This delicious stew was made for us by Niamh Fox and Sam Gleeson at their home in Co Clare, as part of a lunch that also included pork chops, roast carrots and a tomato salad. It’s best if you make it with fresh borlotti beans.
Serves 2 (or 4 as a side)
INGREDIENTS
75ml olive oil
4 cloves of garlic, thinly sliced
125ml white wine
250ml chicken or vegetable stock
400g fresh borlotti beans (this about a kilo of beans in their pods) or 500g tinned
3 large tomatoes, chopped
A big bunch of parsley, roughly torn
Salt
Pepper
Zest of an unwaxed lemon
METHOD
Put a heavy-based pan on a low heat. Pour in the olive oil. Add the chopped garlic and fry it gently for a couple of minutes. Turn the heat up, add the white wine and boil it for a few minutes, then add the stock and bring it to a simmer. Add the fresh beans and let them cook for 30 minutes (no need if tinned), then add the tomatoes, parsley and salt and pepper to taste. Cook for another 15 minutes, or until everything is tender. Stir in the lemon zest, season generously and serve.
