Just back from an unexpectedly extended London visit–thanks to a strike by air traffic controllers in France. In fact the extra days (4) were a blessing. A chance to catch up with brother Jack who flew in from Japan the day before we were supposed to leave and nephew Theo, who plays bass guitar in Wolf Alice–burgeoning indy band about to hit the big time.
Brothers as the backing group to the new kid on the block!
Now back in France and a stew with SUMMER in its DNA–though the seasonal sweetness of fresh tomatoes may not yet be fully expressed–and enough comfort factor to lift the spirits after a wet and wretched May here–not to mention the tempest raging outside today!
It’s inspired by a Martha Rose Shulman recipe in The New York Times.
Few ingredients, simple to do and a pleasing look–just the ticket!
1 medium onion–chopped
2 tbsp olive oil
3 garlic cloves–mashed with half a teaspoon of salt
3 medium courgettes/zucchini–cut in centimeter rounds
3 tbsp chopped tomatoes–tinned [canned] at this time of year
200gm/8oz cherry tomatoes–halved
250gms cooked white beans, tinned or jarred–(the best you can find–I favour jarred)
3 sprigs of thyme
salt and pepper
Sweat the onion in the oil until soft; then tip in the garlic and sauté for a few seconds.
Add the courgettes/zucchini and turn them over in the mix.
Cook until they too start to soften–about 5 minutes.
Add all the tomatoes, thyme sprigs and a seasoning of salt and pepper and cook for 10 minutes until the cherry tomatoes start to soften.
Add the beans and their liquid and/or a couple of tablespoons of water.
Cook for a further 15 minutes.
Check the seasoning for salt and pepper.
We are having the stew spooned over a baked sweet potato tonight.
Robin Ellis 
Happy to find you back at the stove! I think you have solved my ‘what’s for dinner’ question. The sun is finally out and the rain, rain has gone away for at least a few days.
Good Betsy–hope Bob likes it!
Welcome back, Robin!
You must’ve sent the heat of summer our way…first day in awhile to hit the 90s!! Thanks again for the lovely retirement greetings–that was quite unexpected! Now that I have time to cook real food, we’re eating out a lot less, and eating less “junk,” salt, etc. This looks good–perhaps with summer squash instead of courgettes? (Gene’s not big on zukes.) I’ve become domesticated again! 🙂
Cheers & hugs!
Thanks, Robin! Sounds like a very nutritious and inexpensive dish.
Thanks for sharing the photo of your brother and nephew. I wish
him much success. Looks like a nice kid. I’ve been wondering where you were. Glad you’re back! Linda
This sounds delicious! I just started eating a vegan diet 5 weeks ago and have already lost 20 lbs plus my cholesterol has gone from 228 to 181. My doctor had wanted to put me on statin drugs and I said no way–let me try diet instead! I’ve got a long way to go, but its a great start!
Casting an eye down my inbox subjects I read, “Courage and bean stew…..”
🙂
Lovely photo.
Just to let you know, I made this one last night; my husband Martin & I loved it! It was minus the sweet potato, but still great, & so simple. Martin said I should add garlic to it, and when I told him there were 3 in it, his face changed! It hadn’t had enough time to cook in i guess(We eat a lot of it) I just had some left-over for lunch, and you can taste it now! Delicious. Had mine with toasted ww bread & olive oil.
Thanks!
Left overs often taste better–nearly always in fact!
I LOve leftovers too. Mr Ellis I really loved you in Poldark. You are a really good actor
It looks really nice but what can I use because I am allergic to onions and garlic and have a very sensitive stomache. I have just become a vegetarian
Try leaving out the onions and garlic. Season well, remembering the thyme. It won’t have the depth of taste but it’s worth a try.