If I was to be pregnant then cooking down red wine in a stew so it tastes like red wine but without any of the societal judgement should be fine, right? Especially if that certain recipe was loaded with goodness for le beb and le beb carriers ass. Great, it’s sorted then. Here’s to a new range of recipes entitled Matilda And The Kids: A Story About Eating Deliciousness When All You Feel Like Is McDonalds.
This my friends is a winner of a dinner for Meatless Monday. Get around it…
Italian Bean, Red Wine & Swiss Chard Stew
Serves 4-6
Ingredients
- Olive oil
- 1 onion, diced
- 4 cloves of garlic
- 1 large carrot, diced
- 3 stalks of celery, diced
- 1 can of crushed tomatoes
- 2 cups red wine
- 1L chicken stock
- 1 can chickpeas
- 1 can borlotti beans
- 1 can cannellini beans
- Handful of chopped swiss chard – see note
- Parmesan and crusty bread to serve
Method
Drain and rinse the chickpeas, borlotti and cannellini beans then leave aside.
Heat a glug of oil in a large pot and add the onion, garlic, carrot and celery. Saute over a low heat for about 15 minutes without colouring the veg, just sweating out the flavour. Add the crushed tomatoes and red wine and bring to the boil. Simmer for a few minutes to allow the alcohol to cook out then pour in the stock, chickpeas and beans. Bring to the boil once again then reduce to a low simmer for 30 minutes, stirring every now and then.
After 30 mins, add the swiss chard and cook for a further 15 or until the stew is nice and thick. Season with salt and pepper then serve with parmesan (definitely don’t skip this, it’s amazing) and toasted bread. Delizioso.
Kitchen notes...
Swiss chard is silverbeet. If you can’t find any use kale. Spinach will work but it wont be as good reheated.