Speedy Bean Stew

This stew came about whilst I was on holiday in Croatia.  The nearest supermarket didn't have much to offer but I made an 'ifits' dinner out of some cans and veg... and it became my staple dinner that holiday!  It's what comfort food is all about; not the prettiest meal in the world but really hits the spot and is ready in no time.  It's the perfect meal for rainy summer days.

Serves 2

1 bunch spring onions or 1 leek
1 courgette
1 small clove garlic
1 can cannellini beans, drained
1 can tuna (drain if not in olive oil)
Zest 1/2 lemon
Sea salt and cracked black pepper
Large bunch of parsley, leaves and stalks, chopped
Juice 1/2 lemon
Olive oil


- Slice the leek/spring onions, courgette and garlic.  Soften in a large frying pan over a medium heat with a splash of water for 2-3 minutes, or until al dente.

- Add the cannellini beans, tuna, another splash of water and a glug of olive oil.  Stir and leave to bubble away for a couple of minutes before stirring again – you’re looking for the beans to start breaking down.

- Add the lemon zest and parsley stalks. Season to taste and stir. 

- Allow to cook for another minute or so before serving with a large handful of parsley leaves and a squeeze of lemon juice.