Giant butter bean stew

Giant butter bean stew

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(18 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins


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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  • 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



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

  • 3 celery stalks with leaves, finely chopped



    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



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

  • 4 garlic cloves, chopped
  • 1 tsp paprika



    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



    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



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


  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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26th Jun, 2020
Taste great! I wanted to make it soupier so put some soup stocks instead of oil and made it like a soup. Very very tasty! Thanks :)
Katherine Bates's picture
Katherine Bates
21st Feb, 2020
Seemed very watery and the dill was overpowering. A very disappointing recipe.
4th Nov, 2019
This is so tasty. I wasn’t sure about the cinnamon at first, but it’s lovely and warming. I kept it vegan and will try adding aubergines and mushrooms next time.
29th Aug, 2019
We absolutely love this recipe, we have it as a regular mid week meal. I do replace the fresh tomatoes with tinned tomatoes but that is all I change. Enjoy!
dorothyr's picture
10th Apr, 2019
Oops I meant to say - wouldn't change the recipe at all!
dorothyr's picture
10th Apr, 2019
Absolutely fabulous. We had it as a vegetarian dish one night and an accompaniment the next night. Would change the recipe at all!
9th Jan, 2018
This was so easy and so yummy! I used tin tomatoes instead of fresh ones and forgot the dill and sugar but used everything else and I felt the feta really added to and made this dish so tasty so I would recommend using it. One to make again, we had it as a vegetarian dinner this time so might try it as a side dish with lamb in the future.
Minoo's picture
4th Apr, 2016
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
14th Apr, 2015
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!
5th Apr, 2015
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.


29th Jun, 2020
Can you substitute the herbs? Coriander and tarragon for parsley or dill, for example? And what's a small pack? 10 grammes? (always love these vague instructions) :/
lulu_grimes's picture
1st Jul, 2020
Hi, You can change the herbs, I wouldn't advise coriander with tarragon but you could use one or the other and use more. Yes, a small pack is about 10-12g, we don't put a weight on when packs vary by 1 or 2 g depending on where you buy them. I hope this helps, Lulu
21st Nov, 2019
Can I freeze this? :)
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