Swede and white bean stew recipe
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- Dish type
- Main course
- Stew and casserole
The original German recipe calls for Kassler (cured smoked pork loin), which can be found at specialty butcher shops, or it may be substituted with cured ham.
1 person made this
- 500g Kassler (German cured pork loin) or cured ham
- 2 onions, cut into wedges
- 10 black peppercorns
- 750g peeled grated swede
- 5 medium potatoes, cubed
- 1 (400g) tin white kidney beans, drained
- 1 Cabanossi sausage, or another dry slightly spicy pork sausage
- 1 tablespoon caster sugar
- 2 tablespoons white wine vinegar
- freshly ground black pepper to taste
- 1 pinch ground nutmeg
MethodPrep:10min ›Cook:1hr48min ›Ready in:1hr58min
- Put the cured meat with the onions and peppercorns i a large heavy pot. Cover with water, bring to the boil, then reduce the heat and simmer for 1 hour.
- Remove the meat from the pot, add the grated swedes and cook for 20 minutes. Add the potatoes and cook until the potatoes are tender, about 25 more minutes.
- Add the white beans and cook for another 3 minutes. Mash a portion of the stew but leave most of it chunky.
- Return the meat to the pot and add the sausage. Add sugar, vinegar, pepper and nutmeg to taste and cook until heated through.
Reviews & ratingsAverage global rating:(4)
Easy swede recipes
Looking for swede recipes? Want the best vegetarian side dishes for Sunday roast? We have plenty of comforting recipes for this root veg in the colder months. Try our ideas below, then try our best recipes to use up leftover veg.
When is swede in season?
UK swede season starts in October and ends in February.
What are the benefits of swede?
Our nutritionist, Tracey Raye, says, “Swede, also referred to as rutabaga or Swedish turnip, is a type of root vegetable that belongs to the brassica genus of plants (also known as the cruciferous family). Swede is an extremely nutritious vegetable, providing a great source of potassium, calcium, magnesium, vitamin C and E. Similar to its cruciferous cousins kale and cabbage, swede is also naturally high in insoluble fibre which not only promotes healthy bowel movements, but feeds your beneficial bacteria, thus supporting your broader gut health.”
White Bean Stew with Winter Squash and Kale
I’ve been hearing the internet chatter about the wonders of Rancho Gordo beans for a while, but with no Whole Foods in my town (yet), I thought I wouldn’t get a chance to try them unless I ordered them. But then I saw them in The Fresh Market (which I usually call the Froo-Froo Market because of its fancy prices) and couldn’t resist picking up these pretty Yellow-Eye Beans:
First, let me just say–Ouch! That pound of beans cost me $7-something plus tax. Regular old navy beans in Kroger cost less than a dollar a pound, and if I think too long about how many bucks I could be saving for my daughter’s education, I’d never buy fancy beans again.
But these beans were very good–they cooked quickly in the pressure cooker, became tender without falling apart, and, most importantly, are organically grown. I won’t be shelling out the big bucks for them every day, but I was happy with their flavor and eager to try some of Rancho Gordo’s other varieties.
For my first foray into fancy-bean territory, I made a relatively simple stew modeled on a traditional Chilean dish called Porotos Granados, which is usually made with fresh cranberry beans and topped with a pesto-like mixture of herbs (cilantro, basil, parsley) and hot peppers called pebre. To me, the one ingredient that makes the flavor of porotos granados different from other South American bean stews is the fresh basil, so I wanted to try a variation of it while my basil plants were still thriving.
Because I like to make everything I can a one-pot meal by adding veggies, I threw in a bunch of lacinato kale. I skipped the pebre (many of you know my intolerance for cilantro), increased the seasonings significantly, and served it with some Tabasco garlic sauce.
The results were encouraging: My husband loved it, I really liked it, and my daughter E (who currently claims to hate white beans and squash) ate it under protest and thought it contained too much basil. Since I’ve given up on E loving anything but pasta, I consider that a success.
Beef and Winter Vegetable Stew Slow Cooked
Here is a hearty and tasty winter vegetable-loaded beef stew for the slow cooker.
You can vary the root vegetables in this stew—choose from carrots, turnips, parsnips, new potatoes, onions, or leeks and add mushrooms or celery. The combinations are many.
As well, you can vary the stock—use all beef stock, or chicken stock, or a combination of beef stock, Burgundy wine, dark beer, or brown ale. (I’ll give you some suggestions.)
