Borlotti Bean, Sweet Corn & Tomato Late Summer Stew

This lovely and easy Borlotti Bean, Sweet Corn & Tomato Late Summer Stew makes the most of late summer or early Autumn crops. It’s peak tomato & corn season, plus all the lovely beans that have been growing all summer and giving us fresh green beans are swelling in their pods & becoming too large to eat as green beans & are becoming their other treasure, beans to dry for stews and other winter goodies.

The nicest thing about using produce that is in season, is that it really doesn’t need much by the way of extra helping spices. Just simple cooking & some herbs to really bring out the flavours & make them really sing. However the beauty of this recipe is that it also tastes great made with frozen corn, tinned beans & tomatoes. It’s a super simple recipe that can be made according to the season.

I’ve specified fresh borlotti beans in this recipe, only because I grew them this year (and aren’t they lovely with their gorgeous white sheen that’s been gently marbled with pinks & purples!). If you haven’t grown your own, you might be lucky to get them from a farmers market.  However you could use the large beans from any of the larger fresh beans you’ve grown. Runner beans, Butter beans, gigantes, podded and used fresh all would work. Alternatively you could use tinned borlotti beans, or dried beans that you have soaked & cooked. All will taste delicious!

So, make this stew now, with the freshest of fresh seasonal ingredients, such as fresh corn & lovely tomatoes picked fresh from the vine, or make it with store cupboard essentials later in winter. This delicious stew is quite forgiving and just as delicious whichever way you make it!

Top Shopping Tips: 

• Get the freshest of fresh organic ingredients from Abel & Cole with a weekly box.
• Buy dried borlotti beans online or in tins. Amazon or other grocery stores are useful places to shop for these.
• A large saucepan is essential!

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Borlotti Bean, Sweet Corn & Tomato Late Summer Stew

Prep Time

25 mins

Cook Time

45 mins

 

A delicious late summer stew made with lovely fresh seasonal ingredients.

Course: lunch, Main Course, Side Dish

Cuisine: Vegan

Keyword: beans, borlotti, roasted tomato sauce, stew

Servings: 4

Author: Louise-Claire Cayzer

Ingredients

• 2 cobs fresh sweet corn or 250g frozen
• 350 g fresh, shelled borlotti beans or 1 x 400g tin or 350 g cooked beans
• 400g ripe tomatoes, chopped. or 1 x 400g tin
• 2 -3 cloves fresh garlic (we love garlic! use less if you don't !)
• 1 small red chilli- seeds removed This is totally optional! Or use more if you're a chilli freak!
• 1 tsp dried oregano
• 150 ml white wine or just top up with water if you don't have any to hand.
• 1 Tbsp olive oil
• large pinch salt

Instructions

1. If you're fresh corn, carefully cut the kernels from the cob, mince the garlic and roughly chop the tomatoes.

2. Add the olive oil into a large saucepan & sizzle the chopped garlic & chilli in it for a few minutes (until the garlic softens a little)

3. Add the chopped tomatoes, borlotti beans, wine & oregano. Simmer for around 30 minutes, until the tomatoes start to break down & the borlotti beans soften. (This might take a little longer if the beans are a little older)

4. If you are using tinned beans, leave them out until the tomatoes are starting to soften & breaking down, then add them & cook for 10 min.

5. Once you have tender beans, add the sweetcorn & cook for around 6-7 minutes. Sweetcorn cooks quite quickly!

6. Once the sweetcorn is tender, you're ready to serve.

7. I like to serve this up with some fresh basil & crusty bread to mop up the juices. It's also great as a packed lunch or as part of a larger meal.