Giant Butter Bean Stew Recipes
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
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
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