Butter bean and vegetable stew

Name: Butter bean and vegetable stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Large glug of olive oil; 2 sliced red onions; 1 sliced leek; 2 sliced red peppers; 2 finely sliced carrots; 150ml dry white wine; 2 tbsp tomato purée; few fresh rosemary sprigs; 2 x 400g tins of chopped tomatoes; 400g tin of drained butter beans; 400g tin of drained red kidney beans; 200g baby leaf spinach; 1½ tbsp garam masala; Handful of chopped fresh parsley; To serve; Natural yogurt; Extra chopped fresh parsley

Published: 26 Sep 18
Updated: 18 Mar 24

Test kitchen approved

This one-pot vegetarian butter bean stew is a midweek winner packed full of vegetables, fibre-rich pulses and a pinch of spice for a wonderfully warming meal.

If you like this recipe, take a look at our pork and butter bean stew.

Serves 4
Hands-on time 40 min

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Ingredients

Large glug of olive oil
2 sliced red onions
1 sliced leek
2 sliced red peppers
2 finely sliced carrots
150ml dry white wine
2 tbsp tomato purée
few fresh rosemary sprigs
2 x 400g tins of chopped tomatoes
400g tin of drained butter beans
400g tin of drained red kidney beans
200g baby leaf spinach
1½ tbsp garam masala
Handful of chopped fresh parsley

To serve

Natural yogurt
Extra chopped fresh parsley

Method

Heat a the oil in a deep casserole over a medium heat, add the onions, leek, peppers and carrots, then fry for 5-8 minutes until softening.
Stir in the wine, tomato purée and a few fresh rosemary sprigs and bubble for 2 minutes. Add the chopped tomatoes, season and simmer for 15 minutes, then stir in a the butter beans and a red kidney beans and cook for 10 minutes more.
Stir in the spinach, garam masala and a handful of chopped fresh parsley, then serve with natural yogurt and extra chopped fresh parsley.

Recipe from May 2018 Issue

Nutrition

Nutrition: per serving

Calories: 365kcals
Fat: 8.3g (1.1g saturated)
Protein: 15.5g
Carbohydrates: 40.9g (20.7g sugars)
Fibre: 18.9g
Salt: 0.3g

delicious. tips

Make 2-3 days ahead and keep in a sealed container in the fridge or freeze in batches for up to 3 months.

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Butter bean and vegetable stew

Ingredients

Method

Nutrition

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Butter bean and vegetable stew

Ingredients

Method

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Or, how about...?

Quick butternut and bean stew with cauliflower ‘rice’

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Pork and butter bean stew

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More to discover