Roasted Tomato, Cannellini Bean & Nduya Stew With Gremolata Breadcrumbs

Instructions

The stew

• 1)

  Tomatoes: Preheat the oven to 200°C. Add the tomatoes into an oven proof dish together with the thyme, 1 tsbp olive oil, pepper and salt. Toss to coat well en bake in the oven for 25 minutes until the tomatoes are bubbling and nice and charred

• 2)

  In the meantime you can make the rest of the stew. Heat a good glug of olive oil in a heavy based pan and add the onions, garlic and a pinch of salt. Sauté for 3-4 minutes until fragrant and translucent.

• 3)

  Add in the nduya and mix well so everything is coated. Sauté for 3-4 minutes until the oils start to separate then top off with the drained beans. Stir to coat.

• 4)

  Pour in the stock and bring to a simmer.

• 5)

  When the tomatoes are done add these, together with all their roasting juices, directly into the pan.

• 6)

  Turn the heat off. Using a handheld mixer pulse a few times sot you get a thick stew but also still have a few whole beans and tomatoes. Let simmer for a few minutes on low heat while you work on te gremolata breadcrumbs.

Gremolata breadcrumbs

• 1)

  Heat the olive oil in a frying pan and add the bread crumbs, lemon zest, pepper and salt. Stir and fry until the breadcrumbs are crispy.

• 2)

  Right at the end add the parsley and take off the heat.

• 3)

  Serve the stew with the gremolata breadcrumbs crumbles over the top, a slice of lemon on the side and fresh crusty bread to dip up the sauces.