The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cannellini Bean Stew with Roasted Jerusalem Artichokes, Kale & Hazelnuts
Creamy cannellini beans replace rice in this comforting stew. Simmered with garlic, onion and fresh thyme. Creamed coconut adds indulgence. Sundried tomatoes bring Mediterranean flavour. Crispy, roasted Jerusalem artichokes, leafy kale and crunchy hazelnuts complete the feast.
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 unwaxed lemon
- 20g hazelnuts (Nuts)
- 15g creamed coconut
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 230g cannellini beans (cannellini beans, water, salt)
- 80g sliced kale
- 1 handful of fresh thyme
- 3 garlic clove
- 1 onion
- 250g Jerusalem artichokes
Nutritional Information
Calories: 556
Protein: 18g
Carbs: 49g
Fat: 31g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 80g sliced kale (use half)
- 250g Jerusalem artichokes (use half)
- 1 onion (use half)
- 3 garlic clove
- 1 handful of fresh thyme (use half)
- 20g hazelnuts (use half) (Nuts)
- 4 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon (use half)
- 15g creamed coconut (use half)
Nutritional Information
Calories: 575
Protein: 19g
Carbs: 50g
Fat: 32g
Cannellini Bean Stew with Roasted Jerusalem Artichokes, Kale & Hazelnuts
Creamy cannellini beans replace rice in this comforting stew. Simmered with garlic, onion and fresh thyme. Creamed coconut adds indulgence. Sundried tomatoes bring Mediterranean flavour. Crispy, roasted Jerusalem artichokes, leafy kale and crunchy hazelnuts complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large saucepan, a medium bowl, a sieve & a measuring jug
Roast the artichokes
- Lightly scrub the artichokes with a scourer to remove any grit. Halve the smaller ones and quarter the bigger ones
- Place the artichokes onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper. Roast for 22 mins / air fryer 22 mins
Build the dish
- Meanwhile, peel and halve the onion, then thinly slice. Finely chop or crush the garlic. Strip the thyme from the stalks and roughly chop. Pick the woody stalks from the kale. Drain and rinse the beans
- Heat the large saucepan with 1/2 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add half the garlic and half the thyme and cook for another 1 min
Simmer simmer
- Stir in the beans, sundried tomato paste, stock powder, creamed coconut and 250ml hot water (125ml for 1 person)
- Bring to the boil and simmer for 6-8 mins, stirring regularly, until thickened
Last bits
- After 22 mins of roasting, add three-quarters of the kale alongside the artichoke. Toss with 1/2 tsp oil, the remaining garlic and thyme. Season with salt and pepper
- Return to the oven and roast for a final 5-7 mins / air fryer 3-5 mins, until the veg is soft and golden
- Finely chop the hazelnuts and remaining kale
- Add the hazelnuts and chopped kale to the medium bowl with the juice from half the lemon and 1 tsp oil. Season with a pinch of salt and mix well
Plate up
- When ready, stir the roasted kale into the stew. Season to taste. Add a splash of water if needed
- Share the bean stew between bowls, topped with the roasted artichoke and kale hazelnut mix. Serve with the remaining lemon, cut into wedges
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