A blog about my World and loves.
Tuesday, 4 February 2014
James Martin's Tuscan bean stew
1 large onion
4 garlic cloves
200g chestnut mushrooms
3 tbsp olive oil
1 tbsp tomato purée
1 x 410g tin borlotti beans, drained
1 x 410g tin butter beans, drained
1 x 400g tin chopped tomatoes
50g pine nuts
1 x 28g pack basil
1 x 60g bag ready-made croutons
Dice the onion, crush the garlic cloves and slice the mushrooms. Heat the oil in a large nonstick pan, add the onion, garlic and mushrooms, and cook for 5 minutes, until softened.
Add the tomato purée, beans and tomatoes, and simmer for 5 minutes. Season.
Meanwhile, toast the pine nuts lightly over a medium heat in a dry frying pan, until golden.
Roughly chop the basil leaves, reserving a few to garnish, then stir it into the stew.
Sprinkle the pine nuts, croutons and reserved basil leaves over the stew. Serve with crusty bread.
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