175 g (6 oz) cannellini beans, soaked overnight and drained
700 ml (1 1/4 pints) chicken stock
25 g (1 oz) butter
225 g (8 oz) courgettes, trimmed and sliced
225 g (8 oz) aubergines, trimmed and sliced
100 g (4 oz) celery, trimmed and sliced
100 g (4 oz) onions, skinned and sliced
100 g (4 oz) red peppers, seeded and sliced
150 ml (1/4 pint) dry cider
2.5 ml (1/2 tsp) dried thyme
15 ml (1 tbsp) cornflour
salt and freshly ground pepper
700 ml (1 1/4 pints) chicken stock
25 g (1 oz) butter
225 g (8 oz) courgettes, trimmed and sliced
225 g (8 oz) aubergines, trimmed and sliced
100 g (4 oz) celery, trimmed and sliced
100 g (4 oz) onions, skinned and sliced
100 g (4 oz) red peppers, seeded and sliced
150 ml (1/4 pint) dry cider
2.5 ml (1/2 tsp) dried thyme
15 ml (1 tbsp) cornflour
salt and freshly ground pepper
method
1. Put the beans into a pan with the stock and bring to the boil, cover and simmer for 45 minutes. The beans should be tender but still a little firm.
2. Melt the butter in a large deep frying pan and cook the vegetables a few at a time until golden.
3. Add the vegetables to the beans and stock. Add the cider and thyme, cover and simmer gently for 15 minutes, or until the beans and vegetables are tender.
4. Blend the cornflour to a paste with a little cold water and stir into the pan. Bring to the boil, stirring and cook until thickened. Adjust the seasoning before serving.
2. Melt the butter in a large deep frying pan and cook the vegetables a few at a time until golden.
3. Add the vegetables to the beans and stock. Add the cider and thyme, cover and simmer gently for 15 minutes, or until the beans and vegetables are tender.
4. Blend the cornflour to a paste with a little cold water and stir into the pan. Bring to the boil, stirring and cook until thickened. Adjust the seasoning before serving.
serving amount
serves 4 - 6
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