- 750 ml vegetable stock
- 1 red onion finely sliced
- 1 fennel bulb finely sliced
- 250 g cherry tomatoes halved
- 3 garlic cloves crushed
- 1 tbsp tomato puree
- 1 tsp chili powder (mild)
- 2 tsp smoked paprika
- 400 g cannellini beans drained and rinsed
- 400 g borlotti beans drained and rinsed
- 200 g savoy cabbage roughly chopped
- 25 g fresh coriander
- 25 g fresh mint leaves stalks discarded
- 1 tbsp capers
- tsp 1 dijon mustard
- lemon juice from 1/2 a lemon
- 1 tbsp red wine vinegar
- 5 tbsp extra virgin olive oil
- Sauté the onion and fennel gently in a large non-stick pan until softened, using a little of the vegetable stock to stop them from sticking.
- Add the tomatoes and continue to cook for 5 minutes until they start to break down.
- Add the garlic, tomato purée, chilli powder and smoked paprika and cook for a couple of minutes, stirring.
- Add the beans and stock, bring to the boil then reduce the heat and simmer gently for 20 minutes. The liquid will reduce slightly. Add the cabbage and cook for 5 minutes, until just tender.
- Meanwhile, make the salsa verde - you will need a food processor or stick blender to make it. Put the coriander, mint, capers, mustard, lemon juice, red wine vinegar and extra virgin olive oil with 2 tbsp cold water into a food processor and pulse until you have a rough sauce (it should not be completely smooth).
- Serve the bean casserole with the salsa verde on the side to spoon over and with rice, pasta or crusty bread.
- You could make this casserole with any mix of beans that you like.
- Instead of cabbage you could add spinach, baby kale or other leafy greens at the end.
- To freeze, make the stew but do not add the cabbage. Defrost overnight in the fridge, reheat, then add the cabbage and cook for 5 minutes. The salsa verde can also be frozen. Defrost in the fridge overnight and bring to room temperature before serving.