Equipment
Ingredients
Stew Base
- 300 g leeks, white and light green parts only, sliced into half-moons
- 45 ml olive oil
- 2 garlic, minced
- 2 fresh rosemary, whole sprigs
- 15 g tomato paste
- 480 g borlotti beans, rinsed and drained
- 500 ml vegetable broth, hot
- fine sea salt
- black pepper, freshly cracked
Crispy Garlic Breadcrumbs
- 50 g panko breadcrumbs
- 30 ml olive oil
- 1 garlic, peeled and lightly smashed
- 1 g fine sea salt
Nutrition (per serving)
Method
Trim the dark green tops and root ends from the leeks. Slice them in half lengthwise, then slice into thin half-moons. Wash thoroughly in a bowl of cold water to remove hidden dirt, then drain well.
Heat 45ml of olive oil in a Dutch oven over medium heat. Add the cleaned leeks and a pinch of salt. Sauté gently until the leeks are completely soft and translucent, but not browned.
Stir the minced garlic, whole rosemary sprigs, and tomato paste into the softened leeks. Cook for another minute until the tomato paste darkens slightly and the garlic is highly aromatic.
Pour the rinsed borlotti beans and hot vegetable broth into the pot. Bring the liquid to a gentle boil around 100 degrees Celsius or 212 degrees Fahrenheit, then reduce the heat to low. Simmer uncovered to allow the flavors to meld and the broth to thicken slightly.
While the stew simmers, prepare the breadcrumbs. In a small skillet, heat 30ml of olive oil with the smashed garlic clove over medium heat. Once the garlic begins to sizzle and lightly brown, remove and discard it. Add the panko breadcrumbs and a pinch of salt to the infused oil, stirring constantly until golden and crisp.
Remove the rosemary sprigs from the stew and discard them. Taste the stew and adjust the seasoning with salt and freshly cracked black pepper. Ladle into shallow bowls and top generously with the crispy garlic breadcrumbs just before eating.
Chef's Notes
- Washing leeks correctly is crucial. Always slice them first, then submerge in cold water. Dirt falls to the bottom of the bowl, so lift the leeks out rather than pouring the water through a strainer.
- The secret to a creamy bean stew without adding dairy is bean starch. Mashing a fraction of your beans directly in the pot transforms a thin broth into a luxurious, velvety sauce.
- Pangrattato, or toasted breadcrumbs, was historically used in Italy as a poor man's parmesan. The crunch provides necessary textural contrast to the soft beans and melting leeks.
- If using dried beans instead of canned, soak 200g of dried borlotti beans overnight, then simmer them in water with aromatics for 60 to 90 minutes until tender before using them in this recipe.
Storage
Refrigerator: 4 days — Store the stew and the breadcrumbs in separate airtight containers. Breadcrumbs should be kept at room temperature.
Freezer: 3 months — Freeze the stew only. Do not freeze the breadcrumbs.
Reheating: Reheat stew gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much in the fridge.
