Name: Flageolet Bean Stew with Chard
Yield: Serves 6 (or more if served as a side)
Ingredients: 4 garlic cloves, peeled; 2 celery sticks, halved; bouquet garni (2 bay leaves and a few sprigs of fresh parsley and thyme tied together with string); salt and black pepper; 2 heads of Swiss chard, or 1 if huge; 4–6 tbsp light olive oil; 500 g dried flageolet beans; 2 onions, peeled and halved; 2 carrots, peeled and halved; 1 tbsp paprika (optional); 1 tbsp tomato purée (optional)

Preparation info

Serves
6
(or more if served as a side)

Difficulty
Complex

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A simple bean stew from Riverford Cook Anna that can be endlessly adapted by adding other veg or meat. It’s good with sausages or leftover roast meat or on its own with crusty bread and a drizzle of olive oil. Using tinned beans (three 400g tins) instead of dried will speed up the cooking, but the flavour of dried beans is generally better.