Provided in the Recipe Box

• Whole dried fava beans (500g)

• Closed cup mushrooms (300–400g)

• Brown onion (1 medium)

Optional additions from the box

• Carrots, diced

• Leek, sliced

• small handful cabbage, shredded

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From Your Fridge / Store Cupboard

• 2 tbsp olive oil

• 2 cloves garlic, chopped (optional)

• 1 tsp smoked paprika or paprika

• 1 tsp dried thyme or rosemary

• 750 ml vegetable stock or water

• Salt and black pepper

Optional extras

• splash of red wine

• tomato paste (1 tbsp)

• chopped parsley

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Cooking Instructions

1. Soak the fava beans

Place the dried fava beans in a bowl and cover with plenty of cold water.

Soak for 8–12 hours (overnight), then drain and rinse.

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2. Cook the base

Heat olive oil in a large saucepan or casserole pot over medium heat.

Add the diced onion and cook gently for 5 minutes until soft.

Add garlic (if using) and cook for 1 minute.

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3. Add mushrooms

Add the sliced mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown.

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4. Add beans and stock

Add the soaked fava beans, paprika and thyme.

Pour in the vegetable stock and bring to a gentle simmer.

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5. Slow simmer

Cover and cook for 35–40 minutes until the beans are tender.

Add any extra vegetables during the final 10 minutes of cooking.

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6. Finish

Season with salt and black pepper.

Stir in parsley if using.

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To Serve

Serve hot with:

• crusty bread

• cooked emmer or black wheat grain

• a drizzle of olive oil

This stew keeps very well and is excellent for batch cooking, often tasting even better the following day.