| Thick Bean and Vegetable Broth |
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KEY POINTS
| Preparation Time: | 15 mins | Cooking Time: | 1hr 10 mins |
| How Difficult | Easy | Freeze? | Yes |
| Servings |
4 Portions |
INGREDIENTS
The ingredients below will make four large portions of Thick Bean and
Vegetable Broth.
INGREDIENTS
| Ingredients | Metric | Imperial |
| 1 Can flageolet beans | 400 grams | 14 ozs |
| Fresh thyme | 3 sprigs | 3 sprigs |
| Bay leaf | 1 | 1 |
| Baking potatoes | 275 grams | 10 ozs |
| Parsnips | 3 | 3 |
| Large carrots | 2 | 2 |
| French beans | 100 grams | 4 ozs |
| Onion | 1 | 1 |
| Olive oil | 3 tablespoons | 3 tablespoons |
| Tomatoes | 225 grams | 8 ozs |
| Arborio rice | 75 grams | 3 ozs |
| Water | 1 litre | 1¾ pints |
| Fresh coriander | 3 tablespoons | 3 tablespoons |
| Fresh lime | 2 tablespoons | 2 tablespoons |
| Salt and pepper to taste |
Special Cooking Equipment
Large saucepan
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Drain the flageolet beans and rinse well under cold water. Put in the saucepan with the water, thyme and bay leaf. Bring to the boil reduce heat and simmer for 30 minutes. |
| Peel the potatoes, parsnips and carrots. Cut half the carrots and potatoes into small dice and the rest in medium dice. Slice the parsnips, trim the French beans and cut into 1 cm/½ inch pieces, chop the onion. |
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Heat the oil and add the onions, cook slowly for 5 minutes or until slightly soft. Stir in the potatoes, parsnips, carrots and French beans. Cook slowly or 10 minutes stirring occasionally. |
| Plunge the tomatoes into boiling water for about 1 minute. Drain, peel, remove the seeds and chop. |
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Add the tomatoes and rice to the vegetables and cook for a further 5 minutes. |
| Pour on the beans along with the cooking liquid and herbs, season, bring to the boil, cover then reduce the heat and simmer for 20 minutes until all the vegetables are cooked through.. |
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Chop 3 tablespoons of fresh coriander and stir in along with the lime juice and serve, |
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