Serve this stew straight out of the slow cooker or serve it over rice or noodles or alongside mashed potatoes. If you don’t put the new potatoes in the slow cooker, serve them steamed alongside steamed asparagus on the side.
This recipe will take 6 to 8 hours in the slow cooker and will make 4 to 8 servings depending on the appetites that come to the table.
How to Make Leftover Lamb Stew
Step 1 – First, assemble the ingredients. Heat oven to 180°C (Fan) / 350°F (Fan) / Gas Mark 5.
Step 2 – Prepare the potatoes by chopping larger new potatoes in half, or if using older, larger potatoes, peel and chop into 2 cm pieces. Parboil the potatoes in salted water for 10 minutes. Then drain and set aside.
Step 3 – Put the fat in a shallow oven-proof dish with a lid. Set it on the stove to melt the fat, on a medium to low heat.
Step 4 – Fry onion and celery for a few minutes. Add a pinch of salt to draw out the liquid. Crush the garlic into the mixture and stir in. Cook for a few minutes so that the onion is translucent.
Step 5 – Add lamb, carrots, and stir in.
Step 6 – Add the herbs and flour. Stir in well, so that the fat is all absorbed. If there is flour left over that hasn’t combined with any fat, add a little more fat. Then cook flour for a further 4–5 minutes.
Step 7 – Slowly add the stock, stirring the whole time. Scrape the bottom of the dish with a wooden spoon to make sure nothing’s stuck.
Step 8 – Add potatoes on top, and season with salt and pepper. Cover the dish with a lid, and place in the oven.
Step 9 – Cook for 30 minutes.
Step 10 – If the sauce needs thickening, take a tablespoon of cornflour in a small dish, and add a tablespoon of the sauce. Stir in until well mixed, and add to the casserole.
Step 11 – Finally, squeeze in the juice of half a lemon. It’s ready to serve!
How To Make Butter Bean Stew
This easy vegan stew recipe starts with chunks of peeled and deseeded butternut squash, topped with chilli flakes, salt and pepper, tossed in a little oil and roasted in a hot oven for about 40 minutes.
I love the smell of squash roasting, I think I may actually have a pumpkin addiction! I love how those juicy chunks turn from this:
To this, all sweet and crispy and ready to use! I always keep a handful aside to eat in a sandwich the next day!
While the squash is roasting, gently fry leeks, red onions and mushrooms together with garlic and ginger.
Add chunks of potatoes, sliced kale, finely chopped fresh sage leaves and a little ground turmeric before pouring in the stock and coconut milk.
Bring it all to a simmer and let it bubble gently until the potatoes are fork tender.
Stir in your roasted squash and then add the star of the show, a can of drained and rinsed butter beans.
Simmer gently for about 5 minutes until piping hot before tasting, adjusting the seasoning and serving.
Beef, Stout and Swede Stew
How’s your winter going? Do you love it as much as I do? (insert sarcastic face here). If you’re in need of a hug-from-the-inside, warming braise, that happens to be dairy free, make your house smell like a ski chalet, puts to use those rogue swedes you saw at the market and can also be multi-tasked as a pie filling the next day, then this Beef, Swede and Stout stew might be just what you’re looking for. If you’re very busy and important, skip straight to the matching photo at the bottom for the recipe. If you have some time to kill, read on.
Here are some things about winter that blow. Getting out of the shower and standing on freezing tiles. Blisteringly cold floorboards in the kitchen at 5 am (thanks kids. I really appreciate the early rising WHILE IT IS STILL PITCH BLACK OUTSIDE FOR HOURS). Getting your sleeve of your long tshirt stuck up by your elbow while you put on a jumper. Having this happen to a 4 year old and listening to their tirade of frustration. Trying to keep shoes and socks on an 18 month old, whose favourite thing do do is strip them off herself- and others. And then have well meaning biddies at the shops talk to her as though you were invisible and say ‘Why hasn’t mummy put any socks on you? It’s cold isn’t it!’. Also wet hair at night. Dry quicks of your nails. Colds. Coughs. Croup. CROUP. Asthma. Emptying out humidifiers. Scrubbing mould caused by humidifiers. Queues at the medical centre. Spending all of your weeks at the medical centre.
