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Borlotti Bean, Squash + Chard Stew
This recipe has been adapted from Giulia Crouch's new book 'The Happiest Diets in the World' - a book which highlights the happiest diet for longevity across The Blue Zones of the world, with inspiration from food + lifestyle she grew up with in Sardinia. This one is is HEARTY, given richness + depth by the addition of red wine. The sweet squash, creamy beans and slightly bitter chard are the best companions.
Ingredients
7 tbsp olive oil
1 onion, peeled and finely chopped
2 celery sticks, finely diced
2 carrots, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
4 sprigs of thyme, leaves picked
3 sprigs of rosemary, leaves picked and finely chopped
2 tbsp tomato purée
300ml red wine
400g tin chopped tomatoes
800ml chicken or vegetable stock
1 jar Queen Borlotti Beans - with their bean stock
1 butternut squash (about 1kg), halved, seeds scooped out and each half cut into 6
200g chard, finely shredded
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Directions
Preheat the oven to 150°C/130°C fan.
Heat 5 tablespoons of olive oil in a large casserole dish and add the onion, carrots, celery and a generous pinch of salt - don’t be put off by the amount of oil, veggie dishes need that extra source of fat to enhance their flavour during a slow cook. Stir and place a lid on top and sweat the soffritto mix for 10 minutes on a low heat. Add the herbs, garlic and tomato puree and cook for 2 minutes more.
Increase the heat and add the wine. Simmer to cook off some of the alcohol until reduced by about half - 2 minutes or so. Pour in the chopped tomatoes, stock and borlotti beans with their liquid. Season again with salt and pepper, mix to combine and bring to the boil. Place the lid on top and transfer to the oven for about 30 mins. This will help to thicken the stew.
Lay the butternut squash in a roasting dish and drizzle the remaining olive oil all over. Season with salt and pepper, and place in the oven for the same amount of time as the casserole.
Remove both dishes from the oven. Carefully remove the lid of the casserole dish and stir in the chard. Submerge the squash into the stew also, place the lid on top and return to the oven for 10 minutes. Check for seasoning, adding a touch more salt or pepper if needed and serve.
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