Light Tuscan peposo with cannellini beans

Ingredients

For 1 serving

• Beef stew meat150 g
• Red wine120 ml
• Garlic2 cloves
• Cooked cannellini beans150 g
• Whole wheat bread30 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten, sulphites,

In season: October – March

Method

1. Peel the garlic and crush it with the flat of a knife; pat the meat dry with kitchen paper and, if the pieces are large, cut them into cubes of about 3 cm.
2. Put the meat in a heavy-based pan, ideally terracotta, with the garlic, plenty of lightly crushed black peppercorns, a pinch of salt and the red wine, which should almost cover it.
3. Bring to a gentle simmer, then cover and cook over the lowest heat for 2 hours 15 minutes, stirring now and then and adding a little hot water if it dries out, until the meat falls apart with a fork and the sauce is dark and thick.
4. For the last 10 minutes, rinse and drain the cannellini beans and warm them in a small pan over low heat with the oil, a pinch of salt and a spoonful of water for 5 minutes, until hot and creamy.
5. Meanwhile, slice the wholemeal bread and toast it in a pan or toaster for 2–3 minutes, until crisp.
6. Serve the peposo with the beans and the bread to mop up the sauce.