Weather still rainy, grey and miserable. Bits of the country underwater/cut-off for the third week running (Hi Somerset!). And the electricity bill and rent on AnxiousFlat has just gone up (although not by as much as it could have on the rent, due to my negotiating skills, hard-won knowledge of the UK renting market, plus a hint of “you must be bloody joking, right? Do I look stupid?”).
Time for a comforting and economical vegetable and bean stew, methinks!
Half a large carrot, chopped into small chunks
Four shallots, peeled and chopped finely
Two cloves garlic, chopped finely
One medium leek, chopped widthways
Tin borlotti beans, drained and rinsed
White and chestnut mushrooms, wiped and chopped into chunks
Hot vegetable stock
Oregano and thyme
Some left-over dry white wine that’s been fermenting gently in the fridge for about a fortnight
Heat the oven to medium heat.
Heat oil in a wok or saucepan, and gently sautee the carrots and shallots for 10 minutes.
Add leeks and garlic, sautee for 5 minutes more.
Add the tomatoes, wine, lemon juice, herbs and seasoning.
Heat on a medium simmer until the tomatoes are bubbling, and add the mushrooms, oregano and thyme.
Medium simmer, stirring for 10-15 minutes until the tomatoes are reduced and the mixture is fragrant.
Pour the mixture into a casserole dish, add the beans and enough stock to cover the mixture. Stir.
Put on the lid, and bake in the oven for 40 minutes.
Serve with hunks of bread.