Ingredients

For the stew:
•⁠  ⁠1 bunch rainbow chard (or any chard), chopped
•⁠  ⁠1 small bunch fresh coriander (cilantro!), chopped
•⁠  ⁠2-3 tbsp olive oil
•⁠  ⁠As many tomatoes as you can find
•⁠  ⁠2 or 3 garlic cloves, finely chopped
•⁠  ⁠Freshly ground black pepper, to taste
•⁠  ⁠1 - 2 knobs of butter
•⁠  ⁠A few leaves of lettuce (romaine, butter, or anything crisp), roughly chopped
•⁠  ⁠1 large tin of butter beans (400–500g), including the sauce they’re in
•⁠  ⁠Optional: more fresh herbs for garnish

For the super quick bread:
•⁠  ⁠375g all-purpose flour
•⁠  ⁠1½ tsp salt
•⁠  ⁠2 tsp instant yeast
•⁠  ⁠150ml(ish) lukewarm water

To serve:
•⁠  ⁠Butter, for the toast
•⁠  ⁠1 ball of burrata

Instructions

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Quick bread

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1.⁠ ⁠In a large bowl, combine flour, salt, and instant yeast.
2.⁠ ⁠Add the water and mix until a sticky dough forms.
3.⁠ ⁠Cover and let rise at room temperature for around 2-3 hours (more is always better if possible), until doubled in size.
4.⁠ ⁠Preheat oven to 220°C. Line a baking sheet with parchment.
5.⁠ ⁠Gently tip the dough out, give it a stretch and wiggle, shape into a rough loaf or oval, and place on the sheet.
6.⁠ ⁠Bake for about 35-40 minutes, or until golden and it sounds hollow when tapped underneath.
7.⁠ ⁠Cool slightly before slicing.

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Summer bean stew

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1.⁠ ⁠Preheat oven to 180°C.
2.⁠ ⁠Heat olive oil in a large, oven-safe pan over medium heat.
3.⁠ ⁠Add tomatoes, garlic, and half of the coriander. Cook for a few minutes until tomatoes begin to soften.
4.⁠ ⁠Stir in the chopped chard, season with black pepper, and add a knob of butter.
5.⁠ ⁠Transfer the pan to the oven and bake for 10 minutes.
6.⁠ ⁠Remove from oven, stir in chopped lettuce and another knob of butter. Add the tin of butter beans, sauce and all.
7.⁠ ⁠Stir well, season with more black pepper, and return to the oven for another 5–10 minutes, until bubbling and fragrant.
To serve
1.⁠ ⁠Slice and toast the bread, then generously butter.
2.⁠ ⁠Spoon over ladlefuls of the creamy tomato-bean stew.
3.⁠ ⁠Top with torn pieces of burrata.
4.⁠ ⁠Sprinkle with more coriander or black pepper if desired.

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N.B.

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•⁠  ⁠You can swap rainbow chard for kale or spinach.
•⁠  ⁠Lettuce cooks down beautifully, don’t be afraid to use it!
•⁠  ⁠If you don’t have burrata, a dollop of ricotta, soft goat cheese, or crème fraîche works well too.

A cosy, creamy, veggie-packed scoff perfect for using up extra summer produce.

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