The Hairy Bikers’

BEAN CASSEROLE

Down-to-earth cooks Dave and Si are having a Mediterranean Adventure in their newest cookery series. This hearty bean stew hails from the wild and rugged island of Corsica, and is perfect as a veggie main or versatile side for comforting meat dishes. If you’re short of time, swap the dried beans for ready-cooked tinned beans (see GH Tip).

‘Pulses play a huge part in the Mediterranean way of eating and they are really tasty and good for you, too’

Hands-on time 15min, plus soaking. Cooking time 2hr 30min. Serves 4

◆ 250g (9oz) dried flageolet beans, soaked overnight ◆ 2 bay leaves ◆ 2 sprigs rosemary ◆ 1tsp salt ◆ 1 bulb garlic for the casserole ◆ 1tbsp olive oil ◆ 15g (½oz) butter ◆ 1 onion, finely chopped

◆ 2 celery sticks, finely

chopped ◆ 2 leeks, sliced into

rounds ◆ 2 large carrots, diced ◆ 150g (5oz) celeriac,

diced (optional) ◆ 3 garlic cloves, finely

chopped ◆ 200ml (7fl oz) white wine ◆ Sprig rosemary, leaves

finely chopped ◆ Sprig thyme, leaves

finely chopped ◆ 4 medium tomatoes,

peeled and chopped (or 400g tin of tomatoes) for the herb oil ◆ 75ml (3fl oz) olive oil ◆ 1 garlic clove ◆ Zest ½ lemon ◆ Small bunch each parsley and basil, leaves finely chopped ◆ 2 sprigs tarragon,

leaves finely chopped ◆ 1 sprig rosemary, leaves

finely chopped ◆ 1tsp red wine vinegar 1 First make the herb oil. Put all the ingredients in a food processor and pulse until the herbs have broken down and combined well with the oil. The colour should be an intense dark green. Season with salt and pepper. 2 When you are ready to cook the beans, rinse them thoroughly and put them in a large saucepan with the bay, rosemary and salt. Cut the garlic in half horizontally and add it to the pan. Cover with water and bring to the boil, then turn the heat down slightly and continue to cook for 1-1½hr. Check regularly to make sure there’s enough water and the beans aren’t becoming mushy – you want them just cooked, so very slightly al dente. 3 For the casserole, heat the olive oil and butter in a large saucepan. Add the onion, celery, leeks, carrots and celeriac, if using. Fry the vegetables gently over a medium heat for 10-15min, until they have started to soften and brown around the edges. Add the garlic and cook for a couple of min longer, then pour in the white wine. Bring the wine to the boil and let most of it evaporate, then add the herbs and tomatoes. Add the beans and just enough water to cover them. Season generously with salt and pepper. 4 Bring to the boil, then reduce the temperature and put a lid on the pan. Simmer for 30-45min until the vegetables are very tender. The texture of the dish should be slightly loose – you shouldn’t be able to stand your spoon up in it. Check the seasoning and serve with the herb oil to drizzle over the beans. PER SERVING (without oil) 381 cals, 16g protein, 8g fat (3g saturates), 42g carbs (12g total sugars), 22g fibre GH TIP If you can’t find dried flageolet beans, you can swap these out for 2 x 400g tins of cooked flageolet beans, drained. After making the herb oil, skip to step 3, adding the beans at the end of this step, and complete recipe to serve. MAKE IT VEGAN Be sure to use olive oil instead of butter and check the wine is vegan.