Giant butter bean stew

Prep: 30 mins Cook: 1 hr, 15 mins

Easy

Serves 6
This authentic vegetarian casserole makes a delicious first course, or serve alongside slow-cooked lamb as part of a Greek Easter feast

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal315
  • fat18g
  • saturates3g
  • carbs24g
  • sugars12g
  • fibre11g
  • protein8g
  • salt1.1g
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Ingredients

  • 4 x 235g cans butter beans or 500g dried butter beans (see tip, below left)
  • 100ml Greek extra virgin olive oil
  • 3 small red onions, finely sliced
  • 2 large carrots, finely sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 celery stalks with leaves, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 4 sundried tomatoes, sliced
  • 1kg ripe tomatoes, skinned, deseeded and finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 garlic cloves, chopped
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp ground cinnamon
  • 2 tbsp tomato purée
  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • small pack flat-leaf parsley, finely chopped
  • small pack dill, finely chopped
  • 100g feta (optional), crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  1. 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).

  2. 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.

  3. 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.

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Comments, questions and tips

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Comments (4)

Minoo's picture
3.75

This was a good vegetarian stew. We actually had it as a main course and found it quite filling enough. I took the time to peel, de-seed and chop the tomatoes as I fancied some slow weekend cooking, but you could definitely replace with tinned tomatoes. Don't skimp on the extra virgin olive oil - it gave a really distinct flavor to the final dish. I didn't have a big enough oven proof lidded dish so just slowly simmered it on the stove for 40 minutes which seemed to work well enough.

Frantic Flapjack's picture
5

This was absolutely lovely with a great depth of flavour. I served it on it's own with some crusty bread. I used 2x tins of chopped tomatoes in place of fresh and 2x 400g tins of butter beans which was perfect. The feta adds some creamy richness so would recommend using it. Will definitely make this again. Husband loved it!

lizleicester's picture
3.75

Nice side dish with the Greek Easter lamb - in fact if could be a vegetarian dish in its own right. I used 2 x tins of tomatoes instead of fresh ones and didn't use feta.

catie74's picture

Made this for the kids lunch today. Big hit thanks. We had fun making bread to serve with it. 3 happy kids aged 10,7 and 5

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