BUTTER BEAN STEW
This Butter Bean Stew makes the perfect vegetarian dinner. It comprises leeks, mushrooms and butter beans in a creamy, white wine sauce.
Provided by Michelle Minnaar
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large frying pan.
- Gently fry the leeks until softened, which would take about 5 minutes.
- Add the garlic and fry for 1 minute.
- Add the mushrooms, turn up the heat and fry for 5 minutes, or until browned.
- Tip in the beans and give it a stir, ensuring the heat is now set to its highest setting.
- Pour in the wine and let it bubble for 2 minutes.
- Lower the heat until it reaches a slow simmering point.
- Pour in the stock, and let everything in the stew simmer for 5 minutes.
- Stir in the cream, simmer for another 1 minute, then remove from heat and sprinkle with lemon juice.
- Serve with rice and sprinkle with parsley. Enjoy!
Nutrition Facts : Calories 365 calories, Sugar 6.9 g, Sodium 613.8 mg, Fat 13.8 g, SaturatedFat 6.3 g, TransFat 0.2 g, Carbohydrate 40.9 g, Fiber 9 g, Protein 12 g, Cholesterol 25.6 mg
BUTTER BEAN STEW WITH ROASTED VEGETABLES
A flavorful vegan stew packed with creamy butter beans and smoky roasted vegetables. Simple to make and cooked entirely in the oven, this stew is packed with flavor while being full of nutritious ingredients. Served with bread, this makes for a hearty dinner and you will love having the leftovers for lunch!
Provided by Christine Melanson
Categories Main Course
Time 1h50m
Number Of Ingredients 21
Steps:
- Preheat the oven to 200C / 400F.
- Cover the bottom of the casserole dish with oil and scatter the vegetables and garlic on top.
- Whisk the marinade ingredients together and pour over the top, then use a spatula to mix it all together and get all of the vegetables nicely coated. Arrange them so they aren't overlapping too much at the bottom of the pan.
- Sprinkle with salt and pepper to taste.
- Roast in the oven for 45-60 minutes, removing once halfway through to mix up and flip the vegetables around. Your veggies may need closer to 60 minutes to get properly caramelized if you've overloaded the pan a little (as I usually do!)
- Once they are ready (you want them fully softened with crispy edges and all of the marinade evaporated from the bottom of the pan), remove from the oven and very quickly add in the Italian herbs and smoked paprika. Mix through with the spatula. The residual heat and oil will bring out the herb's scent and flavors without risk of burning them.
- Once fragrant, quickly add the red wine to the pan. It will bubble for a few moments.
- Once the wine has stopped bubbling, add the tomatoes, passata, butter beans and olives. Give it all a good stir.
- Now cover the pan and return to the oven for another 30 minutes.
- Remove from the oven and mix the spinach and mint in. It will start to wilt from the residual heat of the stew.
- Serve.
Nutrition Facts : ServingSize 1 g, Calories 349 kcal, Carbohydrate 55 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 825 mg, Fiber 13 g, Sugar 18 g, UnsaturatedFat 7 g
BUTTERBEAN AND VEGETABLE STEW
Perfect for when time is short, this vegetarian one-pot is crying out to have big chunks of baguette dipped in it.
Provided by delicious. magazine
Categories One-pot recipes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat a glug of oil in a large flameproof casserole over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and carrots. Fry for a further 5-10 minutes until the carrots start to soften.
- Add the passata along with 200ml water and a pinch of sugar. Bring to a simmer and bubble for 5 minutes, then add the spinach and beans. Simmer for a further 10 minutes until hot, then taste and season with salt and pepper.
- Stir through the parsley and basil, then serve in bowls with crusty baguette slices.
Nutrition Facts : Calories 273kcals, Fat 7.4g (1.2g saturated), Protein 11.9g, Carbohydrate 32g (14.7g sugars), Fiber 15.2g
GIANT BUTTER BEAN STEW
This authentic vegetarian casserole makes a delicious first course, or serve alongside slow-cooked lamb as part of a Greek Easter feast
Provided by Tonia Buxton
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 1h45m
Number Of Ingredients 15
Steps:
- Drain the canned beans, reserving 200ml of the liquid. Heat the oil in a large flameproof lidded casserole dish, and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the remaining ingredients, reserving half of the chopped herbs and feta (if using).
