FreeFrom Flageolet bean, chestnut and cardamom soup-stew
This is one of my more off the wall concoctions and not everyone will like the slightly strange combination of cardamom with a more conventional ‘stew’ – three out of the four people who tried it on loved it, the fourth was distinctly dubious!!
Serves 4 – 6 depending on appetites!
200g/7oz flageolet beans, soaked overnight or 2 x 400g/14oz tins flageolet beans
Soak the beans over night. Drain and put in a large pan well covered with cold water. Bring to the boil and boil gently for approximately 1 hour or until they are softening but still a bit crunchy. Drain. If you are using tinned beans, drain them.
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