SWEET POTATO & WHITE BEAN STEW

SERVES 4-5

● 170g dried white beans (or 270g cooked white beans)

● a few sprigs of mixed fresh herbs (optional)

● 1 tbsp olive oil

● 1 onion, finely diced

● 3 garlic cloves, finely chopped

● 1 large sweet potato, peeled and cut into 1.5cm cubes

● 2 carrots, diced

● 1 tbsp freshly chopped rosemary leaves

● 3 chopped sage leaves

● 950ml vegetable stock

● Sea salt and freshly ground black pepper, to taste

● Roughly chopped fresh parsley, to garnish

STEP 1 If using dried white beans, soak them overnight in cold water for at least 8 hours. To cook, drain off the liquid, put them in a medium saucepan and cover with fresh water.

STEP 2 Bring to a boil. Add a pinch of salt and any spare fresh herbs. Simmer for about 30–40 mins, or until tender. Drain and set aside.

STEP 3 In a large saucepan, heat the olive oil over a medium heat. Add the onion and cook, stirring, for 5 mins. Add the garlic and cook for 1 min more. Stir in the sweet potato, carrots, rosemary and sage. Season and cook for 2–3 mins until the herbs are fragrant.

STEP 4 Add the cooked and drained white beans and the vegetable stock and bring to a boil. Simmer over a medium-low heat with a lid for 20 mins until the sweet potato has softened. Uncover, stir and simmer for a final 5 mins. Crush a few white beans against the side of the pot with a wooden spoon to release their starch and thicken the stew. Spoon the stew into bowls and garnish with chopped parsley and freshly ground black pepper to serve.