Cavolo Nero, Black Pepper and Bean Stew

with crispy croutons

On a personal note, I’m taking some leave from work this year so there will be a bit of a hiatus on the blog recipes during this time, or they may come a bit slower than usual!

Signing off for now with one of my favourite stews for the colder months of the year. I love the simplicity of beans and seasonal greens, and sometimes use leftover stale bread up for croutons for a carby crunch.

I add anchovies for depth of flavour along with plenty of freshly crushed black pepper (a favourite of mine), with coriander seeds and fennel seeds. I also like deglazing the pan with white wine which makes the onions wonderfully sticky, but you can substitute chicken or vegetable stock in its place. Many of the ingredients are my store cupboard staples, which for me, makes it a great back up recipe to have up your sleeve.

Serves two

INGREDIENTS

  • FOR THE CROUTONS
  • x1 slice stale sourdough bread
  • FOR THE STEW
  • olive oil, for frying
  • 1 white onion, chopped
  • 1 stick celery, finely chopped
  • 2 anchovies
  • 3 garlic cloves, thinly sliced
  • 1 dried chilli, broken into small pieces
  • 2 tsp freshly crushed black peppercorns (reduce if you prefer it less peppery)
  • ½ tsp of crushed coriander seeds
  • 1 tsp fennel seeds, roughly crushed
  • small glass white wine (or you can use extra stock if you prefer)
  • x1 400g tin cannellini beans (or butter beans)
  • Sea salt flakes, to season
  • 250g of cavolo nero, roughly torn or chopped (or seasonal leafy greens)
  • 500ml chicken or vegetable stock

METHOD

CROUTONS

To make your croutons, first preheat your oven to 200°C and line a baking tray with baking parchment. Tear (or slice) the bread into crouton-sized chunks and place on the baking tray. If you want, drizzle with some olive oil for extra flavour. Bake for 10-12 minutes, until they have turned golden brown and crisped up. Set to one side to cool.

STEW

Heat the olive oil in a large frying pan over a low heat and add the chopped onion and celery. Cook for 10 minutes or so, until soft. Add the anchovies and let them melt in and dissolve, followed by the garlic and dried chilli. Fry for a couple of minutes, taking care not to let the garlic burn.

Meanwhile, in a pestle and mortar, crush your spices (black peppercorns, coriander seeds and fennel seeds). Add them to the pan and let them toast for 20 seconds or so.

Add in the white wine (or equivalent measure of additional stock) and turn up the heat, until the liquid has reduced and the onions have attained a deliciously sticky, slightly caramelised finish.

Add the beans and their liquid from the tin, and let them heat through.

In the meantime, warm your stock. Add the greens to the frying pan and pour hot stock over the top. Cook until the greens are soft, topping up with water if necessary.

At this point, season with sea salt flakes and check the seasoning levels. Serve immediately in large bowls and top with croutons.

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