Posted in Gluten Free, Healthy eating, organic, Vegan, Vegetarian

Butter bean stew


200g Butter beans (soaked over night)

1 tablespoon olive oil

Half pint of vegetable stock

1 Tin plum tomatoes

4 cloves garlic

2 onions


  1. Heat the oil in a large pan, add the onion and let it brown
  2. Add the garlic
  3. Add the plum tomatoes and break up into smaller chunks
  4. Add the vegetable stock and the beans and boil for 10 minutes
  5. Reduce the heat and let it simmer for about an hour


Serve with chunky bread. Follow the packet instructions for the beans, I like to use dried beans so you have to soak them overnight but you could also use canned beans which would be a lot quicker. I added mushrooms to this as well, (just after the onion and I let them brown before adding the tomatoes), but I’m not entirely sure they really work. You can also add as much or as little garlic as you fancy.


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