Here are some good things. Flannel sheets (get them). Red wine. Porridge (if you’re in need of some ideas of how to primp yours, there was this excellent piece I did for Harris Farm last year. The salted date caramel is worth keeping on hand for many, many reasons). Crumbles and proper puddings. Soup-for-lunch. The sight of small children in hats that cover their ears. Also winter gives you an excuse to run away. Which we did. To Canggu in Bali, which is why this piece is so long in the coming.
It was hard to come home. Which is why this braise was born. It puts to use the dark beers that The Hungry One is so keen on in the colder months (a Guinness would be classic, but any dark ale is novel). It also leans on a swede instead of a parsnip/sweet potato or potato to help bulk it out. Swedes have a mild anise flavour, a kindly texture when slow cooked and are quite often, cheap as chips.
Make this braise on a Sunday afternoon. Put on ‘The Big Chill’ soundtrack and open a bottle of red wine. Start reading a book or play lego with the children for as long as your and their patience allows. Check on it as often as you would a fledgling fire, or a four year old left to their own devices with a friend in their bedroom. Then eat it with mashed white beans, cauliflower, buttered noodles, or mashed potato.
And wait impatiently for summer.
Here are a few other things that are going on.
Loving: Canggu, in Bali. You know it’s a great holiday when you spend a decent chunk of it hypothesising about how you can quit your life, move there and open up a coffee roastery/ boutique brewery with some IT services and a yoga studio attached (insert self mocking eye rolling emoji here). But seriously, Canggu in Bali ticks every single box for a holiday for me. Villas to rent, so you don’t have to share a bedroom with your children? Great. Villas with swimming pools (where you can hire a pool fence for the week), so you don’t have to pack up like you’re going to war every morning when you go to the breakfast buffet, because the kids are going to want to swim straight afterwards, so you need changes of clothes, towels, pool toys, dry nappies, swimming nappies, snacks etc etc? Amazing hipster food (flat whites, green smoothies, smoothie bowls, raw bowls, sushi, pork ribs, smashed avo on gluten free toast with poached eggs etc etc etc) at 30 or so cafes within walking/ jogging distance at prices so cheap they will make you ashamed of how the global economy works? (Our favourites were Two Trees, Milk and Madu, Bali Bowls, Parachute, Nude, Ruko, The Avocado Factory and Peloton). Free yoga classes at 7 am on Tuesday mornings upstairs from Bali Bowls? Beach clubs with swim up bars where you can watch the sunset with acoustic music, rather than booming dance beats? Swoon worthy modern Indonesian food at Ulekan, fantastic Izakaya Japanese (where the kids eat free) at One Eyed Jacks, staggeringly good sustainable fish at Fishbone Local and some of the best pizza of your life at Luigi’s Hot Pizza. I’m so tempted to decree a fortnight in July every year and get everyone to just shift there so we can run in a wild tribe. Who’s in? Great.
Listening: The Dave Chang Show. The Dave Chang Show podcast has some great ‘inside baseball’/ fly on the wall chat about the mechanics of opening his latest venture MajorDomo in Los Angeles in a series of episodes. His interview with Helen Rosner on #metoo in the culinary world is also a great one. But the episode that should be compulsory listening for any male, or anyone who has struggled with anxiety and depression is his deeply personal response to Anthony Bourdain’s suicide and candid admissions of how important it’s been for him to invest (a lot) in maintaining his mental health. “One of the good things is that this is going to not make talking about this kind of stuff so embarrassing and so hidden,” he says. “The one thing I really suggest to you, if you haven’t had any help yet, or if you’re trying to find help, or if you need help, is don’t lose hope. You have to hope for a better day.” It’s episode 7, you can find it here.
Wearing: ‘Jeans’ from Decjuba. Let’s be honest. When you realise how comfortable leggings are, when you know how comfortable maternity jeans are (ah, elasticated waistbands for life), when you spend an inordinate amount of time getting up and down off the floor playing with children/mopping floors/ collecting toys etc, then it can be hard to have a great day when wearing regular jeans. I mean, you can, but I’m telling you- your days can be better. I’m going to tell you about the Riley Skinny Jean from Decjuba. They are stretch. Really stretch. And that includes at the waist. (SHHHH). Wear them with a long-ish top and nobody ever, ever needs to know. I won’t mention it when I see you, if you won’t when you see me. Deal?
