Jeremy Vincent’s autumn bean stew recipe for cooler weather

As the weather starts to turn colder and the days shorter, it’s time to think of hearty soups and stews. This recipe combines canned and fresh pulses in a delicious tomato-based stew

AS THE weather starts to turn colder and the days shorter, it’s time to think of hearty soups and stews. They are great to have on hand when you may be spending more time indoors at home than usual.

Pulses are one of the staple ingredients of kitchens all over the world. These edible seeds of plants are sometimes referred to as legumes and included in their number are dried peas, beans and lentils.

Fresh, canned or frozen green peas, french beans and broad beans belong to the same family, but their nutritional value is different because their water content is high and because the nutrient levels in the immature plants, when eaten fresh, are different.

Pulses are rich in protein and, with the exception of soya beans, contain little fat.

An excellent range of canned pulses is available, including some “no salt” varieties. They are ideal for use in salads, soups and entrees and they are excellent when combined with a tomato-based sauce as a vegetarian stew or casserole.

Recipe: Cooked by Jeremy Vincent. Picture: DANNIKA BONSER

AUTUMN BEAN STEW

I’VE combined a range of canned and fresh pulses in a delicious tomato-based stew that stands well on its own, or can accompany meats such as sausages or steaks.

Serves 6

2 tbsp olive oil

1 tsp minced garlic

1 medium onion, sliced

6 rashers rindless bacon

400g can cannellini beans, drained

400g can butter beans, drained

2 x 400g roma tomatoes, roughly chopped

300g fresh green beans, trimmed and sliced

220g can baked beans

2 tsp dried oregano

Salt and freshly ground black pepper

1 punnet cherry tomatoes

Heat the oil in a large, heavy-based frying pan and sweat the garlic for a minute.

Add the onion and bacon and cook over a medium heat until the onion is softened and just beginning to turn brown on the edges.

Add the cannellini beans, butter beans, roma tomatoes, baked beans, oregano, and salt and pepper to taste. Stir to combine and heat gently. Simmer for 20 minutes.

Add the green beans and cherry tomatoes. Cook for 5-8 minutes until the beans are tender.

Serve as a vegetable stew with crusty fresh bread, or as an accompaniment to meats.

Jeremy Vincent’s soup, casserole and stew recipes for winter

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SOAK IT YOURSELF

CANNED pulses are relatively inexpensive and the convenience of them in the kitchen means that I always have some on hand. However, if you wish, you can buy and cook your own pulses.

If buying them loose, make sure they are from a supplier with a good and regular turnover of product. Check them as you buy, removing any small stones and damaged seeds.

Store the dried beans in a sealed container in a cool, dry place.

Soaking is necessary, except in the case of lentils and split peas.

To soak, cover with cold water, stir well, then discard any that float.

Drain, and place the washed pulses in a large pan, adding at least three cups of cold water to each cup of pulses. Bring to the boil and continue boiling for 2 minutes. Remove from the heat, cover and let stand for 1-2 hours until plumped

Note: You can also soak the pulses in the same proportion of cold water for several hours in a cold place.

EASY TOMATO SAUCE

MAKE the most of autumn’s tomato harvest in this simple sauce that enlivens a casual meal.

In a large pan over medium heat, for a few minutes saute 500g chopped, very ripe tomatoes with a teaspoon of minced garlic, salt and pepper to taste and a dash of olive oil.

Don’t overcook it so that the sauce becomes too pulped.

Stir through a tablespoon of chopped fresh parsley or a handful of torn fresh basil leaves. When the herbs have wilted, test for seasoning.

Serve over spaghetti and top with grated cheese.

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