Parmesan rind: the parmesan rind is key here! If you don’t have one spare or in the freezer, just cut the rind off the one you have open in the fridge. You can still grate the rest but the rind is just used here!

If it’s too thin: Mash a portion of the cooked beans into the stew to add some body to the bean stew. You can also simmer uncovered to reduce it a bit!

If you want to use dried beans: Use about 100g dried cannellini to make ~240g cooked (equivalent to one drained 400g tin). Always cook dried beans *separately* (soak + simmer) until just tender, then add to the stew during the simmer stage.

Vegetables: this bean stew is a great way to use up any old vegetables in your fridge. You could add diced broccoli, green beans, potatoes, celery, and cherry tomatoes. Anything you have will likely work here.

Meaty / non-vegetarian version: brown some chopped pancetta, bacon or sausage at the start (with the veg) for some depth. Use chicken stock instead of vegetable stock.

Make it spicy: you could add the freshly chopped red chilli with the garlic or swap for a pinch of dried chilli flakes. Or use a chilli paste you have sitting in the cupboard.

If you want to double the recipe: double everything and continue. You will only need 1 parm rind.

What to do with leftovers: store in an airtight container in the fridge for 4 days. Reheat either in the microwave until piping hot or in a saucepan over medium heat until bubbling. This bean stew freezes well. Cool and transfer to an airtight container. Freeze for up to 3 months. Thaw overnight before heating and eating!