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.
Serving size
Ingredients
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
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 470Kcal |
| 388kJ | 1965kJ | |
| Fat | 4.6g | 23g |
| of which saturates | 0.6g | 3.0g |
| Carbohydrates | 9g | 43g |
| of which sugars | 2.4g | 12g |
| Protein | 3.2g | 16g |
| Salt | 0.57g | 2.9g |
| Fibre | 3.9g | 20g |
Vegan
1/3 daily fibre
4 of 5 a day
Low sat fat
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!
Cooking Instructions
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
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.