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 