Basquaise Stew
A classic stew from the Basque region of France where the flavours of neighbouring Spain have a culinary influence.
We have had this delicious casserole on and off the menu for many, many years and it’s a firm favourite.
Saffron, orange, paprika, onions, sweet red peppers, fresh aromatic thyme and dry white wine, added to plump butterbeans to make a plant based stew packed full of bold, Smokey flavours.
INGREDIENTS
Serves: 4-6
• 4 tablespoons olive oil
• 600g good quality canned butter beans ( or dried soaked overnight )
• 2 large onions– cut into rustic wedges
• 3 garlic cloves- finely chopped
• 2 teaspoons paprika
• Pinch of saffron ( careful not to add to much to avoid over powering the dish )
• ½ teaspoon cayenne pepper
• 250ml dry white wine
• 250ml vegetable stock
• 4 tablespoons tomato puree
• 2 red peppers- cut into large pieces
• 1 Orange ( peeled & juiced - keep peel )
• 400g ripe full flavoured vine tomatoes– diced
• 2 tablespoons freshly chopped thyme
• 2 bay leaves
• 1 tablespoon corn flour mixed with 2-3 tablespoons of water
• Salt and coarse black pepper to season
• Roughly torn French parsley to serve
METHOD
• On a low and add the olive oil to the casserole. Add the onions and cook slowly for 4-5 minutes until lightly caramelised. Stir in the garlic, paprika and the cayenne pepper and cook for a further 1-2 minutes.
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Pour in the wine and stir to remove the caramelised pieces from the base of the pan. Add the saffron and orange peal
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Turn up the heat and simmer until the wine is reduced by half. Add the stock and tomato puree and simmer for a further 2 minutes.
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Add the butter beans, Stir in the peppers, orange juice ,tomatoes, fresh thyme and bay leaves. Bring the contents to a simmer, then turn down the heat, place on the lid and cook for 45-50 until the beans are soft & tender.
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Remove the lid and stir in enough of the cornflour and water mixture to thicken the sauce to the desired consistency. Season to taste with some salt and pepper.
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Remove the bay leaves and serve the casserole with roughly chopped French parsley.