50 mins
Not Too Tricky
serves 4
About the recipe
This showstopping dinner is a true celebration of bean season. There are so many fresh varieties growing as we head into autumn, so I’m heroing runner, borlotti and French beans into this sumptuous stew. Paired with herby, pancetta-wrapped monkfish, this is super special!
Ingredients
BEAN STEW
olive oil
½ a bunch of fresh mint (15g)
2-3 cloves of garlic
1 fresh red chilli
1 teaspoon baby capers
2 anchovy fillets in oil, from sustainable sources
1 leek
400g fresh borlotti beans (podded weight)
250ml rosé wine
1kg baby potatoes
2 x 400g tins of quality plum tomatoes
200g runner beans
200g yellow and green French beans
MONKFISH
2 sprigs of fresh flat-leaf parsley
4 sprigs of fresh rosemary
1 lemon
1 x 350g monkfish tail fillet, skinned, trimmed, from sustainable sources
11 slices of higher-welfare smoked pancetta
30g Parmesan cheese
2 cloves of garlic
1 fresh red chilli
Top Tip
To make this alcohol free, simply leave out the rosé wine.
Method
- Heat a thin layer of olive oil in a large non-stick casserole pan over a medium heat, pick in the mint leaves and fry for 1 minute, or until crisp. Transfer to kitchen paper, then set aside.
- Peel and finely slice the garlic, trim and finely slice the chilli and add to the mint-infused oil with the capers and anchovies. Halve, wash, and finely slice the white part of the leek and stir into the pan, saving the darker tops for another day (see tip).
- Tip the borlotti beans directly into the pan, turn up the heat to medium-high, pour in the wine, then add the potatoes, cutting any larger ones into 2cm chunks. Let the wine cook away, then pour in the tomatoes, along with 1 tin’s worth of water, breaking them up with the back of a wooden spoon.
- Feed the runner beans through a bean cutter. If you don’t have one, run a speed-peeler down each side of the bean to get rid of the stringy bits, then cut them at an angle into 3cm pieces. Trim the stalky ends off the French beans, then add all the beans to the pan. Cover and cook for 20 minutes, or until thickened and reduced.
- Preheat the oven to 200°C/400°F/gas 6.
- Pick the leaves from the parsley and 2 rosemary sprigs onto a board. Grate over the lemon zest, then finely chop everything together, until nice and fine. Add a pinch of black pepper, lay the monkfish on top and roll in the rub.
- Drizzle a large piece of greaseproof paper with oil. Lay the pancetta slices on top so they’re overlapping slightly, then finely grate over the Parmesan. Place the monkfish at the bottom end of the pancetta slices so it's lying horizontally across the slices, then gently roll it up, using the greaseproof paper to help you.
- Heat 1 teaspoon of oil in an ovenproof non-stick frying pan on a high heat, then gently add the monkfish. Peel the garlic cloves and quarter the zested lemon, then add to the pan along with the whole chilli and remaining rosemary sprigs.
- As soon as the pancetta starts to sizzle, transfer the pan to the oven and roast for 15 to 20 minutes, or until golden, crisp and cooked through.
- Baste the monkfish with the juices from the pan, leave to rest, then slice into 4 portions. Serve with your bean stew, topped with crispy mint leaves.
Recipe adapted from Jamie at Home by Jamie Oliver, published by Michael Joseph © Jamie Oliver Enterprises Limited (2007 Jamie at Home).
Beans are not only delicious, they’re high in fibre and a source of lots of other nutrients, so be sure to grab them when you spot them in the markets and supermarkets.
De-seed, finely chop and add the roasted chilli to the stew, along with the rosemary, discarding the stalk, and serve with the jammy lemon wedges.
The leek’s darker tops are tough, but full of flavour – slice and add them to slow-cooked stews or to flavour broth.
I’ve used fresh beans here, but you can swap in tinned or frozen beans, if you need.
Tags
