Name: White Bean Stew with Parmigiano, Pangrattato + Crispy Sage
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 white onions, thinly sliced in half moons; 2 cloves of garlic, thinly sliced; 2 tbsp olive oil; 2 jars of Organic White Beans or Butter Beans - with their bean stock; 2 lemons; 800ml vegetable stock; 50 ml white wine vinegar; A chunk of Parmesan rind; 1 tsp chilli flakes; 300g stale bread (or use GF breadcrumbs); 50g parmigiano reggiano (or vegetarian hard cheese); Small bunch of sage; A head of radicchio; A handful of roasted hazelnuts or walnuts; A splash of balsamic vinegar and olive oil, to dress the salad; Shaved pecorino; Crusty bread to serve.

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Rosie Kellett

White Bean Stew with Parmigiano, Pangrattato + Crispy Sage

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White Bean Stew with Parmigiano, Pangrattato + Crispy Sage

Rated 4.3 stars by 15 users

Servings

Cook Time

30 minutes

Author:

Rosie Kellett

Image of White Bean Stew with Parmigiano, Pangrattato + Crispy Sage

Ingredients

3 white onions, thinly sliced in half moons
2 cloves of garlic, thinly sliced
2 tbsp olive oil
2 jars of Organic White Beans or Butter Beans - with their bean stock
2 lemons
800ml vegetable stock
50 ml white wine vinegar
A chunk of Parmesan rind
1 tsp chilli flakes
300g stale bread (or use GF breadcrumbs)
50g parmigiano reggiano (or vegetarian hard cheese)
Small bunch of sage

Raddichio Salad

A head of radicchio
A handful of roasted hazelnuts or walnuts
A splash of balsamic vinegar and olive oil, to dress the salad
Shaved pecorino
Crusty bread to serve.

Directions

In a heavy bottomed pan, sweat the onions and garlic with the olive oil and sea salt. Cook for at least 15 minutes, until they have reduced and become jammy and translucent. Season with a very generous grind of black pepper.
Add both jars of beans, along with their liquid, the juice of both lemons, vegetable stock, white wine vinegar and parmesan rind. Bring to the boil then lower the heat and simmer for 30 mins, stirring occasionally. You want the liquid to reduce and thicken.
Meanwhile, blitz the stale bread to make breadcrumbs and fry in a little olive oil until golden brown and crisp. Set aside.
Fry the sage leaves in olive oil until crisp, drain on a kitchen towel and sprinkle with sea salt.
To make the salad, simply toss the radicchio with the walnuts and a little balsamic vinegar, season with salt and pepper, plate and then drizzle with olive oil and scatter over some shavings of parmesan.
To finish the stew, scoop out two ladles, puree it and then add back into the pan, giving it a good stir. Taste for seasoning and adjust if necessary, maybe a little more vinegar, salt or pepper, depending on your taste.
Serve the stew in shallow bowls, sprinkled with pangrattato, a few sage leaves and lots of Parmigiano Reggiano, alongside the salad and a hunk of crusty bread.