Culinary Inspiration from Sea: Creamy Bean & Vegetable Stew

Comforting flavors take center stage in this Creamy Bean and Vegetable Stew with apple-smoked bacon and mashed potatoes. Shared by Seabourn Chef Anton “Tony” Egger, it’s a satisfying dish to enjoy while reminiscing about past travels and those still to come.

Serves 2

For a vegetarian version: Remove the Apple Smoked Bacon and replace the heavy cream with coconut milk.

INGREDIENTS WE NEED:

For the Beans

  • 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

LET’S COOK IT

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, then add the chicken/or vegetable stock, bay leaf and thyme and bring to a gentle simmer over medium-high heat.
  • 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; then 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 them with the skin on into a large pot, add the bay leaf, sprig of fresh thyme, add 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 allow the potatoes to cool for 1-2 minutes.
  • Peel (wearing a glove or spike the potatoes on a fork to protect your hand from hot potatoes).
  • Pass the peeled potatoes through a ricer or food mill into a large bowl.
  • Heat up the cream (or milk) and butter in a small saucepan.
  • Add the hot cream (or milk) 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!

For more information about savoring exceptional culinary journeys across the globe with Seabourn, contact a complimentary Seabourn Personal Cruise Consultant, your Travel Advisor or call Seabourn at (800) 929-9391 or visit www.seabourn.com.