Tomato, fennel and bean stew

Name: How to cook Tomato, fennel and bean stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Tomato, fennel and bean stew

It’s the time of year when I’ve more tomatoes in my garden than I know what to do with and I’m always looking for new ways to use them up. I got my inspiration for this recipe from Genevieve Taylor’s (Bristol based bbq queen) book Seared, but I’ve changed quite a lot to suit my tomato glut and used up various other ingredients that I had in the fridge, meaning you could recreate this recipe using whatever else you’ve got in the fridge too.

Ingredient

Food ration :

2-3 people

Cooking time :

40 minutes

large or two small fennel bulbs sliced

red onion finely sliced

2 cloves

garlic sliced

mushrooms (approx) chopped

6-7

large vine tomatoes chopped

sweet cherry tomatoes chopped

2 cans

pulses (I used 1 borlotti and 1 canelinni)

1 tsp

smoked paprika

1 tsp

chilli flakes

200 ml

water

1 tbsp

tomato purée

2-3 tbsp

fresh herbs (I used parsley and basil)

Cooking instructions

* Step 1

Preheat the oven to 180 degrees. Put the chopped fennel on a baking tray. Coat with 1 tbsp olive oil and season. Roast until soft. Turn occasionally.

* Step 2

Meanwhile in a pan with a lid, fry the onion and garlic in 1tbsp oil over a low heat until soft. Then add the paprika, chilli flakes and mushrooms if using. Once the mushrooms start to sizzle, add the fresh chopped tomatoes, pulses, water and tomato purée. Simmer, covered for 15 minutes stirring occasionally. Then add the cooked fennel and simmer for another 10-15 minutes, uncovered so the mixture thickens/reduces.