- Heat oven to 180C/160C fan/gas 4. Cook over a gentle heat for a further 5 mins, then pour over the reserved liquid. Cover the dish and bake in the oven for 40 mins. Check occasionally that the beans are not drying out - add a little more water if needed.
- Remove the lid and bake for 10 mins more. Can be made 2 days ahead and reheated. Stir through the reserved chopped herbs, season to taste, then crumble over the remaining feta just before serving.
Nutrition Facts : Calories 315 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium
ROASTED VEGETABLE AND BEEF STEW
This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.
Provided by lisamarie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
- Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
- Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
- Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
- Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.
Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g
HEARTY BEAN AND VEGETABLE STEW
Make and share this Hearty Bean and Vegetable Stew recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 17h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Sort and rinse beans, then soak overnight in water.
- Drain beans and place in crockpot.
- Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
- Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
- The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
- Cook at high for 2 hours.
- Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
- When tender, add rice or pasta and cook for one additional hour.
- NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 642.7, Carbohydrate 23, Fiber 1.6, Sugar 3.9, Protein 3.1
WHITE BEAN AND VEGETABLE STEW
This vegetarian stew is just as satisfying as one made with beef.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 14
Steps:
- Pick over beans, discarding any stones or broken beans, and rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil. Remove from heat, and let stand 1 hour, covered. (Alternatively, beans can be placed in a bowl, covered with 2 inches of cold water, and soaked overnight.)
- Drain beans, place them in the saucepan, and add enough cold water to cover by 2 inches. Tie peppercorns in a small piece of cheesecloth, and add to beans along with bay leaves and onion slices. Return the mixture to heat, bring to a boil, and reduce heat to medium low. Simmer until beans are very tender, 35 to 40 minutes, adding 1 teaspoon salt about 10 minutes before beans are finished cooking. Remove from heat, set aside, and let beans cool in their liquid. They can be cooked and refrigerated in their liquid up to 2 days in advance.
- Meanwhile, fill a large bowl with cold water. Cut lemons in half, squeeze juice into water, and add lemon halves. Trim about 1/2 inch from tips of artichokes, and pull off tough outer leaves. Trim stems to 1/2 inch, and trim off dark green outer layer of stem. Slice artichokes in half lengthwise if small or in quarters if large. Use a small sharp knife to remove the purple choke from artichokes -- if the choke is not purple, it is not necessary to remove it. Place prepared artichokes in the bowl of lemon water. Set aside.
- Remove basil leaves from stems, discard stems, and wash leaves thoroughly. Drain and lay leaves out on paper towels, blotting away as much water as possible. Place basil in the bowl of a food processor, add 4 tablespoons olive oil, and process until smooth, about 2 minutes. Transfer puree to a small bowl, cover immediately with plastic wrap to prevent discoloration, and refrigerate until needed.
- Cut leeks into 1/2-inch rounds, and place in a large bowl of cold water. Let sit for 5 to 10 minutes to rid them of any dirt and sand. Lift out of the water, and drain in a colander.
- Heat remaining 2 tablespoons olive oil in a Dutch oven or large saucepan over medium heat. Add leeks, garlic, 1 teaspoon salt, and 1/8 teaspoon pepper, and cook until fragrant and tender, stirring frequently, about 10 minutes. Drain artichokes, discarding the liquid and lemons, and add to leeks along with wine. Cover, and cook until artichokes begin to become tender, about 15 minutes. Uncover, and cook until liquid evaporates and artichokes are tender, about 5 minutes more.
- Meanwhile, cut radicchio heads into 1-inch wedges without removing the core; it will hold the leaves together. Drain cooked beans, reserving cooking liquid. Remove and discard bay leaves, onion slices, and peppercorns. Add beans, 2 cups of the cooking liquid, remaining 1 teaspoon salt, and remaining 1/8 teaspoon pepper to leeks and artichokes. Cook until beans are heated through and liquid has thickened, about 15 minutes. Stir in radicchio wedges, and cook until wilted, about 5 minutes. Adjust seasoning with salt and pepper, if necessary. Stir in 3 tablespoons of the basil puree. Serve immediately with the remaining basil puree on the side.
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
More about "butterbean and vegetable stew recipes"
BUTTER BEAN AND VEGETABLE STEW RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 40 minsCategory Budget Winter RecipesCalories 365 per serving
- 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.
