Nathaniel (one of our talented sons) made this delicious stew last night for supper. We were 5 ravenous farmers after a day’s harvesting – and this stew ticked every box: meaty, spicy, incredibly delicious…needless to say we all left satisfied (…and there was some left for lunch today!) Note: you need a BIG pot!

 

Feeds 6-8 very hungry people! (just halve these ingredients for 4 guests)

Ingredients

  • 100g black-eyed beans, 100g dried borlotti beans & 100g dried cannellini beans (or 3 x 400g of canned beans of your choice, rinsed and drained)
  • 10 rashers smoked bacon (about 300g) chopped into lardons
  • 2 tbsp olive oil
  • 5 cloves of garlic, peeled and chopped
  • 800g fresh tomatoes (or 2 x 400g tins chopped organic tomatoes)
  • 1.2 litres chicken stock
  • 225g green cabbage (like Savoy) thinly sliced
  • 300g pork sausages & 100g chorizo (or 400g smoked sausage) sliced into 5mm thick pieces
  • 2 tsp chopped fresh thyme
  • 2 tbsp chopped fresh parsley
  • 2 tsp paprika
  • salt and freshly ground black pepper

Preparation method

  1. If using dried beans, soak them in cold water for 5-6 hours or overnight, then drain, cover with fresh cold water and simmer for 35-40 minutes until they are cooked through.
  2. Gently fry the bacon and sliced chorizo in the olive oil in a flame proof casserole on a medium high heat for a few minutes until golden-brown.
  3. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for ten minutes.
  4. Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 5-10 minutes.
  5. Add the chopped herbs & paprika.
  6. Season to taste with salt and freshly ground black pepper.

Serve with thick slices of crusty bread and butter.