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James Martin's Tuscan bean stew

by Sarah Alcock

Serves: 4


  • 1 large onion
  • 4 garlic cloves
  • 200g chestnut mushrooms
  • 3 tbsp olive oil
  • 1 tbsp tomato purée
  • 1 x 410g tin borlotti beans, drained
  • 1 x 410g tin butter beans, drained
  • 1 x 400g tin chopped tomatoes
  • 50g pine nuts
  • 1 x 28g pack basil
  • 1 x 60g bag ready-made croutons


  1. Dice the onion, crush the garlic cloves and slice the mushrooms. Heat the oil in a large nonstick pan, add the onion, garlic and mushrooms, and cook for 5 minutes, until softened.
  2. Add the tomato purée, beans and tomatoes, and simmer for 5 minutes. Season.
  3. Meanwhile, toast the pine nuts lightly over a medium heat in a dry frying pan, until golden.
  4. Roughly chop the basil leaves, reserving a few to garnish, then stir it into the stew.
  5. Sprinkle the pine nuts, croutons and reserved basil leaves over the stew. Serve with crusty bread.

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