Chestnut and Fava Bean Casserole

February 11, 2017

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

Ingredients

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

Method

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.
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.
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.
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.

Comments will be approved before showing up.

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

Baking bread Emmer Flour Millet School Meals Sourdough

Millet & Emmer Sourdough Rolls to Feed 100

March 11, 2025

Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.

Barley Flour Pancake Quinoa Flour Spring

Barley & Quinoa Pancakes with Rhubarb & Custard

March 04, 2025

Tereza combines barley and quinoa flour to make these flavourful and sustaining pancakes. They're great with seasonal roasted rhubarb and a rich vanilla custard.

Beans Borlotti Beans Pulses Quick & Easy Supper Vegetarian

Roasted Vegetables with Borlotti Beans and Fennel Yogurt

February 25, 2025

This easy and quick dinner from Claire Thomson's brilliant new book One Pan Beans makes the most of whatever veg you have to hand, combined with fragrant fennel yoghurt and hearty borlotti beans.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.