it’s certainly less pretty) but I love it this way and it yields a lot of leftovers.
Anna champions black-eyed beans and I nearly always include them but black beans work well too, either in combination or on their own. Use whatever you have in your cupboard.
One of the comments on the recipe reads:
“Incredible dish — and the first time ever I have loved black-eyed beans. Their chalky texture suits this dish perfectly — and the herb smash lifts it to heaven.”
I couldn’t put it better myself. The stew is perfectly good on its own - I know this because someone once finished off the herb smash while leaving some stew - but I could never make the stew without the smash; they’re partners in deliciousness. The smash is coriander-heavy so if you have that gene that makes coriander taste like soap then this probably isn’t the recipe for you.
We eat this dish with pitta bread or sourdough and, as with most stews, it tastes even better the next day.
This recipe is based on the version that appears in A Modern Way to Cook, which omits cinnamon from the stew and parsley from the smash.
I zest the lemon in case I don’t get enough of a lemon flavour from the juice alone. I add the zest to taste and don’t usually use all of it. This way I don’t have to use a second lemon if the stew isn’t quite lemony enough.
I decrease the raw garlic in the smash and add more garlic to the stew.
The original recipe makes use of the water that the beans are soaked in. Sometimes my beans are salted so I drain them and add fresh water instead.
Kale and spinach are good substitutes if you don’t have chard or cavolo nero.
Leftovers keep in the fridge for up to 48 hours and I’ve successfully frozen both the stew and smash.
A Modern Way to Cook by Anna Jones.
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