Tania with inspiration from various Irish Stew recipes on the internet

6-8 servings

White Bean Irish Stew

We swapped the feta cheese that is usually used in this dish for vegan creme fraiche but you can either use nothing if you are being totally fat free or our alternative that was really nice or your choice if you are not dairy free yet.

45 minPrep Time

20 minCook Time

1 hr, 5 Total Time

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Ingredients

• 1 Onion of your choice, yellow or red, finely chopped (fry with veg stock not oil)
• 3 Cloves garlic, minced
• 1 Bunch of kale, chopped (from whole, stems taken off)
• 2 Cups cannellini beans (soak from fresh the day before or 2 tins cannellini beans drained)
• 3 Parsnips, diced
• 2 Tins of tomatoes or one tin and a bolognese sauce of your choice like Llyoyd Groasman's if you don't have time
• 2 Teaspoons smoked paprika
• 1 Teaspoon ground cumin or mixed spice
• 1 Teaspoon dried oregano
• Cracked black pepper
• Pinch of chilli or crushed red pepper
• OPTIONAL
• Vegan cream cheese or creme fraiche and handful of chopped fresh parsley, coriander or basil for topping or all 3

How To Make

1. Pre-soak your white beans over night, we used cannellini beans for good size and taste. They will swell up with the water to used filtered water and a large bowl for them to grow in and plenty of soaking water.
2. Cook the beans in some vegetables stock to build up the bean flavour.
3. Fry the onion in a pan, add the pre-chopped garlic and the diced parsnips in some vegetable stock.
4. Add the spices, tomatoes pre-cooked beans
5. Once happy with the dish add the kale and cook for a further 5 minutes until the kale is soft.
6. Serve up with dollops of vegan creme fraiche and we had some freshly baked seeded sourdough delivered from the Artisan bread man. so used that. If you are gluten free then replace this with some steamed veggies. Which we also added and a salad.

Notes