White bean stew
- Preparation and cooking time
- Total time
- + Soaking
- Easy
- Serves 6
Ingredients
- 1 tbsp vegetable or coconut oil, plus 2 tsp
- 1 large onion, sliced
- 60g ginger, peeled, ½ finely chopped and ½ cut into matchsticks
- 1 red chilli, finely chopped
- 1 tsp ground turmeric
- 1 stick lemongrass, bashed
- 400ml tin coconut milk
- 750ml vegetable stock
- 300g dried cannellini beans, soaked for 12 hours or overnight
- 1 large or 2 medium sweet potato, peeled and cubed
- 200g kale, thick stalks removed, shredded
- 1 lime, juiced, plus wedges to serve
- 10g coconut flakes
- 1 tsp nigella seeds
- 1 tsp dried chilli flakes
- a handful coriander leaves, to serve
Method
- STEP 1
Heat 1 tbsp of oil in a heavy-based pan and gently fry the onion for 15-20 minutes or until golden and caramelised – add a splash of water if it starts to stick. Stir the chopped ginger and chilli into the pan, and fry for 2-3 minutes or until fragrant. Add the turmeric, lemongrass, coconut milk and stock. Bring to a simmer.
- STEP 2
Drain the soaked beans and add to the pan. Simmer, covered, for 1 hour 30 minutes until the beans are just tender – top up with a little water during cooking if it seems to be getting dry.
- STEP 3
Stir the sweet potato into the stew and simmer (uncovered if you prefer a thicker stew) for 10 minutes, then stir in the kale and lime juice. Simmer for another 3-4 minutes or until the kale is tender – the beans should have soft skins and creamy centres by this stage.
- STEP 4
Meanwhile, toast the coconut flakes, nigella seeds and chilli flakes in a dry frying pan for 1-2 minutes or until smelling toasty – tip out onto a plate. Add the 2 tsp of oil to the pan, and sizzle the ginger matchsticks for 1-2 minutes or until golden and fragrant. Spoon the sizzled ginger and coconut relish over the stew, and scatter with coriander to serve.
