Chestnut and Fava Bean Casserole

Chestnut and Fava Bean Casserole

by Carol Kearns

Whole Fava Beans have a real affinity with the earthy flavours in this rich casserole that’s the perfect antidote to cold dark winter days. This hearty and warming dish was created by Carol Kearns, our illustrator and author of The Art of Baking blog.

Serve this Whole Fava Bean casserole with baked or mashed potatoes and a dark green vegetable like savoy cabbage or curly kale. It also pairs brilliantly with mashed swede and braised red cabbage.

This is an excellent recipe for when you have unexpected extra guests to feed as you can just add an extra can of fava beans and put on some extra veg.

Makes 4 to 6 servings


  • 1 tbsp Rapeseed Oil
  • 100g Smoked Bacon Lardons (can be omitted for a vegetarian dish)
  • 2 Onions, chopped
  • 3 Celery, cut into 2cm lengths
  • 2 large Carrots, sliced very thickly
  • 250g Chestunut Mushrooms, thickly sliced
  • 2 tbsp Flour (use Fava Bean Flour or Yellow Pea Flour for a gluten-free dish)
  • 150ml robust Red Wine
  • 400g Whole Fava Beans
  • (or use 100g Dried Whole Fava Beans, pre-soaked and cooked)
  • 180g ready-to-use Whole Chestnuts
  • 450ml Beef Stock (or Vegetable Stock for the vegetarian option)
  • 1½ tsp Dried Thyme
  • Salt and freshly groudn Black Pepper to season


  1. Heat the oil in a large casserole and fry the lardons for a few minutes. Add the chopped onions and sauté for about 5 minutes, until softened.
  2. Add the celery and carrots, stir well and then turn the heat down and cover the casserole. Leave the vegetables to ‘sweat’ for 10 minutes, stirring occasionally.
  3. Turn the heat up slightly and stir in the mushrooms. Sprinkle the flour across the vegetables and stir well. Cook for 2 minutes before adding the wine. Stir well.
  4. Add the fava beans, chestnuts, stock, thyme and seasoning. Cover with a lid and simmer gently for 45 minutes, stirring occasionally.

Delicious served with a selection of winter vegetables.

Carol Kearns
Carol Kearns


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More