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Ed’s Haricot Bean, Nduja & Cider Casserole Topped with Chard 

Ed's mission to keep things UK-based...

I’m a huge fan of British produce, and try, where I can, to keep my food all-UK based: no olive oil, lemon, imported herbs…even no black pepper! I believe the more we adjust our tastes towards dishes made with only ingredients grown in the UK, the more likely we are to create a healthier market for UK growers.

Hodmedods have taken up the flag for British pulses, a flag which seems to have been left trampled and neglected (for centuries). Pulses were once the backbone of our diet, long before a potato was ever grown in the UK, and yet most grains and pulses we eat are largely grown abroad. I, personally, find it’s not easy to have a predominantly plant based diet without that diet also involving many more food miles than it needs. I think Hodmedods will play a key part in our future diet as they introduce and re-acquaint us with tasty, nourishing, and sustainable British beans and pulses.

This recipe is a quick, warming bowl of bean stew, that tastes part moules marinieres, part ribollita – who cares, it’s all British, so it can be what we like!

The chard leaves I’ve cooked separately, but you could just as easily roughly chop it up and bung it in to cook with the beans.  It might discolour but it will save washing up a pan! Kales, sprout tops etc would be a worthy replacement.



  • 1 medium onion

  • 1 clove garlic

  • 1 tablespoon nduja (or to taste)

  • 100ml cider

  • 1 tablespoon cider vinegar

  • 150 ml chicken stock

  • 100 ml single cream

  • 1 tin Hodmedods haricot beans, drained

  • 1 bunch of rainbow chard (around 200g); stalks removed and diced



  1. Dice the onion and start cooking gently in some oil or butter. 

  2. While this is cooking, chop the stalks off the chard, and wash and dice. 
    Add these stalks to the cooking onion to sweat them down too for a further 5 minutes. 

  3. Slice the garlic, add to the pan, and cook out for 2 minutes or so. 

  4. Add the cider and cider vinegar and let bubble for 5 mins to reduce and burn off any alcohol.
  5. Add the stock, and let reduce by a third. 

  6. Finally, add the drained beans, the cream, and as much nduja as you’d like.  Leave to simmer, stirring occasionally and with the lid off for 10 mins, until the sauce is thickened slightly, and coating the beans. Taste and adjust the seasoning if you need to.

  7. While simmering, wash your chard leaves. Leave the smaller ones whole and tear in half (or so) any massive ones.  Put in a pan with a tight fitting lid, along with a knob of butter, a splash of water and generously season. Steam in the pan on a medium heat, shaking the pan or stirring occasionally, until the chard has wilted and the water and butter have formed a emulsified gloss around the chard.

  8. Spoon generous ladels of the beans into bowls and top with the steamed chard.




Images courtesy of this weeks contributor © Edward Preston 2021