Butter bean and vegetable stew
- Published: 26 Sep 18
- Updated: 18 Mar 24
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.
Advertisement
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
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 continues after advertising
Advertisement
- 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.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
not a vegetarian by any means, but decided to give it a go.
no rosemary, so put in some oregano, also put in a good amount of chilli flakes at the start as well.
i think it would work well with smoked paprika, that will be for another day though, also never bothered with the yoghurt at the end.
enjoyed
A rather confusing mix of flavourings. I had a quick scan and thought, healthy ingredients, rosemary, wine, must be Mediterranean. Then saw garam masala. Didnt have wine so used veg stock, left out rosemary, used coriander instead of parsely and added a bit of paprika. Next time wd use the rosemary and wine and omit garam masala, would taste better.