Brothy, beany + incredibly nourishing - this is a dish to beat the Jan Blues. Leeks and fennel are simmered down until soft and silky, with creamy Queen Butter Beans giving it body and ultimate creaminess. It’s all topped off with a lemony, herby, pumpkin seed gremolata to add a lively brightness. It’s also entirely plant-based. You can also serve this with some crusty bread if you like, for mopping up all the delicious juices.
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
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Ingredients
leek 2 (sliced)
garlic cloves 2 (sliced)
fennel 1 (wedges)
olive oil 3 tbsp
vegetable stock cube 1
Bold Bean Queen butter beans 570 g
pumpkin seeds 50 g (toasted)
fresh parsley 15 g (chopped)
lemon 1 ½
Method
Cook the beans, leek & fennel
Roughly slice the leeks. Thinly slice the garlic cloves. Slice the fennel lengthways into 6-8 wedges.
Heat a dash of olive oil in a large pan over medium-low heat. Add the leeks and fennel wedges cut-side down - with a pinch of salt and sauté until nicely softened, about 10-12 minutes - the longer you leave them, the sweeter they’ll be. Add the garlic in the final minute of cooking and cook until fragrant.
Make up the vegetable stock cube with 200ml boiling water.
Pour in the Bold Bean Queen butter beans with their stock and the vegetablestock and stir to combine. Bubble away for 4-5 minutes, crushing some of the beans slightly with a spoon to thicken the broth.
Make Pumpkin Seed Gremolata
Toast the pumpkin seeds in a dry pan for 2 minutes until they start to pop and smell toasty. Finely chop up half of the pumpkin seeds (this will create more of a pesto-like texture).
Add all the pumpkin seeds to a bowl with the chopped fresh parsley, olive oil and the zest and juice of 1 lemon. Check for seasoning.
Finish & plate up
Once the stew is looking brothy and glossy, stir in the juice of ½ lemon and some crackedblack pepper. Spoon into bowls and scatter over the gremolata.
