Butter bean & tomato stew

Butter bean & tomato stew

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(13 ratings)

Prep: 15 mins Cook: 35 mins


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

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal155
  • fat8g
  • saturates1g
  • carbs18g
  • sugars11g
  • fibre6g
  • protein5g
  • salt0.98g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, diced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 carrots, diced



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

  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 large tomatoes, chopped and sprinkled with a little salt



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

  • 400g can butter beans, drained
  • small bunch flat-leaf parsley, chopped
  • harissa, to serve



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…


  1. 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.

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Comments, questions and tips

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Simon Walsh
3rd Feb, 2017
Agreed not a looker but tastes great. I put Harrisa in the casserole to cook. And Morrocan salted olives https://www.instagram.com/p/BPziesHFonJ/
22nd Jan, 2017
Not a looker but ice enough. Added a good amount of parsley which lifted it and a chilli
12th Sep, 2016
I didn't have shallots so just added more onions and I think the flavours are robust enough that it didn't make much difference. Delicious combination.
25th Aug, 2015
Great base recipe, have made it several times now and it's delicious as is, but also leaves a lot of room to play around with. Last time I swapped the carrots for red and orange peppers, added a teaspoon of spanish paprika and a teaspoon of bouillon powder (instead of the salt and pepper). Served with garlicky hasselback potatoes and greek yoghurt. Absolutely fantastic.
Mrs Cagee
24th Feb, 2015
This is absolutely delicious! I added fresh garlic and chilli flakes. My hubby loved it! Well worth trying and cheap to make too!
28th Oct, 2014
I had this tonight on its own as a stew. The full ingredients as listed makes 2 portions that way. I only used 1 tablespoon of Sunflower oil to cook and each serving came to about 300 calories. It was delicious...definitely making again. Its also an incredibly easy to make recipe.
12th Oct, 2014
delicious.. made it for lunch for a couple of friends that were visiting. they couldn't have enough of it.. the addition of the harissa at the final stage just at serving makes it so special
Fridays cook
7th Oct, 2014
The harisa paste was lovely with this.
28th Jul, 2014
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.
23rd Mar, 2014
A great hit with my guests today, served with pulled pork and vegetables.


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