Cavolo Nero & Bean Stew

Ingredients: (Makes enough for the whole family to enjoy)
2 small onions, chopped
1 tsp olive oil
1 anchovy, finely chopped
2 cloves garlic, finely chopped
300 g cavolo nero, chopped
2 cans cannellini beans
1 can butter beans1 lemon
75g grated parmesan
2 tbsp balsamic vinegar

Saute the onions in the olive oil until soft (about 5 minutes).

Add the anchovy to the pan and let it melt then add the cavolo nero and cook for a couple minutes.

Next add the beans with their liquid to the pan, give a good stir and squeeze in the juice from the lemon, plus the cheese and vinegar.

Season with pepper and top up with a bit of water if necessary (the liquid should come about 3/4 of the way up the rest of the ingredients).

Put a lid on and leave to simmer for 30 minutes until everything is soft and well flavoured and the liquid has reduced to a thickness you like (I prefer it not too soupy).

Serve warm with crusty bread.

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