Simple, nourishing and delicious, this vegetarian stew from Emily Jonzen’s new book ‘Good Food Fast’ is a perfect weeknight supper
‘GOOD FOOD FAST’ BY EMILY JONZEN. IMAGE: DAN JONES
A simple yet indulgent stew that can be adapted to suit any season. Cavolo nero is used in this wintry version but can be swapped for any seasonal green. Instead of being baked, the stew is topped with breadcrumbs and grilled until crisp and golden. Keep an eye on the breadcrumbs to avoid them catching.
Leek and Butter Bean Stew with Butter and Thyme Crumbs
- 40 g (1 1/2oz) butter
- 30 g (1 1/4oz) fresh breadcrumbs
- 4 sprigs of thyme, leaves stripped
- 2 tsp olive oil
- 1 shallot, peeled and finely sliced
- 1 rib of celery, trimmed and finely chopped
- 2 cloves of garlic
- 500 g (1lb 2oz) leeks
- 2 x 400 g (14oz) cans of butter beans
- 550 ml (19fl oz) vegetable stock
- 200 g (7oz) cavolo nero
- 1 1/2 tbsp wholegrain mustard
- 60 ml (4 tbsp) double cream
- Melt the butter in a large sauté pan with a lid. Spoon off half and stir through the breadcrumbs and thyme. Season and set aside.
- Add the oil to the pan and cook the shallots and celery for 4–5 mins, until just softened. Peel and crush the garlic. Trim and cut the leeks into 1cm (3/8in) thick rounds. Drain and rinse the beans in a sieve. Add the garlic and leeks to the pan, cook for 1 min, then pour in the stock, along with the beans, cover and simmer gently for 15 mins.
- Meanwhile, strip the tough stalks from the cavolo nero and finely shred the leaves. Add to the stew with the mustard and cream and simmer for 2–3 mins, until just wilted.
- Heat the grill to medium. Transfer the stew to an ovenproof dish and sprinkle over the breadcrumbs. Grill for 2–3 mins, until crisp and golden.
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