I fell in love with a bag of dried beans in Waitrose the other week. I know, weird stuff happens to me! After admiring the 10 different beans in the mix I realised I needed to cook something which really celebrated them and made them the star of the show, which is how this Bean and Celeriac Stew happened.
A lot of people worry about cooking dried beans and think they are a faff but trust me they really aren’t. You just need to make them fit into your life. So, I put them into soak the day before I was going to boil them and then they spent a night in the fridge before I made the stew. It wasn’t time consuming, it was just making the beans work for me. It’s ok if you end up soaking them for a day longer than you intended too, they are pretty easy going! I had them boiling away while I was getting on with other stuff in the kitchen so wasn’t really paying them any attention. I boiled the whole bag and used some in this recipe and froze the others for another time. So that next meal is super easy! And at £1.10 for around 12 portions of food they are a cheap and filling source of fiber and plant protein.
The celeriac was on offer and I wasn’t sure what to do with it but the nutty aniseed tang works brilliantly. If you really don’t like it, I know some people have strong feelings about celeriac, you can sub in some potatoes instead. I would leave the skin of the potatoes on so they hold together better.
Don’t be put off by the list of ingredients, they are all easy to come by and make for rich and tasty stew for a bargain. It also freezes brilliantly for packed lunches and would be delicious as a side or as a main meal perhaps with a chunk of fresh bread. And all for less than £1 a portion.
Bean and Celeriac Stew
- 2 tablespoons olive oil
- 2 red onions, chopped in half lengthways and finely sliced
- 2 teaspoons crushed garlic
- 350g peeled celeriac, in 1cm cubes
- 2 large carrots, peeled, cut in half lengthways and chopped into 1cm semi-circles
- 3 sticks celery, sliced into 0.5cm pieces
- 1 green pepper chopped into 1cm cubes
- 100ml red wine (optional)
- 200ml vegetable stock
- 600g mixed cooked beans
- 1 heaped teaspoon spicy paprika
- 1 heaped teaspoon smoked paprika
- 500g carton of passata
- Salt and pepper
- Handful of chopped parsley
- Step 1 Heat the oil in large saucepan, fry the onions, celeriac, celery, carrots, green pepper and garlic for 5 minutes.
- Step 2 Add red wine and cook for a minute then add both the paprikas and the stock, stir and cook the veggies with the lid on, at a simmer for 5mins.
- Step 3 Remove the lid, add the passata and cook for another 10mins at a simmer. The vegetables should be just soft.
- Step 4 Stir in the mixed beans and cook for a further 5 minutes until everything is soft but not breaking up.
- Step 5 Stir through the parsley, season to taste and serve.