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Hearty Mushroom and Borlotti Bean Stew

Hearty Mushroom and Borlotti Bean Stew

with hazelnut and parsley pesto
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
382 kcal
Protein
: 
6.9g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Hazelnuts
  • Nuts
  • Sulphites
  • Pecan Nuts
  • Pistachio nuts
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Macadamia Nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

25 grams

Hazelnuts

(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)

1 bunch(es)

Tarragon

½ pot(s)

Provencal Herbs

150 grams

Closed Cup Mushrooms

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 unit(s)

Ciabatta

3 unit(s)

Portobello Mushrooms

2 unit(s)

Garlic Clove

1 pack(s)

Bay Leaf

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Carrot

125 grams

Baby Spinach

1 carton(s)

Borlotti Beans

1 bunch(es)

Rosemary

Not included in your delivery

3 tbsp

Olive Oil

500 milliliter(s)

Water

Energy (kJ)1597 kJ
Energy (kcal)382 kcal
Fat21.3 g
of which saturates2.8 g
Carbohydrate19.3 g
of which sugars8.1 g
Dietary Fibre7.8 g
Protein6.9 g
Salt1.9 g
Potassium231 mg
Calcium39 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 180 degrees. Trim the root and the dark green leafy part from the leek. Halve  lengthways then thinly slice widthways. Trim the carrot, then halve lengthways no need to peel. Thinly slice widthways. Peel and grate garlic (or use a garlic press). Thinly slice the closed cup mushrooms. Drain and rinse the beans in a sieve.

2

In a large, deep, frying pan,  heat  a glug of oil over a medium high heat. Fry the carrot, leek, rosemary sprigs and bay leaf until  the carrot is soft and beginning to colour,  stirring occasionally, 6 - 8 mins. Don't forget to remove the rosemary and bay leaf before serving!

3

In the meantime, place the Portobello mushrooms on a baking tray.  Mix half your  grated garlic with 1 tbsp of olive oil per person and add a pinch of salt and pepper. Drizzle  the oil over the mushrooms. Roast in the oven on the top shelf for 20 mins. 

4

Add the  Provencal herb mix, sliced button mushrooms and remaining garlic to the frying pan, stir. Cook for 3 mins, then add the beans, stock pot and water (see ingredients for amount). Stir to dissolve the stock pot, bring to the boil, then lower the heat and simmer until thickened slightly, 10 - 15 mins.  Meanwhile, add a drizzle of olive oil and a sprinkling of salt to the top of the ciabatta, wrap in tin foil and warm in the oven for 15 mins. 

5

Meanwhile, heat a small frying pan over a medium-low heat and toast the hazelnuts until lightly coloured. Remove from the pan and roughly chop.  Roughly chop the parsley (stalks and all). Pick the tarragon leaves from the stalks and roughly chop (discard the stalks).  In a small bowl, mix together the hazelnuts, half the chopped parsley and the olive oil for the pesto (see ingredients for amount). Season to taste with a pinch of salt and pepper.  Set aside. 

6

Mash up some of the beans with the back of  a fork to help thicken the sauce. Stir in the spinach, tarragon and  remaining parsley. Cover with a lid and continue cooking until the spinach has wilted, 3 - 5 mins. Drain any excess liquid from the Portobello mushrooms and thickly slice. Thickly slice the ciabatta. Serve the stew in bowls, topped with the sliced mushrooms and parsley pesto,  with the ciabatta slices on the side.  

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