Beans in broth & brined delicacies

Following cravings as a way of life

It’s that time of year where European holiday galleries start to grace our timelines.

While I am extremely happy for all you smug, tan, holidaygoers, dabbling in small plates on various islands (I PROMISE), I decided to drown my sorrows in the flavours of island hopping. A dish of white beans cooked until very soft in chicken broth, topped with fetta, olives, mint before being doused in a warm peppery glug of olive oil. It’s briney, rich, creamy, comforting - all the good things in one bite. The olive oil cascades and pools through the dish like a warm wallow of sunshine (so basically, eating this is like being on a beautiful coastal holiday).

Beans themselves are bland and smooth so they can be an excellent canvas and foil for other flavours or textures - in this dish they let the cheese, oil and olives shine while making them more filling and wholesome than they would be alone.

This is the kind of dish that reminds you that eating well does not need to be complicated.

Brothy white beans with fetta, olives and mint

Shopping list

• 0.5 litres of chicken broth

• 1 cup of white beans (either from dried and cooked soft or canned)

• 2 cloves of garlic (minced)

• 1 tsp chilli flakes

• 2 big handfuls of baby spinach

• ½ bunch of cavolo nero (strips removed from the stem)

• Parsley

• Mint

• Olive oil

• Fetta

• Kalamata olives

• Spring onion (sliced)

• Salt and pepper

Method

• Add your white beans into the chicken broth with garlic, chilli flakes and a pinch of salt and pepper

• Cook down until very soft - about 15 - 20 mins

• Add in your greens and fresh chopped parsley - let simmer for a further ten minutes

• Serve topped with fresh mint, fetta, and olives

• Add a drizzle of olive oil and enjoy your makeshift European holiday from home

This would also work well with a vegetable broth base. I’d use the below combination to make the flavours sing out.

Vegetable broth base

• One or two onions halves

• 2 celery ribs

• Herb stems (I used parsley)

• 8 cloves of garlic - smashed to release flavour

• 2-3 bay leaves

• Peppercorns

• 2 cardamom pods

• ½ tablespoon salt

• Cold water

Method

1. Add all ingredients to a large saucepan, cover with water and bring up to the boil

2. Reduce to a low simmer

3. Simmer for 1-3 hours (the longer you leave it, the more concentrated the flavours become)

4. Strain and use within 5 days

   1. You can eat the simmered veggies if you wish - I generally just eat the carrot and celery straight from the pot, if I’m perfectly honest with you

   

What I’m cooking up this week

On TikTok and Instagram, I often share a weekly round up of my farmers market shop and some meals I’m planning on making from it. I’ve been asked how I plan these menus (and to make it a series to help with dinner inspiration). SO, here’s what I’m thinking of making this week** I currently have a batch of chicken broth from a whole chicken on the stove so we’ve got a chicken broth heavy week in the works.

• Breakfast burritos with potato, avocado, and egg

• Chicken broth with ginger, broccoli and mushroom medley w/ rice

• Chicken broth with chilli, shredded chicken, herbs, greens, rice noodles

• White beans, chicken broth, tomato pulp

• Bean curd, mushroom and beef roll ups

• Orzo, chickpea, fetta, spinach salad

• Kale chips

• Sweet potato, chickpea, kale salad

**subject to variation because if I don’t want to eat something, I will not make it.

There’s a Nigella Lawson quote that I adore - ‘I don't believe you can ever really cook unless you love eating.’ I am a passionate eater and I have an overactive imagination. These are the driving forces behind how I cook. I sit down and start to think about what flavours might bring me pleasure - what I’m craving - what would taste good and feel good that day. I think about my mood and what kinds of food might match it - do I have a busy week ahead that would benefit from some simple, comfort food? Have I eaten a lot of meat lately and am craving a vegetal bang in my week? Do I need some spice, some fire? Are we in a rut of same-same dishes that mean we need a little novelty and fun this week?

Speaking of novelty and fun, I’m also playing with the fun of nostalgia and comfort food in a series I’m calling ‘cooking for my inner child’. Recipes in development there…

• Sizzler cheese bread and pumpkin soup

• McTofu nuggets - with an sweet and sour sticky mandarin dip

• Chocolate mousse with stewed strawberry and marshmallow cream

• Patty melt with beetroot and alfalfa sprout salad

INSPIRATION COMES IN MANY FORMS

THANK YOU so much for being here and cooking with me. It’s a joy and a pleasure and I am grateful to share this space and my recipes with you.

Yours in broth and the full flavours of living,

Tahlia xoxox (BROTH FIEND)