Black And White Bean Stew
Beans are highly underrated. There are many types, colours, and shapes of bean to be had, all of which have amazing nutritional value. With this in mind, why not try this fantastically tasty white and black bean stew? The black beans stain the white beans changing their colour and are a great source of protein.
- You can use white win vinegar x 100 ml in place of the white wine. Just make up the missing liquid with vegetable stock. You can also use non-alcoholic wine or even something like Shloer.
- If you have no fruit syrup of any kind, you can use sugar water instead.
- Dried beans will need soaking for 24 hrs.
Time, 2 hrs and 10 minutes
- Black turtle beans x 1 cup
- Cannellini beans x 1 cup
- Butter beans x 1 cup
- Cabbage x 1/4
- Carrot, diced x 1
- Onion, diced x 1
- Garlic cloves x 8 chopped
- Lemon juice x 1/2 a lemon
- White wine 240 ml
- Fruit syrup (I used the syrup from a can of peaches) x 40 ml
- Vegan butter x 15 g
- Vegetable stock x 250 ml
- Mustard powder x 2 tsp
- White pepper x 1 – 2 tsps
- Sage x 2 sprigs
- Prepare the beans if you are using dried ones. This means soaking for at least 24 hrs.
- Fry the onion and garlic in a little oil.
- Add the vegetable stock, white wine, fruit syrup and vegan butter.
- Add the beans, vegetables, and herbs.
- Through a strainer, squeeze the lemon juice in and stir.
- Bring to a gentle boil and reduce the heat to a simmer.
- Simmer for at least 2 hrs if you used dried beans. If you used tinned beans, simmer for 40 minutes.
This turned out much better than I thought it would. The gravy, although thin, was truly amazing! The beans were tender and had a smooth bit to them.