Hearty Tuscan beans stewed in white wine and almond cream with a hint of sage topped off with ground sesame seeds and nutritional yeast; Tuscan Bean Stew.
Neck something crunchy and creamy too, and satiate your appetite to oblivion… And, plunge.
This dish will smash any myth that vegan food can’t be nourishing and satisfying.
- When you’ve played in the snow either on your own or with the kids, and need a warming treat that’ll get you yapping in no time, now you’re back in from the cold
- When you’re on your winter break in the countryside, got the logs on and a snuggle with some good honest grub will round off your evening
- When you fancy an Italian but want to forego the pizza for something wholesome
Tuscan Bean Stew was inspired when visiting medieval Lucca in the rolling hills of Tuscany, Italy and being enchanted by the local cooking all lovely created by mamas.
Traditionally, Tuscan Bean Stew uses the Sorana bean (Fagiolo di Sorano), a variety of Cannellini bean, grown in a microclimate of only around a dozen farms around the embankment of the Pescia River, near Sorana in Tuscany. Pearly white, Sorena beans have a delicate flavour. Though, the standard Cannellini bean, honestly works just as well, if the Sorana bean isn’t readily available.
Tuscan Bean Stew is vegan.
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 200g Tuscan/cannellini beans
- 1 onion
- 2tbs olive oil
- 200ml retained bean water
- 200ml white wine
- 2tbs apple cider vinegar
- 40g almonds, blanched
- 20g sesame seeds, ground
- 15g nutritional yeast
- 1tsp balsamic vinegar
- Salt and pepper to season
- Soak the beans in filtered water overnight.
- Pressure cook the beans for 25 minutes. Retain water.
- Place the retained bean water in a blender and add the almonds. Blend well to form a cream. Set to one side.
- In a large saucepan, sauté the onion in the oil for a few minutes until the onion turns translucent. Add the beans, white wine, vinegar and sage. Bring to the boil and then simmer for about 10 minutes. Add in the almond cream and stir for a couple of minutes more. Switch off the heat.
- Add the nutritional yeast, sesame seeds, balsamic vinegar and season with salt and pepper. Place the lid back on top of the saucepan until ready to serve.
- Serve with potatoes or some nice crusty bread,