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Bean & tomato stew on sourdough
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Combine all the bold, earthy flavours of Italy with a full-bodied red and rich tomato dish.
– 2 of your 5 a day
– low in saturated fat
2 tbsp olive oil, plus a little extra to drizzle
1 red onion, peeled and diced
2 cloves garlic, peeled and finely sliced
3 anchovy fillets, drained and finely chopped
125g runner beans, cut on the diagonal into 2cm pieces
1 tbsp tomato purée
2 tbsp sherry vinegar
4 large ripe tomatoes, roughly chopped
3 tbsp raisins
4 slices sourdough
½ x 25g pack parsley, roughly chopped
1. Heat the olive oil in a sauté pan over a medium to high heat. Add the red onion and cook for 2 minutes, stirring regularly. Add the sliced garlic, anchovy fillets, runner beans and tomato purée. Fry the whole lot together for another 2 minutes and season generously.
2. Pour in the sherry vinegar and allow to bubble away to almost nothing before adding the chopped tomatoes. Reduce the heat to medium, cover and allow to simmer for about 30 minutes, by which time the beans will have cooked through and the sauce will have thickened.
3. While the stew is simmering, cover the raisins with warm water and leave to soak for 5 minutes until they are plumped up. Drizzle the sourdough slices with a little olive oil and toast under the grill.
4. When the beans are cooked and the stew is thick and chunky, drain the raisins and stir through the stew. Season to taste and serve spooned onto the grilled sourdough garnished with chopped parsley.
Typical values per serving:
This recipe was first published in August 2015.