Anna Jones’ White Bean Pickle Stew Is The Right Side Of Sour

This rustic, restorative dish by Anna Jones is transformed by the addition of pickles.

Perfect for rainy days, the surprising addition of pickles — yes, pickles — adds a layer of interest to this comforting recipe.

During my second pregnancy, I panicked on getting near to the bottom of my last jar of mustard seed gherkins. Most of the time pickles, gherkins and cornichons are eaten cold, to make the most of their crunch and acidity. But they keep their crunch when added to soups and stews, bringing texture and a hit of sour interest. Here they sit next to onions, beans and greens and a smattering of dill to make a quick stew that tastes much more layered and complicated than it is to make.

Cook the onions

Add the beans

Add the greens

Finish the stew

Recipe from Easy Wins: 12 flavour hits, 125 delicious recipes, 365 days of good eating by Anna Jones. Published by 4th Estate, $60, out now.

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