- 500 gram white beans (we’ve used dried beans)*
- 1/2 savoy cabbage
- 1 can of tomatoes
- 1 onion
- 3 garlic cloves
- bouquet garni: 3 bay leaves, few sprigs of thyme, few sprigs of rosemary
- 200 gram passata or 3 tablespoons tomato paste
- olive oil
- 600 ml vegetable stock
- pepper and salt to taste
- 6 veal fillets
*Note: soak the dried the beans overnight in cold water
Kitchen equipment needed
- cutting board & chef’s knife
- Dutch oven or other heavy bottomed pan or use a slow cooker
- grill pan
Preparation — 10 minutes
If you’re using dried white beans you need to soak overnight in cold water. DRAIN them and set aside. PEEL the onion and garlic cloves and roughly chop the garlic and the onion in (half) rings. RINSE the savoy cabbage and chop into strips.
Finishing the white bean stew with grilled veal — 1 hour
HEAT olive oil in a Dutch skillet and sauté the onion and garlic for a few minutes. ADD the savoy cabbage and stir it for a few minutes more before you add the beans. Also ADD the tomato paste and sauté shortly and then also ADD the canned tomatoes, thyme, rosemary, bay leaves, vegetable stock, pepper and salt. Bring to a boil and let it cook on low heat for about 45 minutes. The exact time depends on the type of beans you’re using, they supposed to be soft.
REMOVE the bay leaves, thyme and rosemary and SEASON with pepper and salt. Let it cook some longer without the lid on so some of the moisture will evaporated.
HEAT a grill pan, DRIZZLE the veal with olive oil, pepper and salt and GRILL them shortly on both sides until the grilling pattern appears. SERVE the grilled veal with the bean stew, enjoy!