This year I decided to break with the norm on our allotments and not grow runner beans. Instead I’ve been growing borlottis, and two types of french – one purple and one green. This recipe uses all three though you could substitute runners or any tinned varieties.
A cross between a soup and a stew this is one of those few dishes I make that doesn’t have garlic or cheese (or both) in them. I ate this two days running. Day one as a stew with saffron infused basmati rice and day two as a soup with olive focaccia. My advice is to make too much as it tastes better if left in the fridge for a day.
3-4 tablespoons good olive oil
1 onion – finely chopped
2 sticks celery – finely chopped
½ yellow pepper – diced
½ red pepper – diced
1 sweet potato – peeled and diced
1 chilli – finely chopped – de-seeded if you don’t want it too hot
beans – I used about 40 french beans and the beans from about 20 borlottis
4-5 tomatoes – chopped
a tablespoon each of thyme, oregano and basil
Heat the oil in a large casserole dish then fry the onion and celery until soft. Add the sweet potato, peppers, chili and herbs and continue to fry, stirring occasionally until the peppers soften. Add the tomatoes and beans, stir for a few minutes until the tomatoes start to break up then add enough stock to just come up to the same height as the vegetables. Put the lid on and transfer to the oven at 180C. Leave in the oven for about an hour. Remove and add salt as required.