A warming, rustic British dish — creamy split fava beans, tender Savoy cabbage and sweet carrots simmered in a simple broth. Packed with organic goodness and perfect for a comforting midweek meal.
Serves 4 | Prep time: 15 mins | Cook time: 50 mins
🧺 What’s in your Farm Direct Recipe Box
-
Split Dried Fava Beans (500 g) — British-grown and organic
-
Brown Onions (250 g) — about 2 medium
-
Carrots, washed (250 g) — about 2 medium
-
Savoy Cabbage (approx. 600 g) — ½ to 1 head, depending on size
🏡 What You’ll Need from Your Cupboard
-
2 tbsp Olive Oil or Rapeseed Oil
-
2 Garlic cloves, crushed (optional)
-
1 tsp Smoked Paprika (optional, for warmth)
-
1 Bay Leaf (optional)
-
1 litre Vegetable or Chicken Stock (or 1 stock cube + hot water)
-
Salt & Black Pepper
-
Juice of ½ a Lemon or a splash of Apple Cider Vinegar
👩🍳 Cooking Instructions
-
Prep the base:
Finely chop the onions and dice the carrots. Warm the oil in a large saucepan over medium heat. Add the onions and carrots and cook gently for 8–10 minutes until soft and starting to turn golden.
-
Add flavour:
Stir in the garlic (if using), smoked paprika, and bay leaf. Cook for 1 minute until fragrant.
-
Simmer the beans:
Add 250 g of the split fava beans (about half the pack) and pour in the stock. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 30 minutes, stirring occasionally, until the beans start to soften and the mixture thickens.
-
Add the cabbage:
Roughly shred the Savoy cabbage and stir it into the pot. Simmer for a further 10–15 minutes, until the cabbage is tender and the beans creamy. Add a splash more water or stock if it thickens too much.
-
Season & finish:
Season generously with salt and pepper, and stir through lemon juice or vinegar to brighten the flavours.
-
Serve:
Enjoy warm with crusty bread, brown rice, or roasted root veg.
💡 Farm Direct Tip:
This braise thickens beautifully when cooled — ideal for reheating or serving as a spread over toast the next day.