BUTTERBEAN & BARLEY ROOT VEGETABLE STEW [VEGAN] - ONE GREEN …
From onegreenplanet.org
BUTTERBEAN AND VEGETABLE STEW RECIPE | DELICIOUS. MAGAZINE
From pinterest.com
LEBANESE BUTTER BEAN STEW (FASOLIA RECIPE | + VEGAN VERSION)
From alphafoodie.com
BUTTER BEAN STEW WITH LEMON AND GARLIC ROASTED COURGETTES | RECIPE
From nataliepenny.com
SLOW-COOKER BEAN AND VEGETABLE STEW | FOODLAND ONTARIO
From ontario.ca
MEDITERRANEAN VEGETABLE STEW WITH BEANS - EVERYDAY …
From everydayhealthyrecipes.com
BUTTERBEAN VEGETABLE STEW — ROOTED LIVING
From rootedlivingeats.com
BUTTERBEAN AND VEGETABLE STEW RECIPE - FOOD NEWS
From foodnewsnews.com
SPANISH BEANS - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
HEARTY BUTTERBEAN ONE-POT STEW | VEGAN - THE HAPPY FOODIE
From thehappyfoodie.co.uk
SPICY BEAN AND VEGETABLE STEW - RECIPES - HAIRY BIKERS
From hairybikers.com
BUTTER BEAN STEW WITH CHORIZO - 15 MINUTE DINNER! - HINT OF HEALTHY
From hintofhealthy.com
GREEK BUTTER BEAN STEW - THE VEG CONNECTION
From thevegconnection.com
HEARTY BEANS AND VEGETABLE STEW – ANDREA BEAMAN
From andreabeaman.com
VEGETABLE STEW RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BUTTERBEAN AND VEGETABLE STEW | CAROL | COPY ME THAT
From copymethat.com
THICK, RICH, AND HEARTY BEAN STEW RECIPE | THE RECIPE CRITIC
From therecipecritic.com
LOKANTA STEW | ROASTED VEGETABLES WITH BUTTER BEANS
From everopensauce.com
ROASTED ROOT VEGETABLE STEW - A SAUCY KITCHEN
From asaucykitchen.com
BUTTER BEAN AND ROOT VEGGIE STEW WITH HERBY DUMPLINGS [VEGAN]
From onegreenplanet.org
BUTTER BEAN STEW – RECIPES - NAPOLINA
From napolina.com
BUTTERBEAN AND VEGETABLE STEW | RECIPE | VEGETABLE STEW RECIPE ...
From pinterest.co.uk
SPRING VEGETABLE & BUTTER BEAN STEW WITH COURGETTE DUMPLINGS
From rebelrecipes.com
BUTTER BEAN STEW RECIPE WITH TURMERIC AND GINGER | OLIVEMAGAZINE
From olivemagazine.com
BUTTER BEAN STEW | THE VEG SPACE
From thevegspace.co.uk
DELICIOUSLY ELLA'S THREE BEAN STEW | DINNER RECIPES | GOODTOKNOW
From goodto.com
VEGAN BUTTER BEAN STEW | RECIPE | KITCHEN STORIES
From kitchenstories.com
BUTTERBEAN AND VEGETABLE STEW | RECIPE | VEGETARIAN STEW, …
From pinterest.co.uk
BUTTER BEAN STEW - THE LAST FOOD BLOG
From thelastfoodblog.com
BEAN AND VEGETABLE SOUP - THERESCIPES.INFO
From therecipes.info
10 BEST BUTTERNUT SQUASH STEW VEGETARIAN RECIPES | YUMMLY
From yummly.com
HEARTY VEGETABLE BEEF AND BEAN STEW - A BLOSSOMING LIFE
From ablossominglife.com
EASY BUTTER BEAN STEW – SKINNY SPATULA
From skinnyspatula.com
TUSCAN BEAN AND VEGETABLE STEW - HEART MATTERS MAGAZINE
From bhf.org.uk
10 BEST BEEF STEW BUTTER BEANS RECIPES | YUMMLY
From yummly.com
VEGETABLE AND BUTTER BEAN STEW WITH DUMPLINGS - SUPER HAPPY …
From superhappywinfood.co.uk
VEGAN DELICIOUS BUTTER BEAN STEW | YUZU BAKES
From yuzubakes.com
BUTTER BEAN LENTIL STEW RECIPE - OLD SKOOL RECIPES
From oldskoolrecipes.com
VEGETABLE STEW RECIPES | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love