Free-From Recipes | Freefrom Flageolet, fennel and chard pot with green pepper corns

Ingredients

• 250g/9ozs dried flageolet beans – or 3 x 225g/14oz tins flageolet beans
• 1 heaped tbsp coconut oil or 2 tbsp olive oil
• 12 shallots, peeled
• 4 large cloves garlic, peeled and halved
• 2 sticks celery, chopped fine
• 8 pieces of okra, trimmed and sliced into rings
• 50g/2oz piece of stem ginger, peeled and sliced finely
• 2 largish bulbs of fennel, trimmed and quartered
• 4 bay leaves
• 2 tsps black peppercorns
• 500ml/16floz strong rice-based miso (if you do not have miso you could also use a good vegetable stock)
• 250ml/8floz red wine
• 250g/9oz rainbow chard
• 2 tsps green peppercorns
• sea salt