The shellout beans are harvested and dried. Those jars of pretty beans in the pantry are my most satisfying preserve. A very meaningful store of fibre and protein. Have a go next year, you wont be disappointed.
A comforting bean stew
This is yum. Such comfort + nourishment from humble ingredients.
Thank you to the lovely folks at Lilybee wraps for sharing this recipe in their latest newsletter. I’ve made a few small changes, as I imagine you will too. Recipes like this can go in so many ways depending on what you have to hand.
Serves 6
2 large onions, sliced
1 Tblspn coconut oil or ghee
4 garlic cloves, minced
500ml jar preserved tomatoes, or 1 can
3 large carrots
1¼ c beef stock
1 Tblspn worcestershire sauce
3c cooked or canned beans. A mix looks pretty – I used borlottis and blue shackamaxon
1 Tblspn tomato paste
1 teaspoon of chilli flakes or 1 chilli sliced
½ tsp cider vinegar or lemon juice
Salt and pepper
Saute onions in oil in a heavy cast iron pot, until tender
Add carrots and garlic and saute another minute
Add tomatoes, stock and worcestershire sauce and bring to a simmer for 15 minutes
Add beans, tomato paste, chilli and simmer for 30 minutes. Stir to prevent catching on the bottom.
Add cider vinegar and taste for seasoning. Salt and pepper generously.
Serve with a salty, crunchy, fluffy baked potato and a bunch of fresh picked steamed greens.