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fennel and white bean stew
A staple in our house and a stew that is on heavy rotation in the cooler months (as you can see below I snapped this picture mid way through walking out the back door to sit in the sun) . Its packed with fennel and turmeric both of which are great aids on the digestive and respiratory systems. We make a big batch up at least once a week and have this stew for lunch and/or dinner. Perfect on its own or dressed up a bit with some yoghurt, flatbread, some garlic rubbed on sourdough or with rice if you want a bit more of a substantial meal. A simple recipe that delivers lovely rich flavour and some super soft beans.
Ingredients:
1 brown onion
1 large fennel bulb
2 garlic cloves, crushed
2 cans butter beans, drained
1 Tbs curry powder
1 Tbs turmeric
1 tsp cumin, ground
1 tsp chilli flakes
1 tsp fennel seeds
2 cups of vegetable stock
olive oil
Using a mandoline or a very sharp knife, slice onion and fennel into fine slices. It is helpful to cut the fennel in half lengthways and chop the bottom off, you can slice the greener ‘stalks’ of the fennel finely as well and use them in the stew too. Place into a medium sized saucepan or deep pan. Toss with crushed garlic, all your spices and chilli. Once your fennel and onion mix is well covered drizzle with a generous amount of olive oil. Sauté over medium heat until mix is soft and beginning to caramelise. Add the beans and mix so they are covered in the spice and fennel mix. Add stock and bring to a healthy simmer. After about 30 minutes your stew should be nice and thick with soft beans that have been soaking up all the flavour. If you feel like your stew has been thickening too quickly you can either turn the stove down low or add another 1/2-1 cup of vegetable stock. Place around to find a consistency you like. Serve nice and hot.
(not) drinking
We have all been sick with the flu for the past month so I haven’t been drinking really. Instead if the mood for an evening cocktail strikes I have been making up little supportive spritz’s with a mixture of wanderlusts natural supplements, the beauty chef’s adaptogen tonic and a splash of soda and some bitters. Sometimes Ill make a lemonade with some cayenne pepper and ginger to top up with soda. Looking forward to feeling like a nice wintery red again soon.