Tuscan bean stew with basil & pine nuts

Tuscan bean stew with basil & pine nuts

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

We call it chef’s chow: the tasty, quick food the chefs at the restaurant throw together for the team to eat before service, and this is a great example. You can use it as a base, too, by adding sliced chicken or fish along with the beans. It’s nice to have some good olive oil and charred bread to serve with it. You can make your own croutons if you like, by frying torn pieces of bread in a little olive oil until brown and toasted.

Ingredients

Quantity Ingredient
1 large onion
4 garlic cloves
200g chestnut mushrooms
50ml olive oil
1 x 400g tin borlotti beans, drained
1 x 400g tin butter beans, drained
1 x 400g tin chopped tomatoes
25g tomato puree
100g pine nuts
1 large bunch fresh basil
200g ready-made croutons
sea salt
freshly ground black pepper
crusty bread, to serve

Method

  1. Dice the onion, crush the garlic and slice the mushrooms. Heat the oil in a large non-stick pan, add the onion, garlic and mushrooms and cook for 5 minutes, until softened.
  2. Add the beans, tomatoes and tomato purée and simmer for 5 minutes. Season with salt and pepper.
  3. Meanwhile, toast the pine nuts lightly over a medium heat in a dry frying pan, until golden.
  4. Roughly chop the basil, then stir it into the stew.
  5. Sprinkle the pine nuts and croutons over the stew and serve it with crusty bread.
Tags:
James Martin
Saturday Kitchen
quick meals
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