BY CHEF ANTON EGGER

INGREDIENTS

For the Beans / Vegetable Stew

  • 1 cup / 200 grams mixed dried beans (soaked in water overnight, drained and rinsed)
  • 4 slices apple smoked bacon, small diced
  • 1 tablespoon butter
  • 1 tablespoon white onion, small diced
  • 1 tablespoon fennel, small diced
  • 1 tablespoon carrot, small diced
  • 2 cloves garlic, finely chopped
  • 3 cups / 700 ml chicken or / vegetable stock
  • 2 sprigs fresh thyme
  • 1 piece bay leaf
  • ½ cup / 120 ml heavy cream / replace with coconut milk for vegetarian option
  • 1 pinch coarse kosher salt
  • 1 pinch freshly ground pepper
For the Mashed Potatoes
  • 1 pound / 450 grams golden baby potatoes
  • 1 sprig fresh thyme
  • 1 piece bay leaf
  • small pinch ground nutmeg
  • 1 cup / 240 ml heavy cream / or milk
  • 3 tablespoons butter
  • 1 large pinch coarse kosher salt
Garnish
  • 1 tablespoon italian parsley, chopped
  • 1 pinch maldon sea salt flakes
  • 1 dash extra virgin olive oil

GUIDE / INSTRUCTIONS

For the Creamy Bean & Vegetable Stew
Step 1 – Soak the Beans overnight
  • Soak the beans in 3 cups of water / 600 ml overnight.
  • Next day drain the beans and rinse under cold water, then set aside.
Step 2 – Cook the Beans
  • Heat up a large casserole over medium-high heat.
  • Add the bacon and cook / render stirring occasionally, until the bacon is nicely crisp, about 2-3 minutes.
  • Add the butter, fennel, onion, carrot, garlic and cook, stirring occasionally, for about 3 minutes.
  • Add the drained beans and stir, add the chicken/or vegetable stock, bay leaf and thyme and bring to a gentle simmer over medium-high.
  • Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, cook for 40-45 minutes or until beans are tender.
  • Remove from heat, and let sit for 20-25 minutes.
  • Stir in cream and bring to simmer; cook for another 5 minutes, remove from heat and discard the fresh thyme and bay leaf.
  • Season with kosher salt and fresh ground black pepper to taste.
Step 3 – Make the Mashed Potatoes:
  • Wash the potatoes and then place the potatoes with the skin, into a large pot, add the bay leaf, sprig of fresh thyme, and salt, and cover with cold water.
  • Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.
  • Drain and let potatoes over cool for a 1-2 minutes.
  • Peel (wearing a glove or spike the potatoes on a fork to protect hand from hot potatoes).
  • Pass the peeled potatoes through a ricer or food mill into a large bowl.
  • Heat up the cream and butter in a small saucepan.
  • Add the hot cream / (or milk) and butter liquid to the mashed potatoes and season with salt and ground nutmeg.
  • Mix together with a spoon and we are ready to serve.
  • Tip: Add more cream (or milk) if you prefer a thinner mashed potato.
Step 4 – Serve the Bean Stew
  • Spoon the bean stew into serving bowls
  • Top bean stew with fresh chopped parsley, maldon sea salt and drizzles of extra virgin olive oil.
  • Serve the mashed potatoes on the side. Enjoy!

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Seabourn Cruise Line is a luxury cruise line known for its intimate ships, all-suite accommodations, and personalized service. It offers a wide range of itineraries, including expedition cruises, and caters to affluent travelers seeking unique experiences. Seabourn is also known for its all-inclusive package, which includes premium spirits, fine wines, and caviar.

This Creamy Bean & Vegetable Stew is delicious and easy to make.

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