Cooking: I’ve discovered these konjac noodles – in the hipster health food section of the supermarket, and while they’re not quite as satisfying as a bowl full of steaming slippery carbs, they’re not a bad impression. The name is terrible (Slendier -shudder), and there is a strange-ish smell to them when they come straight out of the packet, but they’re gluten free (which is something we need to do for both my kids at the moment). We call them ‘jelly noodles’, which helps communicate a little about the texture. They stand in a lot better with Asian flavours and broths than in mock Italian. They’re often part of a quick post-daycare dinner, with shiro miso and chicken broth (or water) and if Will will let me, an egg beaten in for some extra protein. I like them with chicken broth, some kale, shredded chicken and tamari for lunch when I’m feeling a little feeble.
Reading: ‘Eleanor Oliphant is Completely Fine‘. A compelling read that suckered me in from the second page. Lovely skewering of the insane things that women do in the name of making themselves more palatable to others and a fascinating protagonist. One of my favourite passages “But, by careful observation from the sidelines, I’d worked out that social success is often built on pretending just a little. Popular people sometimes have to laugh at things they don’t find very funny, do things they don’t particularly want to, with people whose company they don’t particularly enjoy. Not me. I had decided, years ago, that if the choice was between that or flying solo, then I’d fly solo. It was safer that way.” I’m hoping someone turns it into a terrific film. I’d love to see Emily Blunt in the main character. Any other thoughts?
Still: Running. And it’s all thanks to Hugh Jackman. I can only run fast on a treadmill for the length of time it takes to listen to all of the good songs out of ‘The Greatest Showman’, very loud in my ears. These days I can do about 4.5 km in that time and I’m trying to do it 4-5 days a week. Which for anyone who ever knew me as the 11 year old who purposely hid half way around the cross country track until I slipped unseen back into the second lap, or has seen my feet (more akin to flippers than something with structure or shape), this is kind of miraculous.
Endorsing: Masterclasses. I’ve spent the last week listening to the wisdom of Aaron Sorkin on screenwriting, Judd Apatow on Comedy and James Patterson on writing, all thanks to the Masterclass online program. (See here.) I’m hanging out for Margaret Atwood on writing and think that some of the cooking ones look great too. The first week is free, so next time you’ve got the flu, dive in.
Beef, Stout and Swede Stew
Feeds 6, with cauliflower mash or white bean mash
1.3 kg well marbled chuck steak, cut into pieces size of a matchbook (can also substitute for beef cheeks, or stewing beef)
2 tbsp olive oil
1 brown onion, diced
1 red onion, diced
3 ribs of celery, diced
3 carrots, peeled and diced
3 bay leaves
2 tbsp tomato paste
2 swedes, peeled and cut into pieces size of a playing dice
1 head of garlic, cloves peeled (kept whole)
1 x 375 ml can of stout/porter/dark ale
500 ml beef stock, chicken stock or water
Salt to taste
Here’s how we roll
1 Preheat the oven to 150C/300F. Add 1 tbsp olive oil to the bottom of a large dutch oven, or a roasting pan that can happily sit on the hob (mine stretches across two burners). Sear the pieces of beef in batches (this gives the beef a chance to brown, not stew). You want to ensure a good crust and caramellisation on the beef. This is the basis of so much flavour in this braise, so if you’re going to put time into any step, put it into this. Remove the beef and set aside.
2 Add the remaining olive oil to the bottom of the pan and sautee the onions, carrot and celery for 7 minutes, until the onion has softened.
3 Add the and to the bottom of the pan to deglaze and bring to a boil, stirring to rescue any flavour that’s clinging to the bottom of the pan. Transfer everything to a large roasting dish and add the tomato paste, bay leaves, then the whole peeled garlic cloves, pieces of swede and enough water or stock to come 4/5 of the way up the side of the meat and vegetables. You don’t want them to be completely covered. Cover with foil and place in the oven for 4 hours.
4 After four hours, check on the braise. The swede should be soft and the meat starting to fork apart. Remove the foil and place back in the oven for the remaining hour to reduce the sauce, checking on it occasionally to stir. If it starts to get too dry, take it out of the oven and allow to rest, or add some more water or stock. Taste before serving and add salt if it needs it. Serve with cauliflower mash, white bean mash, mustard and a dark ale.
