Butter Bean Stew

Build the Meal Around Butter Bean Stew

• Crusty bread
• Rice
• Green salad
• Grilled sausages

How to Make Butter Bean Stew

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1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 10 minutes. Add the garlic and paprika and cook for 1 minute.

   Mark done Start 10 min timer

2. Add the tomatoes, stock, beans and salt. Bring to a boil, then lower to a simmer.

   Mark done

3. Cook with the lid half on for 20 minutes, until thick. Crush a few beans against the side of the pot.

   Mark done Start 20 min timer

4. Stir in the vinegar and parsley and serve.

   Mark done

Notes From the Method

Keep the heat gentle so the beans stay whole.

Crush a few beans to thicken the stew.

Add a splash of water if it gets too thick.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Storing and Reheating

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat with a splash of water.

Questions and Answers

Butter Bean Stew Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.