This stew is so scrumptious and packed with flavour! By adding a little bit of soy cream it become super creamy and indulgent! The porcini mushrooms add a really hearty and rich flavour which goes so well wit the buttery texture of the beans. This stew is ideal for cosy nights in and it freeze perfectly well!

Serves 3-4 people

Ingredients:

200gr of dried haricot beans soaked in water for at least 6 hours or overnight

1 head of garlic

1 white onion finely chopped

A handful of dried porcini mushrooms

1 celery stick, finely sliced

A generous handful of cavolo nero roughly chopped

2 tbsp of soy or oat cream

1 tbsp of Schwartz dried parsley

Plenty of salt and pepper to taste

A generous dash of olive oil for cooking

Drain and rinse the soaked beans and place them in a large pan or if you want to save time a pressure cooker. Nestle the garlic in the beans and cover witrh plnety of cold water. If you are using a regular pan bring to boil then simmer on a low heat for 50-60 minutes until the beans are tender. If you are using a pressure cooker you wil only need to cook the beans for 20 minutes.

In the meantime soak the porcini mushroons in boiling water for about 15-20 minutes. Drain the mushrooms but reserve the water. Roughly chop the mushrooms.

Drain the beans and and place them into a bowl. Fish out the garlic bulb and squeeze out the garlic pulp.

To a large pan add the dash of oil and add the finely chopped onion and celery and fry on a medium heat for  5-8 minutes until the onion starts to soften and caramelised. Add in the chopped porcini mushrooms, beans and garlic. Add the porcini water until the beans are covered. Put the lid on and cook for 20-25 minutes on a low heat. Keep adding more porcini water if the beans get too dry. The beans should go really soft and creamy. Add in the soy/oat cream, salt and pepper, Schwartz dry parsley and the chopped kale. Mix everything together and cook for another few minutes. Serve with a drizzle of extra virgin olive oil and if you fancy some crusty bread.