Butter bean & tomato stew

Butter bean & tomato stew

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(15 ratings)

Prep: 15 mins Cook: 35 mins


Serves 5

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

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 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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23rd Mar, 2014
A great hit with my guests today, served with pulled pork and vegetables.
2nd Apr, 2013
Really lovely with the roast pork that had been cooking all day.
1st Dec, 2012
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.
30th Jul, 2012
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.
10th Jan, 2011
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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