Lemon, Garlic, Fava & Borlotti Stew

I tried a PPK recipe.

I’ve modified mine slightly by adding borlotti beans. It’s very, very tasty.

It’s particularly good when served with cheesy potatoes (recipe coming soon).



2 teaspoons olive oil
1 small red onion, diced
3 cloves garlic, minced
1 tablespoon fresh chopped thyme
8 ounces mushrooms, roughly chopped
2 tablespoons breadcrumbs
2 cups vegetable stock
1/2 teaspoon salt
2 tablespoons lemon juice
Lots of fresh black pepper
3 cups cooked beans, drained (I used a combination of fava and borlotti beans)
1 teaspoon of cornstarch or tapioca starch (to thicken)


Sauté onion in oil with a pinch of salt until slightly browned. Add garlic and thyme and sauté for a minute. Add mushrooms and cook to release moisture; about 5 minutes. Add breadcrumbs, toss to coat everything and toast crumbs for a few minutes. Add vegetable stock, black pepper, salt, lemon juice and beans. Bring to a boil. Let reduce and thicken with corn or tapioca starch mixed into a paste with water. Cook for a wee while longer, salt to taste and serve.

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