Lemon And Sage Bean Stew

Ingredients

Serves 2 hungry eaters or 4

About 50g of grass fed butter (or ghee)

3 garlic cloves, minced

1 leek, thinly sliced

Salt and pepper to taste

1 handfull of sage leaves, roughly chopped

2 bay leaves

2 cans of cannellini beans (400g x 2), drained and rinsed

Zest of 1/2 a lemon

1 tsp of peperoncino / red chili flakes

2 cups of vegetable stock

A bunch of cavolo nero (2 big handfuls), destemmed and

roughly chopped

2 tbsp of lemon juice

1/3 cup of nutritional yeast

Instructions

1) Heat a nub of butter in a deep pot or dutchoven, over medium heat. Add garlic, sage and leeks, season with salt and pepper and let soften about 5 min. Stir in beans, lemon zest, peperoncino and a big nub of butter.

2) Pour in stock and let simmer until stew thickens (about 10 min). Stir in last nub of butter, lemon juice, cavolo nero, and let simmer another 5 min.

3) Remove pot from heat and stir in nutritional yeast.

*If you want to make it fully plant based, heat pot with olive oil or coconut oil, but don't add any extra. It might need to simmer longer. The stew won't be a creamy but still delicious.

*To make it dairy free, replace butter with ghee 1:1.