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Borlotti Bean Stew

Earthy, Slow-Simmered & Full of Forest Comfort
 

This is the kind of stew that makes you breathe a little slower. Full of warmth and quiet depth, it brings together the earthiness of boleti mushrooms with the softness of white beans, the sweetness of slow-cooked vegetables, and a good glug of olive oil. It’s food for cold evenings, worn wooden spoons, and crusty bread torn straight from the loaf.

 

A stew like this doesn’t rush. It simmers gently—filling the kitchen with the scent of herbs and the forest floor—and is better for it.

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INGREDIENTS - serves 4

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 carrots, diced

  • 2 sticks celery, finely sliced

  • 2 garlic cloves, crushed

  • 20g dried porcini mushrooms, soaked in 250ml hot water

  • 400g of chopped tomatoes

  • 400g of borlotti beans pre-cooked

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 1 bay leaf

  • 500ml vegetable stock

  • Salt and pepper, to taste

  • Optional: chopped fresh parsley and a drizzle of extra virgin olive oil to finish

HOW TO 

  • Prepare the mushrooms – Soak the dried mushrooms in 250ml hot water for 15–20 minutes, then drain (reserving the soaking liquid), and chop the mushrooms finely.

  • Sauté the base – In a heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook for 10 minutes until softened.

  • Add garlic and mushrooms – Stir in the garlic and chopped mushrooms. Cook for another 2–3 minutes.

  • Build the stew – Add the chopped tomatoes, beans, thyme, bay leaf, reserved mushroom soaking liquid, and vegetable stock. Stir gently and bring to a simmer.

  • Simmer slowly – Cover loosely and let the stew simmer gently for 35–40 minutes, stirring occasionally, until thickened and fragrant. Add salt and pepper to taste.

  • Serve warm – Ladle into bowls, finish with fresh parsley and a drizzle of olive oil. Best enjoyed with thick slices of sourdough or herby dumplings

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Nutritional Advice (per serving, approx.):

  • Calories: ~290 kcal

  • Protein: 11g

  • Carbohydrates: 28g

  • Fat: 12g

  • Fiber: 9g

  • Rich in: plant-based protein, fiber, iron, potassium, and immune-boosting antioxidants from mushrooms

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This stew is naturally vegan, gluten-free, and can be made even heartier with a handful of pearl barley or lentils stirred in. It's deeply satisfying and packed with nourishment—a bowl full of the forest and hearth.

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