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Chestnut and Fava Bean Casserole

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.

Chestnut and Fava Bean Casserole

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


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