Why Make This Recipe
Mediterranean bean stew with potato griddle cakes is a delicious and hearty dish that brings the vibrant flavors of the Mediterranean to your table. This recipe is not just about taste; it’s also nutritious, rich in fiber, and packed with vegetables. The creamy, comforting stew pairs perfectly with crispy potato cakes, making it a great option for a filling meal. Whether you’re looking for a comforting dinner or a dish to impress your friends, this recipe is sure to satisfy.
How to Make Mediterranean Bean Stew with Potato Griddle Cakes
Ingredients
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 2 red onions, cut into wedges
- 2 courgettes, chopped into 1cm/½in batons
- 150g/5½oz celeriac, cut into cubes
- 1 garlic clove, finely chopped
- 2 tbsp tomato purée
- 1 tbsp smoked paprika
- 1 x 440g/1lb tin chopped tomatoes
- 200ml/7fl oz vegetable stock
- 1 x 400g/14oz tin butter beans or mixed beans, drained
- Handful fresh basil
- 1 lemon, zest only
- 100g/3½oz cooked broad beans
- 250g/9oz mashed potatoes
- 1 tsp baking powder
- 100g/3½oz plain flour
- Salt and freshly ground black pepper
- 1 tbsp fresh thyme
- 2 tbsp vegetable oil
Directions
- For the stew, heat two tablespoons of olive oil in a casserole pan. Add the onions, courgettes, celeriac, and garlic, and fry them for about 4-5 minutes until they start to soften.
- Add the tomato purée and smoked paprika to the pan, and cook for another 4-5 minutes.
- Stir in the chopped tomatoes and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- After simmering, stir in the butter beans, fresh basil, and lemon zest. Cook for an additional 10 minutes, then add the broad beans. Drizzle some extra-virgin olive oil before serving.
- Meanwhile, prepare the potato griddle cakes. In a bowl, mix the mashed potatoes, baking powder, plain flour, salt, pepper, and fresh thyme until combined. Shape the mixture into six patties.
- Heat vegetable oil in a frying pan. Fry the potato patties for 3-4 minutes on each side, or until they are crisp and golden-brown.
- To serve, ladle the hearty stew into bowls and place the crispy potato cakes alongside.
How to Serve Mediterranean Bean Stew with Potato Griddle Cakes
Serve the warm Mediterranean bean stew in deep bowls with the crispy potato cakes placed on the side. Drizzle some extra-virgin olive oil over the stew for an added touch of flavor. This dish is perfect for a cozy family meal or as a dish for entertaining guests.
How to Store Mediterranean Bean Stew with Potato Griddle Cakes
You can store any leftover stew in an airtight container in the fridge for up to 3 days. Reheat it thoroughly before serving. The potato cakes can also be stored in the fridge for the same amount of time; reheat them in a pan to crisp them up again.
Tips to Make Mediterranean Bean Stew with Potato Griddle Cakes
- Make the stew a day in advance for even deeper flavors.
- Feel free to substitute the beans or vegetables based on what you have on hand.
- For a spicier kick, add a pinch of chili flakes to the stew.
- Use leftover mashed potatoes for the griddle cakes to save time.
Variation
You can add other vegetables to the stew, such as bell peppers or spinach, for extra nutrition. Additionally, you could swap out the potato cakes for quinoa or rice for a different side dish option.
FAQs
1. Can I make this dish vegan?
Yes! This recipe is naturally vegan, making it perfect for anyone following a plant-based diet.
2. How can I make the stew thicker?
If you want a thicker stew, you can add a little more tomato purée or use a starch like cornstarch mixed with water to thicken it.
3. Can I freeze the stew?
Absolutely! The stew freezes well. Make sure to let it cool completely before transferring it to a freezer-safe container. It can be kept frozen for up to 3 months.
