Catalan Bean Stew
Catalan Bean Stew



  • 2 tbsp olive oil
  • 50g breadcrumbs
  • 3 red onions, finely chopped
  • 4 chopped garlic cloves
  • 750g unpeeled potatoes, cut into chunks
  • 250ml veg stock
  • 4 peeled tomatoes, chopped
  • 1 can of cannellini beans
  • 1 handful fresh mint leaves
  • 1 tbsp parsley, chopped
  • 75g butter
  • Juice of half a lemon
  • Heat the olive oil in a pan, and gently fry the breadcrumbs for 3 minutes. Add the onions and garlic, and cook for about 8 minutes or until softened. Chuck in the potatoes and pour in the stock, and simmer for about 15 minutes.
  • Add the tomatoes and the beans to the mix, and simmer for a further 4-5 minutes. Stir in the butter, the herbs, and the lemon juice, and serve hot in a bowl with some crusty bread.
1 hour
6 serving

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