Fast White Bean and Tomato Soup
There are some recipes you come back to again and again because they are good, fast, and you can easily have the ingredients on hand. This is one of those recipes. I have made it countless times and for some reason my kids can’t seem to get enough of it. They actually argue over who has more tomato chunks. Which brings up the point that the quality of the canned tomatoes you use is very important to the finished product. I prefer to use the Mutti brand.
I found this recipe a few years ago from Gourmet magazine and have adapted it somewhat to streamline the preparation. It takes all of 10 minutes to throw this meal together once you get the hang of it, so I couldn’t resist sharing. Hopefully you too will find it to be a lifesaver on the nights when you just don’t know what to make for dinner. And who knows, maybe some arguments will even break out at your table regarding who got the most tomato chunks.
Fast White Bean and Tomato Soup adapted from Gourmet Magazine’s Fast White Bean Stew
5 ounces (140g) bacon, diced
2 large cloves garlic, minced
2 – 14 oz (400g) cans whole plum tomatoes
2 – 14 oz (400g) cans cannellini beans, drained and rinsed
1 1/2 cups (350ml) chicken broth
3 large handfuls (about 3 ounces or 85g) arugula
Extra-virgin olive oil to drizzle on top (optional)
1. Open the tomato cans and use kitchen shears to cut up the tomatoes while they are still in the cans. Set the cans with the chopped tomatoes aside.
2. Fry the bacon in a large soup pot until nearly crisp. Add the garlic and saute just until fragrant, about 30 seconds.
3. Add the tomatoes and their juices, the drained cannellini beans, and the chicken broth to the pot with the garlic and bacon. Bring to a boil then reduce the heat and simmer uncovered for 5 minutes.
4. While the soup is simmering, rinse the arugula in a small colander and chop it directly in the colander using kitchen shears. After the soup has finished simmering, add the arugula and stir just until wilted, about 1 minute. Season to taste, drizzle with olive oil and serve.
- 2 onions
- 20g/1oz butter
- sprig rosemary
- pinch salt
- 2 tsp juniper berries
- 1 carrot
- 1 parsnip
- ½ swede
- 4 tbsp Marsala wine
- 2 tbsp plain flour
- 150g/5½oz canned chestnuts
- 2 bay leaves
- 400ml/14fl oz vegetable stock
- freshly ground black pepper
- 4 chestnut mushrooms
- handful dried porcini mushrooms
- 1 tbsp wholegrain mustard
- 1 tbsp redcurrant jelly
- 1 pomegranate, seeds only, white pith removed
Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions.
Now chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions.
To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, here I particularly like Marsala. Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes.
Quarter the chestnut mushrooms then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes.
Swede and white bean stew recipe - Recipes
Pinto beans are a very healthy pulse to include in your diet. The health benefits of pinto beans are huge. I will be posting the nutritional information of pinto beans very soon but in short they contain many vitamins, minerals and are fantastic at lowering cholesterol and much more.
As well as being so healthy pinto beans are a very tasty bean indeed. Widely used in Mexican food recipes pinto beans make fabulous chilli dishes and taste superb with rice and toasted bread.
My pinto bean stew recipe is very delicious and filling. I love the fruitiness of the zucchini against the other rustic vegetable ingredients and mild blend of spices.
I covered my stew with chopped fresh parsley leaves which just topped the meal of to perfection. Fresh parsley leaves are rich in antioxidants and contain vitamins such as Vitamin C, A and K and also Iron .
This pinto bean stew is fully vegan and contains very little fat.
Doesn't it feel great to eat such a tasty meal knowing that it has great health benefits ?
How to make Jeenas Kitchen Pinto Bean Stew Recipe
Cover pinto beans in hot water and soak for 2-4 hours.
In a jug mix together the paprika, garlic, curry powder, cumin, coriander, tomato puree and oil.
Add some of the 750ml of cold water then add the rest of the water mixing well.
Drain and rinse the pinto beans.
Place the pinto beans into the bottom of the pressure cooker.
Place the swede on top of the beans, then follow with the potato then the zucchini and mushrooms.
Pour the spiced tomato water on top of the beans and vegetables.
Secure pressure cooker and and bring to full pressure, turn the heat to the lowest heat and cook for 30 minutes only.
Turn off the heat then carefully place the pressure cooker under a cold water tap then release the lid.
Add enough salt to suite your taste and carefully stir.
I had mine with fresh flat parsley leaves and fresh cracked black pepper and it tasted fantastic.