Posts tagged ‘butter bean’

August 8, 2011

Last Night’s Dinner: Roast tomato and pepper broth with potato, butter beans and greens

(Our last home-cooked meal in London)

Believe it or not this hearty yet summery supper came about as a way of emptying our fridge and store cupboard before our impending move from the city. It’s typical that we would have a couple of peppers, some tomatoes, a few old spuds and half a cabbage (or similar) lying around. It’s also typical that this is the kind of thing we’d end up making with those ingredients.

The first job was to roast a red and a yellow pepper, just coated with a little olive oil, along with a couple of chillis and three cloves of garlic, still in their skins. Also into the oven went a small tray of halved tomatoes, skin side down, drizzled with olive oil and seasoned with salt and pepper. They both need to roast at around 190 degrees for 25 minutes or maybe a little longer. The tomatoes should be starting to collapse and the peppers’ skins almost blackened in parts.

When done, drop the peppers into a plastic bag, tie it and leave to cool/steam for a few minutes – this will help loosen the skins a little. Leave the tomatoes to cool a little, in their roasting tray.

After 5 minutes or so, take the peppers from the bag, slice them open, deseed them and peel as much skins from them as you can (but don’t worry too much if some skin remains). Slip the garlic cloves from their skins and chop the stalks off the chillis. Tip all the roasted veg into a food processor and blend until smooth.

Next, pour the roast veg sauce into a large saucepan/stockpot and add 400ml of water or vegetable stock. Heat until it comes to a boil and then leave on a slow simmer. It should look like a rustic tomato soup.

Now, take your potatoes and boil them until just tender and steam whatever greens you have (dark green cabbage, kale or cavolo nero), stalks removed, for around four minutes or, again, until just tender.

Tip the potatoes and greens into the soup along with a tin of butter bins (other white beans would be fine here but the size of the butter beans is good with this) and simmer for five minutes.

Serve, if you like, with crusty bread.

Depending on the exact amount of ingredients this will turn out more like a stew or more like a soup. I don’t think it really matters. What counts most of all is the deep, rich flavour and aroma of that roast tomato and pepper broth.

One final thing: we’ve described this as summery. Why? Well, because ripe summer tomatoes and the ‘new’ potatoes we used seem to shout of that season. But this is a dish that translates to autumn or winter too. I’d try to make it more ‘stewy’, less ‘brothy’ for those darker months.

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