Richard Phillips makes a filling and tasty Tuscan bean stew with croutons - perfect for cold winter nights.
Ingredients
2 medium red onions, chopped finely
4 cloves garlic, chopped
2 tbsp tomato puree
2 bay leaves
2 sprigs fresh thyme
2 carrots, peeled and diced
2 sticks celery, diced
Good handful of picked Cavolo nero cabbage
150g dried borlotti beans (you can use a can of ready cooked beans)
150g dried cannellini beans (you can use a can of ready cooked beans)
4 ripe plum tomatoes, chopped (or a good can of chopped/plum tomatoes)
3 pints vegetable stock
100g dried vermicelli
1 chilli, deseeded and chopped
For the croutons:
100g grated parmesan
½ fresh French stick, cut 1cm thick pieces at an angle for the croutons, toasted on one side
1 tsp of mild mustard
2 egg yolks
Method
Rinse the dried beans under cold water for 10 minutes, (preferably soak over night in water) place into a pan, cover with water and bring to the boil. Turn the heat down and cook for a further 10 minutes, turn off the heat and allow to cool.
Heat 2 tablespoons of olive oil in a pan, add the chopped onions, carrots and celery and cook for 2 minutes. Add the garlic, chilli, thyme and bayleaf season and cook for a further few minutes until they have a very slight colour and the aromas from the herbs start to release.
Add the beans, fresh tomatoes and tomato puree, stir then add the stock, bring to the boil, turn the heat down and cook for 40 minutes on a low heat stirring occasionally.
After 40 minutes add the cavalo nero and the dried pasta and cook for a further 10-12 minutes, until the pasta and beans are tender and cooked through
To make the croutons:
Mix the above ingredients, spread on top of the un toasted side of the croutons, then place under the gill until golden brown, serve alongside the stew
To Serve
Drizzle with olive oil and serve with the parmesan croutons.