for 4 person

Beans

2 tbsp	olive oil
4	shallots, quartered
1	garlic, cut in half
250 g	dried white beans
3 sprig	rosemary
2	bay leaves
2 ¼ litre	water
1 tbsp	salt
2	raw beetroots, cut into wedges
1 tbsp	lemon juice

Olive oil toast

4 tbsp	olive oil
400 g	bread, cut into slices approx. 3 cm thick

To serve

2 tbsp	flat-leaf parsley, roughly chopped
2 tbsp	dill, roughly chopped
4 tbsp	olive oil
1 tsp	chilli flakes (e.g. Fine Food Chile Chipotle)

How it's done

Beans

Heat the oil in a pan. Sauté the shallots and garlic for approx. 2 mins. Add the beans, rosemary and bay leaf, cook briefly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover and braise over a low heat for approx. 2 hrs. Add the beetroot, cook (uncovered) for approx. 45 mins. until the beans and beetroot are just soft. Stir in the lemon juice.

Olive oil toast

Heat 2 tbsp of oil in a frying pan. Fry 2 slices of bread for approx. 2 mins. on each side until golden brown, repeat the process with the remainder of the oil and bread.

To serve

Place the slices of fried bread in deep bowls, pour the stew and liquid on top. Garnish with the herbs, oil and chilli flakes.

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