White Bean, Leak and
Tomato Stew
Serves 2
Deliciously Autumnal, and seasonally comforting
Ingredients
200g White bean
70g Leek - roughly 1 small leek
40g celery
50g carrot
20 g red onion - I small
1 clove of garlic
1 Tin of tomatoes - ie Mutti
100g of chicken stock or veggie stock
20-30 g of olive oil
2 bay leaves
1 small red chilli
A pinch of caraway , cumin and fennel seed
10g chopped herbs to top - parsley and fennel fronds
Method
Dice the onion, celery and carrot and thickly slice the leeks.
In a sauce pan add the olive oil. Heat slightly before adding the diced vegetables and leek.
Finely chop the garlic and chilli add to the pan. Give it a stir before adding the seeds.
Gently grind the caraway, cumin and fennel seeds and add to leek mixture.
Cook for 5 mins or so until the leeks have softened and its smells aromatic.
Add the tinned tomato, bay leaves and 100g of stock.
Simmer over medium heat for 20mins or so and season to taste.
Add in the white beans and gently stir in.
Cook for another couple of minutes.
Tip
Serve with fresh herbs yoghurt and toasted flat bread.
Great accompanied with grilled white fish .