Many cultures have long enjoyed the flavor boost achieved by finishing tender-cooked beans in a fragrant sauce in the oven. Tavče Gravče is the perfect example. Besides its rich flavors, it’s the method of how this dish is cooked that makes it stand out. By using a Macedonian roux, the liquid beautifully thickens into a creamy sauce that coats the beans and gives them a gnarly surface. This is baked beans taken to the next level.
Potaje de Garbanzos, a traditional Spanish chickpea stew, is a soul-warming blend of tender garbanzo beans, vegetables and smoked paprika, simmered to perfection. It’s not only delicious, but with the help of a pressure cooker or ready-cooked legumes it’s also quick to prepare, making it perfect for weeknights or a cozy weekend meal.
Gudeg Jogja is an Indonesian jackfruit stew from the city of Yogyakarta. At the core of the dish is young, unripe jackfruit, which is slow-cooked together with palm sugar and coconut milk until all of the liquid has been absorbed.
Ribollita, Tuscany’s famous bread soup, dates back to the Middle Ages, when servants gathered leftover bread from the banquets of their superiors and combined it with vegetables into a nourishing meal. The name of the dish translates to ‘reboiled’.
Khoresh Bademjan is a comforting Persian aubergine stew that gets its distinctive flavours from the rich aroma of fried aubergines and tangy preserved black limes. Although it is traditionally made with meat, it is also common to use yellow split peas instead, turning this into a wholesome vegan option.
With shallots being available all year round, it’s easy to forget that they too are seasonal. And September is the month when British new season shallots kick into gear. So here we go! Shallots are also brilliant at adding complexity to a dish.
An Indian-inspired stew made with locally grown British split yellow peas.