White bean and pickle stew

I put pickles on pretty much anything. During my second pregnancy I panicked on getting near to the bottom of my last jar of Marks & Spencer’s mustard seed gherkins. Most of the time pickles, gherkins and cornichons are eaten cold, to make the most of their crunch and acidity. But t hey 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. You can find the full recipe here - https://annajones.co.uk/recipes/white...