Anna Jones’ White Bean Pickle Stew Is The Right Side Of Sour

By Anna Jones

Thursday May. 16, 2024

nzme

This rustic, restorative dish by Anna Jones is transformed by the addition of pickles.

Perfect for rainy days, the surprising addition of pickles — yes, pickles — adds a layer of interest to this comforting recipe.

During my second pregnancy, I panicked on getting near to the bottom of my last jar of mustard seed gherkins. Most of the time pickles, gherkins and cornichons are eaten cold, to make the most of their crunch and acidity. But they keep their crunch when added to soups and stews, bringing texture and a hit of sour interest. Here they sit next to onions, beans and greens and a smattering of dill to make a quick stew that tastes much more layered and complicated than it is to make.

WHITE BEAN AND PICKLE STEW RECIPE

Serves 4

50g unsalted butter or vegan butter

2 tablespoons olive oil

2 medium onions, peeled and finely sliced

2 x 400g tins or I x 6oog jar cannellini beans, drained

I litre hot vegetable stock (made with I teaspoon vegetable stock powder or ½ a stock cube)

½ahead (125g) cavolo nero, de-stemmed and leaves roughly chopped

12 cornichons, chopped, plus 4 tablespoons of their pickling brine

½ a bunch of dill or parsley (rng), roughly chopped

Parmesan or vegan Parmesan style cheese, grated, to finish

4 tablespoons creme fraiche or oat creme fraiche

Cook the onions

Heat 50g unsalted butter and 2 tablespoons olive oil in a deep saucepan or wide saucepan over a medium heat.
Add 2 peeled and finely sliced medium onions and cook for 10 minutes until golden and beginning to crisp. Take out half of the onions and put to one side.

Add the beans

Add two 400g drained tins, or 600g jarred, cannellini beans to the pan with 1 litre of vegetable stock.
Season with salt and pepper and use the back of a spoon to squash about half the beans to make the stew creamy. Bring to a simmer over a medium heat and cook for 15 minutes until the beans are hot and starting to break down.

Add the greens

De-stem 125g cavolo nero. The best way to do this is to pinch a thumb and finger across the seem at the base, then run them along the seem, separating the leaves from the stem. Save the stems for a vegetable stock another day, or compost them, then roughly chop the leaves into bite-sized pieces, add to the stew with half (6) the chopped cornichons and 4 tablespoons of pickling brine and cook for 5-7 minutes until the greens are soft.
Taste and season with salt and pepper, adding more brine if needed.

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Finish the stew

Once the greens are soft, spoon the stew into bowls, top with the reserved onions, the other half (6) of the chopped cornichons, half a bunch of dill or parsley, some more olive oil, some grated Parmesan or vegan Parmesan-style cheese and a spoonful of creme fraiche.

Recipe from Easy Wins: 12 flavour hits, 125 delicious recipes, 365 days of good eating by Anna Jones. Published by 4th Estate, $60, out now.