Butter Bean Stew Food

BUTTER BEAN STEW

Steps:

• Heat the butter and oil in a large frying pan.
• Gently fry the leeks until softened, which would take about 5 minutes.
• Add the garlic and fry for 1 minute.
• Add the mushrooms, turn up the heat and fry for 5 minutes, or until browned.
• Tip in the beans and give it a stir, ensuring the heat is now set to its highest setting.
• Pour in the wine and let it bubble for 2 minutes.
• Lower the heat until it reaches a slow simmering point.
• Pour in the stock, and let everything in the stew simmer for 5 minutes.
• Stir in the cream, simmer for another 1 minute, then remove from heat and sprinkle with lemon juice.
• Serve with rice and sprinkle with parsley. Enjoy!

BUTTER BEAN STEW WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C / 400F.
• Cover the bottom of the casserole dish with oil and scatter the vegetables and garlic on top.
• Whisk the marinade ingredients together and pour over the top, then use a spatula to mix it all together and get all of the vegetables nicely coated. Arrange them so they aren't overlapping too much at the bottom of the pan.
• Sprinkle with salt and pepper to taste.
• Roast in the oven for 45-60 minutes, removing once halfway through to mix up and flip the vegetables around. Your veggies may need closer to 60 minutes to get properly caramelized if you've overloaded the pan a little (as I usually do!)
• Once they are ready (you want them fully softened with crispy edges and all of the marinade evaporated from the bottom of the pan), remove from the oven and very quickly add in the Italian herbs and smoked paprika. Mix through with the spatula. The residual heat and oil will bring out the herb's scent and flavors without risk of burning them.
• Once fragrant, quickly add the red wine to the pan. It will bubble for a few moments.
• Once the wine has stopped bubbling, add the tomatoes, passata, butter beans and olives. Give it all a good stir.
• Now cover the pan and return to the oven for another 30 minutes.
• Remove from the oven and mix the spinach and mint in. It will start to wilt from the residual heat of the stew.
• Serve.

GIANT BUTTER BEAN STEW

Steps:

• 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).
• 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.
• 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.

SAUSAGE & BUTTER BEAN STEW

Steps:

• Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
• Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

BUTTER BEAN & TOMATO STEW

Steps:

• 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.

BUTTER BEAN & CHORIZO STEW

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

TOMATO AND BUTTER BEAN STEW

Steps:

• Preheat the oven to 350°F Heat the olive oil in a flameproof casserole on the hob. Add the onion and the garlic and cook for 10min until golden and softened. Add the leeks and cook, covered, for 5min.
• Add the tomatoes, beans and broth and season well. Bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
• Stir in the balsamic vinegar and spoon into warmed bowls. If you like, serve with quartered lime wedges.