Name: Somerset stew with cheddar & parsley mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp oil; 1 onion finely chopped; 1 garlic clove finely chopped; 1 large carrot finely chopped; 1 leek chopped; 1 tbsp tomato purée; 400g can chopped tomato; 200g can butter bean drained; 400g can flageolet bean rinsed and drained; 200ml dry cider or additional stock; 250ml vegetable stock; few sprigs thyme leaves only; cheddar & parsley mash (see tip below); 2 sausages; 1 tsp olive oil per portion

Somerset bean and tomato stew with cheddar and parsley mash

1 tbsp oil
1 onion
finely chopped
1 garlic clove
finely chopped
1 large carrot
finely chopped
1 leek
chopped
1 tbsp tomato purée
400g can chopped tomato
200g can butter bean
drained
400g can flageolet bean
rinsed and drained
200ml dry cider
or additional stock
250ml vegetable stock
few sprigs thyme
leaves only
cheddar & parsley
mash (see tip below)

Make it non-veggie

2 sausages
1 tsp olive oil
per portion

Method

step 1
Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
step 2
Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.