Slow Cooker Borlotti Bean Stew with Carrots and Sage Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are washed thoroughly. Peel the carrots and dice them into uniform pieces to ensure they cook at the same rate. Dice the celery to a similar size.

Crush the garlic cloves by pressing them firmly with the side of a chef's knife, then peel away the skin. Have your tomato coulis measured and ready in a glass pitcher for easy pouring. Clear your workspace to allow for efficient assembly directly into the slow cooker insert.

Instructions

Layering the ingredients

1. 1Prepare the base
   Add the prepared borlotti beans into the base of the slow cooker insert. Ensure the beans are spread evenly across the bottom to allow for uniform cooking and flavor distribution throughout the stew.
   Look for ensure beans are evenly distributed across base
   Tip ensure the slow cooker insert is clean and dry before starting

At the end of this phase, the beans should be spread in an even, flat layer at the bottom of the cooker. This provides a stable foundation for the vegetables.

Verify that the layer is level to ensure even heat distribution once the slow cooker is activated and the cooking process begins.

Adding aromatics

2. 2Add aromatics and vegetables
   Scatter the diced carrots and celery over the beans. Place the fresh sage leaves and crushed garlic on top of the vegetables to infuse the cooking liquid with aromatic depth as the stew simmers.
   Look for vegetables placed on top
   Tip crush the garlic cloves with the flat side of a knife to release more flavor

The carrots, celery, sage, and garlic should be distributed evenly over the bean layer. The sage leaves should be placed flat on top so they can release their oils into the steam. Ensure the garlic is evenly dispersed so the flavor is consistent throughout the entire finished stew.

Slow simmering

3. 3Simmer the stew
   Pour the tomato coulis over the ingredients in the slow cooker. Cover and cook on low for 4 hours until the vegetables are tender and the flavors have melded into a thick, glossy stew.
   Look for stew is glossy and steaming
   Tip resist the urge to stir until the end to keep the vegetables intact

The stew is done when the mixture is bubbling gently and the sauce has reduced to a thick, glossy consistency. The aroma of cooked sage and garlic should be prominent. Check that the vegetables are soft and the entire mixture is heated through before serving.

Common mistakes

Avoid cutting the vegetables into uneven pieces, as this will result in some being mushy while others remain hard. Do not add too much liquid; the tomato coulis should be enough to barely cover the vegetables.

Refrain from opening the slow cooker lid frequently, as this releases heat and moisture, which can significantly increase the required cooking time and affect the final consistency of the stew.

How to tell it’s done

The stew is finished when the carrots are fork-tender and the tomato coulis has thickened into a rich, glossy sauce that coats the beans. The sage leaves should be wilted and fragrant, having infused the entire dish with their herbal notes.

The texture should be thick and cohesive, with no watery separation. Taste a piece of carrot to ensure it is cooked through and tender to the bite.