Borlotti Bean and Chestnut Stew
A deliciously rich chestnut stew, flavoured with robust herbs and red wine, best made the day before, for the flavours to infuse the beans.
- 2 medium leeks, cut into thin rounds
- 2 tbsps olive oil
- 2 medium carrots, cut into thick rounds
- 3 garlic cloves, peeled and finely sliced
- 4 sage leaves
- 2 large sprigs of rosemary
- 1 tbsp fresh oregano, chopped
- 1 tbsp plain flour
- 200ml red wine
- 300ml water
- 1 tsp vegetable bouillon powder
- 1 bay leaf
- 2 fresh or dried red chillies, deseeded
- 4 tomatoes, cored and roughly chopped
- 1 tbsp shoyu (soya sauce)
- 400g tin borlotti beans or 200g cooked borlotti beans
- 250g chestnuts, ready cooked
- Handful of fresh parsley, chopped
- Salt and freshly ground black pepper
- Heat the olive oil in a large lidded saucepan and sauté the leeks until softened.
- Add the carrots, garlic, sage, rosemary and oregano, cook for a few minutes with the lid on.
- Stir in the flour, followed by the red wine, water, vegetable bouillon powder, bay leaf, chillies, tomatoes and shoyu.
- Simmer for 20 minutes, until the carrots are tender but still have a bite to them.
- Add the borlotti beans and chestnuts.
- Check the seasoning and cook for a further 10 minutes.
- Finish with chopped parsley and a twist of freshly ground black pepper. Serve with Celeriac and Potato Mash.
Tip: The most convenient chestnuts to use are the vacuum-packed cooked chestnuts. If you use tinned chestnuts make sure they are unsweetened.