Butter Bean Stew Recipes

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GIANT BUTTER BEAN STEW



Giant butter bean stew image

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

4 x 235g cans butter beans or 500g dried butter beans (cook according to pack instructions)
100ml Greek extra virgin olive oil
3 small red onions, finely sliced
2 large carrots, finely sliced
3 celery stalks with leaves, finely chopped
4 sundried tomatoes, sliced
1kg ripe tomatoes, skinned, deseeded and finely chopped
4 garlic cloves, chopped
1 tsp paprika
1 tsp ground cinnamon
2 tbsp tomato purée
1 tsp sugar
small pack flat-leaf parsley, finely chopped
small pack dill, finely chopped
100g feta (optional), crumbled

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

BUTTER BEAN STEW WITH ROASTED VEGETABLES



Butter Bean Stew with Roasted Vegetables image

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

2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp brown sugar
2 tsp soy sauce or tamari*
1/4 tsp dijon mustard
1 small sweet potato (peeled and chopped into chunks)
1 small carrot (peeled and sliced thinly)
8 portobellini / cremini mushrooms (halved)
1 red bell pepper (sliced into strips)
1/2 stick of celery (sliced)
1 red onion (sliced)
4 cloves garlic (minced)
1 Tbsp mixed Italian herb blend
2 tsp smoked paprika
125 ml red wine
400 g can of butter beans, drained and rinsed
400 g can of chopped or diced tomatoes
300 g passata
3 Tbsp chopped kalamata olives
Handful of chopped mint
100 g baby spinach

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

BUTTER BEAN STEW



Butter Bean Stew image

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

15ml (1 tbsp) butter
15ml (1 tbsp) oil
2 leeks, cleaned and chopped
2 garlic cloves, peeled and crushed
4 portobello mushrooms, cleaned and sliced
500g (2 tins) cooked butter beans
250ml (1 cup) white wine
500ml (2 cups) vegetable stock
125ml (½ cup) double cream
½ lemon, juiced
5g (⅛ cup) flat-leaf parsley, finely chopped

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

LEBANESE BUTTER BEAN STEW (FASOLIA RECIPE | + VEGAN VERSION)



Lebanese Butter Bean Stew (Fasolia Recipe | + Vegan Version) image

How to make Fasolia, a traditional Lebanese butter bean stew made with beef/lamb (fasolia bi lahme) or as a vegan/vegetarian butter bean stew. This tomato-based Lebanese bean stew is hearty and wholesome, perfect for serving with rice, salad, and optionally some bread for mopping up all the juices.

Provided by Samira

Categories     Main

Time 40m

Number Of Ingredients 12

1.65 lb white beans (fresh or soaked overnight; or 0.66 lb/300 g dry)
1.65 lb cooked beef shank (or lamb pieces; check the notes for a meat-free version!)
3 cups beef stock (or vegetable stock if making vegan bean stew)
4.35 oz cilantro
4.5 cups tomato juice (or passata; tinned crushed tomatoes would also work)
2.5 Tbsp tomato paste
1/3 cup lemon juice (fresh is best)
6 garlic cloves (big)
4.5 Tbsp olive oil (or other cooking oil)
2 tsp salt
1.5 tsp ground coriander seeds
1 tsp black pepper

Steps:

  • If you're using dried beans, first make sure to rinse and then leave them to soak overnight (at least 8hrs).Then, on the day of making the stew, you'll first need to prepare the beef (if using). You could also cook the vermicelli rice in advance or cook it while preparing the butter bean stew.
  • Tinned beans: drain and rinse the beans well, then bring the beans to a boil with 4 cups of water in a deep pot over medium heat. Remove the white foam from the top of the beans, then add ½ tsp salt and one bay leaf. Then cover the beans loosely with a lid (to stop the beans from overflowing). Simmer for 10 minutes. Then drain and rinse once more before setting aside.Technically, the tinned beans don't need to pre-cook before being added to the main pan. I just do so for extra tender results and a little extra flavor. Alternatively, you can add the beans to the pan before adding the tomatoes to the pan and add the bay leaf and salt to the pan.Dry beans: after soaking them overnight, rinse the beans well, then add them to a deep saucepan with 6 cups of water. You can then follow the method above. However, you'll need to simmer the beans for between 20-30 minutes instead.
  • Separate the cilantro leaves from the stems and finely chop the stems. Then, store the leaves back in the fridge to keep them "fresh" (we'll be using them at the end).
  • Slice the garlic and, if you're using fresh tomatoes, chop roughly and add them to a blender to process into a thick "juice."
  • In a large, deep pot (or Dutch oven), heat the oil. Then add the chopped garlic and sauté for just 30-40 seconds over medium heat.
  • Add the tomato paste and mix in before adding the crushed coriander seeds. Stir once more, then sauté for two minutes.
  • Add the chopped cilantro stems and stir before adding the tomato juice. Mix once more, then allow the mixture to simmer over medium-low heat for 10-15 minutes. During this time, it should reduce and thicken slightly.
  • Add the cooked beef, beef stock, and beans to the pot. Then mix well, reduce the heat to low, and allow it to simmer for a further 10 minutes.For the vegetarian butter bean stew, add vegetable stock. You may also want to introduce extra fats with the addition of an additional tablespoon of olive oil. This will create a silky-smooth fasolia with a better mouthfeel.
  • Add the salt and pepper (to taste), stir, and cook for two minutes before adding the lemon juice and removing the fasolia from the heat.
  • Finally, add the cilantro leaves and gently fold them into the stew. Then serve it up along the sides of your choice.
  • Store: allow the fasolia to cool, then store in an airtight container in the fridge for up to 5 days.Freeze: make sure to store the bean stew in an airtight container/s for up to 3 months. Allow it to thaw overnight in the fridge before reheating.Reheat: you can reheat the fasolia on the stovetop or in the microwave until heated throughout.

Nutrition Facts : Calories 429 kcal, Carbohydrate 45 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 29 mg, Sodium 1149 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 10 g, ServingSize 1 serving

OKRA AND BUTTER BEAN STEW



Okra and Butter Bean Stew image

This stew is adapted from my mom's down-home Louisiana recipe, and it turns okra-haters into okra-lovers. Guaranteed. -Kaya Mack, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

7 bacon strips, chopped
1 pound smoked sausage, halved and thinly sliced
1 large onion, chopped
2 small green peppers, chopped
3 cups water
2 cans (16 ounces each) butter beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 teaspoon pepper
1/4 teaspoon salt
1 package (16 ounces) frozen sliced okra
Hot cooked rice, optional

Steps:

  • In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.

Nutrition Facts : Calories 252 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 12g protein.

SAUSAGE & BUTTER BEAN STEW



Sausage & butter bean stew image

Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It's ideal for winter evenings and it takes less than an hour to cook

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 12

1 tbsp sunflower oil
16 chipolatas (try chorizo ones for a bit of chilli heat)
2 onions, sliced
2 celery sticks, sliced
8 garlic cloves, sliced
1 rosemary sprig
600ml chicken stock
2 x 400g cans butter beans, drained
75g butter, cubed
small pack parsley, leaves picked and chopped
2 lemons, zested
crusty bread, to serve

Steps:

  • Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
  • Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

Nutrition Facts : Calories 739 calories, Fat 52 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 29 grams protein, Sodium 2.7 milligram of sodium

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