoked paprika
2 x 400g tins mixed beans, drained and rinsed
750 ml vegetable stock
200 g Savoy cabbage, roughly chopped
For the salsa verde
25 g coriander
25 g mint, leaves picked and stalks discarded
1 Tbsp. capers, drained
1 garlic clove, crushed
1 tsp. Dijon mustard
Juice 1/2 lemon
1 Tbsp. red wine vinegar
5 Tbsp. olive oil
Directions
Step 1For the stew, heat oil in a large pan over medium heat and cook onion and fennel for 10min, until softened. Add tomatoes and fry for 5min, until starting to break down. Add garlic, tomato purée and spices and fry for a couple of min. Stir in beans, stock and plenty of seasoning.
Step 2Bring to the boil, then reduce heat and bubble gently for 20-25min, stirring occasionally, to reduce slightly. Add cabbage and cook for 5min more, until tender.
Step 3Meanwhile, make the salsa verde. Put all the ingredients plus 2tbsp water in a food processor and pulse to a chunky consistency. Alternatively, finely chop the herbs and capers by hand, mix them in a small bowl with the crushed garlic, mustard, lemon juice and vinegar, then gradually whisk in the oil, followed by 2tbsp water, to make a spoonable consistency. Season and set aside.
Step 4To serve, divide the stew between bowls and spoon over the salsa verde. Serve with crusty bread, if you like.
Freeze ahead Prepare stew up to the addition of the cabbage. Leave to cool completely, then freeze for up to 1 month. To serve, defrost overnight in fridge and reheat to piping hot, adding the cabbage once hot and cooking for 5min more. Freeze salsa verde separately for up to 1 month. To serve, defrost overnight in fridge and bring to room temperature for 1hr before serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
