Darina says: “This bean stew freezes brilliantly in all its incarnations – see variations below. Serve as a vegetarian main or as a side dish to roast lamb or pork, or roast vegetables.”

Serves 4–6

Ingredients

225g dried haricot beans or cannellini beans
bouquet garni made from a bay leaf, parsley stalks, thyme, celery stick (optional)
1 onion, halved
1 carrot, halved
175g chopped onion
3 tbsp olive oil
4 large cloves garlic, crushed
400g can chopped tomatoes
a large sprig of rosemary, chopped
sea salt and freshly ground black pepper
sugar

Method

Soak the beans overnight in plenty of cold water. Next day, strain the beans and cover with fresh cold water, add the bouquet garni, onion and carrot, cover and simmer for 30 minutes–1 hour until the beans are soft but not mushy. Just before the end of cooking, add salt to taste. Remove the bouquet garni and vegetables and discard. Save the cooking liquid for later.

Meanwhile, sweat the chopped onion gently in the oil in a wide saucepan for 7–8 minutes until soft but not coloured, add the garlic and cook for a further minute or two. Then add the chopped tomatoes, cooked white beans and rosemary. Simmer for 10–15 minutes – add some of the bean liquid if necessary and season well with salt, freshly ground black pepper and sugar. The mixture should be loose and juicy but not swimming in liquid.

Variations:

Haricot beans with tomatoes, rosemary & cauliflower: Blanch and refresh 450g cauliflower or broccoli florets, add to the main recipe 5 minutes before the end of cooking.
Haricot beans with tomatoes, rosemary & chilli: Add 1 chopped red or green chilli to the chopped onions and proceed as in the main recipe.
Haricot beans with tomatoes & rosemary with chorizo: Add 1 chorizo, sliced, to the tomato base with the beans and rosemary.
Gratin of haricot beans with tomatoes & rosemary: Put the mixture into a shallow ovenproof dish. Scatter a mixture of buttered crumbs and approx. 50g grated Cheddar cheese (or a mixture of Cheddar and Parmesan or other well-flavoured cheeses) over the top and put into a hot oven or flash under a grill until crisp and golden on top.

3 autumn recipes courtesy of Irish cooking royalty, Darina Allen