Butter Bean, Kelp & Cavolo Nero Stew

Simple, comforting and full of savoury flavour, this butter bean stew is just the thing as the days begin to cool.

A small handful of dried Kelp goes a surprisingly long way. Once rehydrated, it expands considerably and brings a lovely salty, umami depth to the broth. We’ve used cavolo nero here for an early autumn version, but the greens can easily change with the seasons. In spring, we love making it with nettles and wild garlic, while kale works brilliantly too.

Serve with thick slices of crusty bread for dipping into the broth. We picked up a loaf from local Cornish bakery Baker Tom, but any good crusty sourdough or farmhouse loaf will do.

Serves

2

Ingredients

• 1 small handful dried Kelp
• 2 onions, finely sliced
• 3 garlic cloves, finely chopped
• 1 tbsp olive oil
• Knob of butter
• 1 tin butter beans, drained and rinsed
• 500ml vegetable stock
• 3–4 large leaves cavolo nero, roughly chopped
• Cornish Seaweed Salt, to taste
• Freshly ground black pepper
• Extra virgin olive oil, to finish
• Crusty bread, to serve

Method

1. Place the dried Kelp in a bowl and cover with cold water. Leave to rehydrate for around 5–7 minutes. Once softened, drain and roughly chop into bite-sized pieces. You’ll notice it becomes much larger once rehydrated.
2. Warm the olive oil and butter in a large saucepan over a low to medium heat. Add the sliced onions and cook gently until soft and translucent, without letting them brown.
3. Add the garlic and cook for another minute, until fragrant.
4. Add the butter beans and rehydrated Kelp, followed by a splash of water and the vegetable stock. Stir everything together and bring to a gentle simmer.
5. Cook for around 10–15 minutes, allowing the beans to soften further and the flavours of the Kelp, stock and onions to come together.
6. Add the cavolo nero and simmer for another 5 minutes, or until the leaves are tender but still have a little texture.
7. Taste before seasoning, as the Kelp already brings a natural salty flavour to the stew. Add Cornish Seaweed Salt and freshly ground black pepper as needed.
8. Spoon into bowls, finish with a generous drizzle of extra virgin olive oil and serve with plenty of crusty bread.

Change it with the seasons

This is a really adaptable stew. Cavolo nero is perfect as we move into autumn, but ordinary kale works just as well. Come spring, swap the cultivated greens for young nettles and wild garlic.

The Kelp is the constant, adding a savoury, umami depth to a very simple combination of beans, greens and broth.