Saturday, 4 January 2014

Bean, fennel and meatball stew recipe




Will it ever stop raining do you think? Everything is soggy and the damp gets right into your bones so now is the time to cheer everyone up with heartwarming soups and stews. Here is one of my favourite recipes which has so many vegetables in it you don't need to serve it with anything other than crusty bread.

Ingredients (easily feeds 4 people)

Onion, red pepper, fennel bulb, 2 tins chopped tomatoes, 2 large carrots, 2 chorizo sausages, 700g minced pork, fennel seeds, olive oil, 4 cloves of garlic, glass of red wine, 2 tins of haricot beans or similar.

First to make your tomato/vegetable sauce.

Fry the sliced onion and garlic in olive oil then add the other vegetables to fry until soft but not browned. Add the tinned tomatoes and the glass of red wine along with the fennel seeds. Add a sprinkle of sugar to stop the tomatoes being too bitter and fry the sliced chorizo then add to the pot. Allow to simmer for 45 minutes.

Then your meatballs.

Roll the minced pork into meatballs - 
you can add breadcrumbs to make meat go further but I prefer mine with just the meat and nothing else. In a separate fryingpan fry them until golden on all sides then add to the top of the veg sauce pushing them under slightly. Bake in a moderate oven for around 45 minutes  and 15 mins before the end stir in the tins of beans.. Serve with bread and/or a green salad - delicious.

Fry up your chopped vegetables
Add everything into the pot
A heartwarming and filling winter meal

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