Butterbean Stew Recipe
A comforting stew made with creamy butterbeans, rosemary and potato
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Ingredients
- 1 onion
- 1 leek
- 1 carrot
- 2 celery stalks
- 2 garlic cloves
- 1 bay leaf
- 1/2 tsp rosemary chopped
- 250 g potato
- 250 g organic butter beans (cooked)
- 1 litre vegetable stock
- 150 ml single cream or plant-based alternative
- large handful of parsley
- 1 tbsp organic extra virgin olive oil
- natural fine sea salt
- organic cracked black pepper
Instructions
- Chop the onion, leak, carrot and celery stalks into approximately 1cm pieces.
- Place the vegetable in a large saucepan, season with salt and pepper and fry in 1 tbsp of of olive oil on a medium to heat for 10 minutes stirring frequently.
- Finely chop the garlic and add to the pot along with the rosemary, garlic and bay leaf. Cook for a further 10 minutes and continue to stir.
- Peel and chop the potatoes into approximately 2cm pieces and add to the pot along with the vegetable stock.
- Bring to the boil then turn down and simmer for 20 minutes.
- Add the butter beans and cook for another 5 minutes.
- Remove the bay leaf and half of the stew from the pan.
- Blitz the remaining half until smooth.
- Return the non blitzed half to the pan along with the cream and bring back to a simmer.
- Roughly chop the parsley, add to the pot and serve the stew with sourdough croutons.
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This is a delicous creamy stew