Bean Stew à la Marseille

Bean stew recipe

for 4 portions:

10oz / 280g

zucchini squash
(1 piece)

15.5oz / 440g

canned white beans
(1 can)

15.5oz / 440g

canned kidney beans
(1 can)

27oz / 760g

diced tomatoes in juice
(1 large can)

1.5oz / 40g

scallions
(spring onions)

2 cloves

garlic

3.4oz / 100ml

vegetable broth

4 tbsp

balsamic vinegar

1 tsp

fresh basil

1 tsp

dried thyme

1/4 tsp

salt

1/4 tsp

pepper

2 tsp

harissa chili paste
(optional)

  1. Cut zucchini in half and slice. Slice scallions, press garlic and cut basil leaves into thin stripes.
  2. Heat oil in a large pot at medium heat. Add scallions, garlic and zucchini squash and sauté for 4-5 minutes.
  3. Drain white and kidney beans and remove most of the liquid from diced tomatoes. Once zucchini are starting to get tender, add beans and tomatoes to the pot. Mix everything well.
  4. Add broth, balsamic vinegar, half of the basil leaves, salt, pepper, thyme and for a spicy option the harissa paste. Stir in seasoning and continue to simmer on medium heat for 7-9 minutes.
  5. Sprinkle remaining basil leaves on top of the stew and serve.

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