Ingredients for a hearty Borlotti Bean Stew: Pressure Cooked Borlotti Beans (20 mins) with Kombu to reduce gasiness, Onions, Leeks, Celery, Garlic, Carrots, leftover Aubergine, Tomatoes, Tomato Paste, fresh Thyme and Rosemary, two Norfolk pork sausages.
Et Voila. The finished stew, served with Blanched Cavelo Nero, and some Goats Cheese and Chutney on Toasted Spelt Sourdough. Delicious. And plenty leftover for a few weekday lunches or dinners.
