Spring Butter Bean Stew
Ingredients
The stew
-
2
tbsp
olive oil
-
3
cloves
garlic, minced
-
2
small
shallots, finely chopped
-
1
tsp
salt
-
½
tsp
pepper
-
1
small
fennel bulb, sliced thin
-
1
zest
lemon
-
2
398ml cans
butter beans, drained and rinsed
-
1
tbsp
vegetable stock paste
-
2
cups
water
-
2
cups
black or green kale, sliced thin
The basil herb oil
-
½
cup
packed fresh basil
-
½
cup
olive oil
-
¼
cup
shredded parmesan cheese
-
¼
tsp
salt
-
¼
tsp
pepper
The breadcrumb topping
-
½
cup
regular or gluten-free panko breadcrumbs
-
2
tbsp
olive oil
-
to taste
salt
-
to serve
bread
Instructions
- Heat olive oil in a pot over medium heat, then sauté garlic and shallots until softened.
- Add salt, pepper, and sliced fennel; sauté until fennel is softened.
- Mix in lemon zest, butter beans, vegetable stock paste, and water, then bring to a simmer and cook for 20-25 minutes.
- Prepare the herb oil by muddling or blending the basil, olive oil, parmesan, salt, and pepper until combined.
- Once the beans are tender, adjust seasoning and add kale; remove from heat.
- In a separate pan, heat olive oil and toast panko breadcrumbs until golden brown, then season with salt.
- Serve the stew topped with basil herb oil, panko breadcrumbs, and crusty bread.
Nutrition Facts (estimated)
Servings
2
Calories
1017
Total fat
66.4g
Total carbohydrates
89.3g
Total protein
26.3g
Sodium
1931.8mg
Cholesterol
17.1mg
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