Dig out your cosiest knitted jumper, turn on the oven and let yourself be blown away by autumns finest detectable produce. Autumn is official here, enjoy the first smells of roasted chestnuts and burning log fires. Look forward to all of summer’s bountifulness and tuck into hearty roasts, steamy, hot soups and warm, scented spices.

Welcome the scent of autumn into your kitchen and get excited about all that autumn cooking has to offer your eagerly awaiting taste buds to the caviar of beans only known as the Flageolet. Tender beans stewed with traditional Spanish spices and fresh seafood served with crusty oven-baked bread.

Servings:
3-4 generous portions

Prep time:
Flageolet beans (MUST be soaked for at least 6-8 hours)
1 hour

Cooking time:
1 hour and 25 minutes

Difficulty:
Medium

Ingredients:
500 grams haddock fillets
300 grams prawns, shelled and de-veined
200 grams flageolets, pre-soaked
1 large, red pepper
1/2 large aubergine, cut into chunks
1 small courgette, cut into chunks
3 medium plum tomatoes, cut into quarters
1 heaped tablespoon sweet paprika
3 large cloves garlic, thinly sliced
Freshly ground sea salt and pepper for garnishing
Olive oil

Ingredients (Haddock and Prawn Marinade):
1/2 teaspoon freshly ground sea salt and black pepper
2 small cloves garlic, minced
A handful of fresh coriander and parsley, finely chopped
2 tablespoons olive oil

FIRSTLY:
It is important to soak the flageolet for about 6-8 hours in a metal bowl. Cover the flageolet in cool water enough to cover 3-inches over the flageolet. Soak at room temperature, adding more water when necessary. Drain and rinse thoroughly in cold water before cooking.

Method:
Preheat the oven to 220ºC. Place the pepper onto a baking tray and drizzle with olive oil and a sprinkle of salt and place in the oven to roast for about 45 minutes (until the skin begins to blister).

Meanwhile, in a pressure cooker add the pre-soaked flageolet and freshwater and cook on high heat for about 35-45 minutes until the beans begin to soften (or according to the instructions on your pressure cooker).

After 45 minutes, carefully remove the air from the pressure cooker taking care when opening. In the same pot add a teaspoon of sea salt, a teaspoon of pepper, paprika and garlic and mix thoroughly. Start placing the tomatoes, aubergine and tomatoes into the pot and simmer on medium heat until the vegetables begin to tender (20-25 minutes).

While the flageolet stew is simmering away, carefully peel the skin off the red pepper and tear into thin strips and add to the stew along with any excess juices.

Finally, add the marinaded seafood and excess marinade to the stew and carefully mix in and cook on a low heat for a further 10 minutes and set aside to cool for 5 minutes before serving with warm, crusty bread.

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