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
1Tbsp.
olive oil
1
red onion, finely sliced
1
fennel bulb, finely sliced
250g
cherry tomatoes, halved
2
garlic cloves, crushed
1Tbsp.
tomato purée
1tsp.
mild chill powder
2tsp.
sweet smoked paprika
2
x 400g tins mixed beans, drained and rinsed
750ml
vegetable stock
200g
Savoy cabbage, roughly chopped
For the salsa verde
25g
coriander
25g
mint, leaves picked and stalks discarded
1Tbsp.
capers, drained
1
garlic clove, crushed
1tsp.
Dijon mustard
Juice ½ lemon
1Tbsp.
red wine vinegar
5Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
