Borlotti bean and red pepper stew

Cook up a borlotti bean and red pepper stew and make the most of comforting home-grown flavours. 

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There is something effortless about composing a dish from ingredients you have grown yourself. Everything seems to sing harmoniously on the plate; the flavours of each season naturally complement each other in a way that it could take a lifetime to learn.

This dish of borlotti beans, combined with red peppers is inspired by French country cooking and, in particular, the tradition of cooking from the potager, a garden that delights both the eye and the stomach.

Ingredients
1kg of borlotti beans (try beans harvested this season or older dried beans soaked overnight)
2 red peppers
1 red onion (finely chopped)
1 white onion
1 carrot
1 stick of celery
3 cloves of garlic
1 bouquet garni of sage and rosemary, bay leaf
3tbsp oil
1tbsp red wine vinegar

 

Method

Char the peppers over a gas flame (or roast in the oven) place in a bowl, cover and leave to soften then scrape off the skin and remove seeds and stem.

Cut into strips and marinade with two tablespoons of olive oil, a tablespoon of red wine vinegar, the red onion and a little salt.

Meanwhile, shell the borlotti beans and place in a pot, cover with water, bring to the boil (skimming off any foam) then add the carrot (peeled), onion and celery, garlic and a bouquet garni of the sage, rosemary and bay.

Cook for 15 minutes then add three tablespoons of olive oil and cook for a further 15 minutes until beans are tender (longer for dried beans).

Drain the beans and toss with three tablespoons of olive oil and a handful of chopped basil.

Add the red pepper and shallot mixture and serve with a colourful gratin a for a taste of French country life without leaving home.

 

Words Jojoj Tulloh

Illustration Sarah Young

 

This article was taken from a longer feature in the October 2016 issue of Gardens Illustrated (issue 239)

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