- 6 garlic cloves, peeled
- 250ml/9fl oz extra virgin olive oil
- 1 tsp salt
- 1 tsp sherry vinegar
- 2 tbsp olive oil
- 50g/2oz breadcrumbs
- 3 red onions, peeled and finely chopped
- 4 garlic cloves, chopped
- 750g/1lb 10oz potatoes, unpeeled, cut into large cubes
- 250ml/9fl oz vegetable stock
- 4 tomatoes, peeled, chopped
- 1 can cannellini beans, drained
- 1 handful fresh mint leaves
- 1 tbsp fresh parsley, chopped
- 75g/2½oz butter
- ½ lemon, juice only
- Preheat the oven to 180C/350F/gas 4.
- For the garlic dip, place the garlic into a baking dish and drizzle over the olive oil. Toss well to coat, then roast in the oven for 25 minutes, or until the garlic is soft and golden.
- Transfer the garlic and oil into a food processor, add the salt and sherry vinegar and blend to a smooth purée. Set aside.
- For the potato and bean stew, heat the olive oil in a pan and gently fry the breadcrumbs for 3-4 minutes, or until softened. Add the onions and garlic and cook for 8-10 minutes, or until the onions are soft and translucent.
- Add the potatoes and stock to the pan, then reduce the heat and allow to simmer for 10-12 minutes.
- Add the tomatoes and beans and simmer for another 4-5 minutes, then stir in the herbs, butter and lemon juice.
- To serve, spoon the stew into serving bowls. Serve the garlic dip alongside, or spoon over the stew.