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Borlotti, corn & tomato stew in a plate
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
  • 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
  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.