As I’ve been having quite a blast recently with baking I’m back to what I feel I do best; gravies, sauces and stews. Even though it’s summer. At night I seem to stuff my face with mostly salad stuff. During the day is a different matter as it’s cold first thing. Even my clothes are damp to put on. It’s summer outside but it ain’t flip-flop weather until well into late afternoon here by the coast. Because of that there’s nothing nicer than tucking in to a portion of delicious Cannellini Bean Stew with Kale for a late lunch. And this was so good. Full of flavour and loaded with nutrients. Okay, so a lot of people don’t seem to care for kale. I love the stuff.
Cannellini Bean Stew with Kale, pancetta, potatoes and flat leaf parsley
- 100g (3.52 oz) x pancetta
- 100g x (3.52 oz) kale (if already chopped then do pick through the kale discarding think stems and any leaves that are blemished)
- 300g (10.58 oz) x onions, halved, peeled, trimmed and chopped
- 2 x dried bay leaves, split
- 3 – 4 x organic garlic cloves, root end cut off and discarded, cloves kept whole
- 2 x carrots, peeled, trimmed and roughly chopped
- 2 – 3 x celery stalks/ribs, washed, trimmed and roughly chopped
- 2 x parsley stems
- 1/4 x teaspoon cayenne pepper
- 400ml (0.84 US pt lqd) x cold water
- 1/2 x organic vegetable stock cube
- up to 400g (14.11 oz) x potatoes, scrubbed or peeled and chopped into smallish cubes
- flat leaf parsley, finely chopped to serve
- seasoning, both freshly ground sea salt and black pepper
Measurements within brackets above are approximate only.
- Put a heavy-based saucepan on electric heat No 3 (out of 6) and add the already chopped pancetta without oil. Stir through occasionally and when turning nicely golden remove from pan and set aside.
- Add the prepared kale to the same saucepan as the pancetta has been cooked in, adding a little oil if necessary. Clamp on a lid and leave for about 5 minutes or so. Stir through and replace the lid. Continue to cook, reducing heat if necessary, until the kale has reduce to about a quarter of its original bulk. Take off lid and let any steam dry off, being careful that the kale doesn’t scorch or turn crisp. When ready remove from the pan and set aside.
- In the meantime put a heavy-based saucepan on heat No 3. When hot pour in a little oil and the onions. Add a lid and leave for about 10 minutes, checking after 5. After about 15 minutes take off lid and continue to cook until the onions start to take on a pale golden colour. Reduce heat to No 2, stir through often and pour in more oil if necessary. When nicely golden take off heat and set aside.
- Put a large saucepan on heat No 4 with the carrots, celery, bay leaves, garlic, parsley stems, cayenne pepper, water and half a stock cube. Bring to a boil, with a lid, and then reduce to heat No 2. Simmer for at least 30 minutes. Then remove the carrots, celery, and bay leaves and set aside. When cool enough to do so blend the onions with the stock until smooth. Pour back into the saucepan and add the potatoes. Put back on heat No 3 then reduce to No 2 and simmer until the potatoes are cooked. Add the kale and pancetta, heating the pancetta in the same pan as before, making sure everything is nicely hot before serving with lots of freshly chopped or snipped flat leaf parsley.
All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn