Butterbean stew with sugar kelp
This butterbean stew is a perfect example of a recipe that is greater than the sum of its parts. These humble, store-cupboard ingredients, when treated correctly, create a comforting dish with deep umami flavours and a rich, creamy texture. Cabbage and sugar kelp both lend a bit of crunch, so every mouthful is different. This dish is perfect for a spring evening and requires little preparation. Top with chilli flakes if you prefer a bit of heat, and as always, feel free to swap out your regular salt for Arctic Seaweed Salt for extra seaweed goodness!
Serves 4
Ingredients:
2 tbsp unsalted butter
2 tbsp olive oil, plus extra to finish
1 large onion, thinly sliced
3 garlic cloves, minced
2x 400g tins butterbeans
600ml chicken or vegetable stock
300g cabbage, roughly chopped
1 tbsp white wine vinegar (or to taste)
10g dill, finely chopped
25g dried sugar kelp, soaked in cold water for 2 hours (or overnight), sliced into strips
Salt
Black pepper
Directions:
1)
Heat the butter and oil in a large sauté pan over a medium-high heat, until foamy. Add the onions, cover and cook for about 10 minutes, stirring occasionally. The onions should be just starting to caramelise. Use a slotted spoon to transfer about a quarter of the onions to a bowl and set aside.
2)
Add the garlic to the pan and continue to cook until fragrant, around 2 minutes.
3)
Add the beans and season with salt and pepper. Use the back of a spoon to gently crush around half of the beans – the starch will help thicken the stew.
4)
Add the stock, bring the mixture to a boil and immediately turn down to a simmer. Simmer for 15-20 minutes.
5)
Add the cabbage and vinegar, stirring until everything is coated in the sauce and the cabbage is starting to wilt, but still retains a bite (around 10 minutes). Season with salt, pepper and vinegar to taste.
6)
Remove from the heat and stir in half the dill, and three quarters of the sugar kelp. Divide between four bowls, topping each with the remaining dill, onions, sugar kelp, a drizzle of olive oil and some extra black pepper.
7)
Serve and enjoy with crusty bread.
