Roasted Autumn Vegetable Cannellini Bean Stew with Spelt Berries and Kale

Enjoyed the recipe? Leave a rating!

Roasted Autumn Vegetable Cannellini Bean Stew with Spelt Berries and Kale

A flavoursome and complete meal all in one: beans, grains, greens and vegetables. It’s the kind of hearty, creamy, bean-based dish that I crave once autumn sets in.

Prep Time30

Cook Time2 30

Soaking Time1

Course: Main Course

Cuisine: Vegetarian

Servings: servings

Calories: 384kcal

Author: Elizabeth

Ingredients

230 grams cannellini beans sorted
45 grams spelt berries
1.4 litres filtered water plus more, for soaking
5 bay leaves
5 cm piece kombu
10 whole sage leaves
420 grams kabocha or red kuri squash cut into 2.5 cm triangles
5 medium Japanese (Hakurei) turnips quartered (or halved if small)
2 carrots roll cut into 1.2 cm pieces
225 grams Jerusalem artichokes cut into 1.2 cm slices
4 tbsp extra virgin olive oil
1 tsp Shetland sea salt
freshly ground black pepper
1 onion diced
4 garlic cloves finely chopped
2 tsp fresh thyme leaves finely chopped (stems reserved)
2 tsp fresh rosemary finely chopped (stems reserved)
1 tbsp fresh sage chopped
2 celery stalks diced
1 leek cut into 6 mm slices
1 tsp apple cider vinegar
2 tsp tamari soy sauce
140 grams lacinato kale leaves (cavolo nero) thinly sliced

Instructions

Combine 230 grams cannellini beans, dried, and 45 grams spelt berries in a medium pan. To wash, fill pan with water, swish beans and grains around with your hands, let them settle then pour off the water. Repeat and drain.
Cover with at least 960 ml (32 fl oz/4 cups) filtered water and soak 12 to 24 hours.
Drain and rinse, return to pan and add 1.4 litres filtered water, 5 bay leaves, 5 cm piece kombu, 10 whole sage leaves and reserved herb stems from the thyme and rosemary.
Bring to the boil over high heat; skim off any foam that rises to top with a small sieve or slotted spoon. Cover pan, reduce heat to low and simmer for 1 to 1½ hours or until beans are soft and creamy and spelt berries are plump.
Remove and compost kombu, bay leaves and herbs. Drain, reserving cooking liquid and set aside.
Preheat oven to 200ºC/400ºF/Gas Mark 6. Line a baking tray with baking parchment and add 420 grams kabocha or red kuri squash, cubed, 5 medium Japanese (Hakurei) turnips, 2 carrots and 225 grams Jerusalem artichokes. Drizzle with 2 tablespoons of 4 tbsp extra virgin olive oil and sprinkle with ½ teaspoon of 1 tsp Shetland sea salt and a pinch of freshly ground black pepper. Toss well, spread out in a single layer and roast for 25 minutes. Remove from oven, stir gently and return to oven for another 15 to 20 minutes or until browning and cooked through. Remove from oven and set aside.
Warm remaining 2 tablespoons olive oil in a medium to large pan over medium heat. Add 1 onion, finely chopped and sauté for 5 minutes or until golden.
Stir in 4 garlic cloves, finely chopped, and cook another 2 minutes.
Add 2 tsp fresh thyme leaves, 2 tsp fresh rosemary, 1 tbsp fresh sage, 2 celery stalks, fienly chopped, 1 leek, finely sliced, and remaining ½ teaspoon salt; cook for 2 more minutes.
Cover pan, reduce heat to low and cook 10 minutes or until celery is tender.
Add cooked beans and spelt berries, 600 ml (20 fl oz/2½ cups) reserved cooking liquid and roasted vegetables. Bring up to a simmer and cook uncovered for 5 to 10 minutes to allow flavours to meld.
Add more bean cooking liquid to get the desired consistency. Stir in 1 tsp apple cider vinegar, 2 tsp tamari soy sauce and 140 grams lacinato kale leaves; cook for 2 more minutes or until kale is tender. Season to taste and serve warm.

Notes

Recipe & images reproduced with permission from At Home in the Whole Food Kitchen by Amy Chaplin, photography by Johnny Miller. Published by Jacqui Small.

Nutrition