Butter bean stew with crispy sage and sourdough breadcrumbs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 3 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp chilli flakes
- 1 tsp fennel seeds
- 2 x 570g jars butter beans (we used Bold Bean Co)
- 1 parmesan rind (optional)
- 170ml chicken stock
- 1½ tbsp sherry vinegar
BREADCRUMBS
- 35g unsalted butter
- 1 tbsp olive oil
- 8 sage leaves
- 75g stale sourdough, blitzed to breadcrumbs
Method
- STEP 1
Heat the olive oil in a large flameproof casserole. Once shimmering, cook the onions with a pinch of salt on a medium-low heat for 15-20 mins or until completely softened and beginning to caramelise.
- STEP 2
Add the garlic, chilli and fennel seeds, cook for 1-2 mins, then pour in the beans and their liquid. Add the parmesan rind, if using, and the stock. Bring to a boil, reduce to a simmer and cook for 15 mins.
- STEP 3
Meanwhile, to make the breadcrumbs, melt the butter in a small pan then drizzle in the olive oil. Cook the sage leaves for 3-4 mins or until lightly crisp, then remove from the pan. Add the breadcrumbs and cook for 5-6 mins or until very golden. Season with salt and plenty of black pepper, then transfer to a small bowl.
- STEP 4
Spoon a large ladleful of the stew into a separate bowl and blitz with a hand blender. Tip back into the casserole dish and mix to combine. Add the vinegar and serve sprinkled with the breadcrumbs, crispy sage leaves and extra black pepper, if you like.
