White Bean, Cavelo Nero + Lemon Stew

Recipe:

White Bean,
CAVELO NERO + Lemon
Stew

PLANT-BASED | GLUTEN FREE OPTION

Total time: 1hr
Serves: 4

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INGREDIENTS

• 2 onions

• 2 large carrots

• 3 celery sticks

• 1 leek

• 5 cloves garlic (crushed)

• 1 chilli

• 3 bay leaves

• 2 stock cubes

• 1 litre water

• 1 lemon

• 2 tins butter beans

• 1 cup frozen peas

• 1 ½ cups cashew milk

• 2-3 tsp Himalayan salt (to taste)

• 4-5 stems cavelo nero

• 1 handful fresh dill

• Ground pepper, to serve

METHOD

1. Chop the onions, carrots, celery, leek, garlic and chilli into fine slices and sautee until soft in a large saucepan - around 15mins.

2. Add the bay leaves, stock cubes and water to the pan. Cut the lemon into large slices (skin on) and add these to the pan. Simmer for 5 minutes.

3. Add the butter beans and frozen peas. Simmer for another 10 minutes.

4. Add the cashew milk and 2-3 tsp salt (to taste). Boil for a further 2-3 mins then turn off the heat.

5. Thinly slice the cavelo nero and stir this into the stew, leaving it for a minute or so to let it soften in the pot. Stir through a large handful of dill.

6. Top with ground pepper, and serve with warm sourdough