We love to make this white bean stew with this fresh root vegetable mash as part of our weekly meal prep. It's ideal to make a big batch on the weekend and enjoy throughout the week. Fresh, flavorful and modified easily to be vegetarian, or not.
WHITE BEAN STEW
- 1 tbsp oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 large carrot, finely chopped
- 1 leek, chopped
- 2 tbsp tomato paste
- 2 14 oz. cans chopped tomatoes
- 1 14 oz. can butter beans, drained
- 2 14 oz. cans cannellini beans, rinsed and drained
- ¾ cup dry cider
- 1 cup BrothMasters Bone Broth
- A few sprigs thyme, leaves only
- 2 sausages (optional)
- 1 tsp olive oil per portion
- Heat oil in a large pan and sauté the onion, garlic, carrot and leek until soft.
- Add the tomato paste, chopped tomatoes, butter beans, cannellini beans, cider, BrothMasters Bone Broth, thyme and simmer for 15-20 mins until the stew has thickened and the vegetables are tender.
- If you’re adding sausages to any portion, snip each sausage into 3-4 chunks.
- Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
POTATO, PARSNIP, PARSLEY MASH (3P MASH)
- 2 lbs Yukon gold potatoes
- 4 parsnips 4 cups water
- ¾ cups sour cream
- 2 tbsp butter
- ¼ cup chopped parsley
- Cheddar cheese (optional)
- Peel potatoes, and parsnips, cut into chunks, and boil in salted water for 15 mins or so until tender.
- Drain, return to the pan and mash with sour cream, butter, grated cheddar and chopped parsley.
- Season. If you like, put the mash in a heatproof dish, dot with butter and place under broiler for a few mins for a golden and crisp finish.