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Cannellini Bean Stew with Jerusalem Artichoke & Kale Hazelnut Topping
Creamy cannellini beans are the base for this fibre-filled stew. Simmered with garlic, leeks and fresh thyme. Cashew cream adds indulgence. Sundried tomatoes bring Mediterranean flavour. The best part? Crispy, roasted artichokes and a crunchy kale hazelnut topping, to complete the dish!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g hazelnuts (Nuts)
- 1 unwaxed lemon
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 460g cannellini beans (cannellini beans, water, salt)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g sliced kale
- 2 leek
- 2 onion
- 4 garlic clove
- 1 handful of fresh thyme
- 500g Jerusalem artichokes
Nutritional Information
Calories: 470
Protein: 16g
Carbs: 43g
Fat: 23g
Cannellini Bean Stew with Jerusalem Artichoke & Kale Hazelnut Topping
Creamy cannellini beans are the base for this fibre-filled stew. Simmered with garlic, leeks and fresh thyme. Cashew cream adds indulgence. Sundried tomatoes bring Mediterranean flavour. The best part? Crispy, roasted artichokes and a crunchy kale hazelnut topping, to complete the dish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large saucepan, a medium bowl, a measuring jug, a grater & a sieve
Roast the artichokes
- Scrub the artichokes lightly with a scourer to remove any grit. Halve the small ones and quarter the larger ones
- Finely chop or grate the garlic. Strip the thyme from the stalks and roughly chop
- Place the artichokes onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 20 mins, then toss with half the garlic and half the thyme
- Return to the oven for a final 8-10, until soft and golden
Start the stew
- Meanwhile, finely slice the onions. Trim the leeks and slice into 1/2cm thick half-moons. Remove any woody stalks from the kale. Drain and rinse the beans
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the onion and leek and cook for 5-6 mins, until softened
- Stir in the remaining garlic and thyme and cook for another 2 mins
Simmer simmer
- Add the beans, cashew cream, sundried tomato paste, stock powder and 250ml water to the pan and simmer for 8-12 mins, stirring regularly, until thickened. Add a splash of water to loosen if necessary. Season with salt
Make the kale hazelnut mix
- Halve the lemon. Roughly chop the hazelnuts
- Add the hazelnuts and kale to the medium bowl and toss with 1 tbsp olive oil, the juice from half the lemon and a pinch of salt. Massage the kale with your hands for 1-2 mins to soften
Plate up
- Serve the bean stew into bowls, topped with the roasted artichokes and kale hazelnut mix
- Slice the remaining lemon into 4 wedges and serve alongside
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