Butter bean & tomato stew

Butter bean & tomato stew

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 5

Packed full of iron, this stew makes a great side dish or a superhealthy supper when partnered with a jacket potato

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
155
protein
5g
carbs
18g
fat
8g
saturates
1g
fibre
6g
sugar
11g
salt
0.98g

Ingredients

  • 3 tbsp olive oil
  • 2 shallots, diced
  • 2 carrots, diced
  • 1 large onion, sliced
  • 6 large tomatoes, chopped and sprinkled with a little salt
  • 400g can butter beans, drained
  • small bunch flat-leaf parsley, chopped
  • harissa, to serve

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Method

In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.

Recipe from Good Food magazine, November 2010

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Comments

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BashyBoop's picture
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This recipe is really simple and very tasty. I added spinach too which worked well and served with crushed buttered new potatoes. If serving as a main meal with potatoes, i would say this recipe serves 3.

angela1956's picture

A great hit with my guests today, served with pulled pork and vegetables.

lizleicester's picture
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Really lovely with the roast pork that had been cooking all day.

tartybaker123's picture
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Packed with flavour. It is so tasty, I don't have it as a side dish I have one BIG plate full. I don't have any harissa, I couldn't find it in the supermarket but, it's great without it anyway.

gervais's picture
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I was not quite sure about this recipe as it did appear a little basic, maybe that is a good thing as it was just terrific. I used the harrissa paste and it certainly added a little something though my guests thought it was just as good without. Will make this again for sure.

jessiquaquaqua's picture
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I love this recipe. I tried it with tinned tomatoes, but prefer it with fresh. I served it alongside John Torode's slow-roasted pork shoulder (also a good recipe! Perfect, melt-in-the-mouth pork with excellent crackling) and have cooked batches of it to serve with sausages and mash/wedges for mid-week suppers. MMM.

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