The Perfect Butter Beans Stew Recipes

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

Ingredients

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

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

Ingredients

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

THE PERFECT BUTTER BEANS STEW

The Perfect Butter Beans Stew image

This is the perfect butter beans stew recipe ever! I learned it from my mother and I've been cooking it ever since!

Provided by Ruxandra Micu

Categories Main Dishes

Time 2h40m

Number Of Ingredients 9

Ingredients

500g (2 ½ cups) dry Lima Beans, Butter Beans *soaked overnight, optional
2 onions, diced
4 garlic cloves, chopped
4 Tbsp chopped fresh tarragon
2 Tbsp sweet paprika
3 bay leaves
1 tbsp sunflower oil
⅓ tsp ground pepper
sea salt, to taste

Steps:

Boil the beans for 2 hours (half this time if previously soaked). Change the water at least 2 times. Don't skip this step! Beans are hard to digest and if you didn't soak them overnight they will release bad enzymes into the boiling water, which will cause bloating.
Heat the oil in a large pot.
Sauté the onion for 2-3 minutes.
Add the drained beans.
Add water just enough to cover the beans.
Add bay leaves, pepper, salt, fresh tarragon, chopped garlic and paprika.
Cook for half an hour.
Serve and enjoy this flavorful dish!

Nutrition Facts : Calories 99 calories, Carbohydrate 14.6 grams carbohydrates, Fat 2.5 grams fat, Protein 4.3 grams protein

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