Smoky Butterbean & Potato Stew with Cornbread
Smoky Butterbean & Potato Stew
200g dried butterbeans, soaked overnight in water
2 tablespoons oil
2 onions, chopped
1 stick celery, chopped
2 cloves garlic, minced
2 teaspoons smoked sweet paprika
1 teaspoon fennel seeds crushed
1 litre vegetable stock
400g tin chopped tomatoes
1 tablespoon Dijon mustard
2 large potatoes, peeled and cubed
Handful chopped coriander
Method
Set oven to 160oc.
Heat the oil in a casserole pan and add the onions, celery and garlic. Cook gently until soft.
Add the smoked paprika and fennel seeds and cook for a minute.
Add the beans, tomatoes and stock.
Bring to the boil and add a lid. Place in oven and cook for 2 hours.
Add the potatoes and mustard and return to the oven for half an hour or until beans and potatoes are fork tender.
Alternatively use 2 drained tins of beans and reduce stock to 250ml. Cook potatoes first and add beans half way through cooking.
Cornbread
1 small tin sweetcorn, drained weight approx. 165g
2 eggs
300ml buttermilk
225g plain flour
190g fine polenta
3 teaspoons baking powder
½ teaspoon baking soda
125g grated cheddar
4 chopped scallions
50g melted butter
Method
Set oven to 180oc and butter a large loaf tin.
Blend the sweetcorn with the eggs and buttermilk.
Mix the flour, polenta, baking powder and soda.
Mix in the cheddar and chopped scallions.
Make a well in the centre and add the sweetcorn mixture and melted butter. Mix to a batter and spoon into loaf tin. Bake for approximately 45 minutes or until an inserted skewer comes out
