Butter Bean Stew Recipes

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.

Steps:

• In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.

Steps:

• Slice the bacon rashers into chunky pieces.
• Heat the oil in a heavy-bottomed, medium-sized pan and add the bacon, stirring with a wooden spoon to break up the pieces.
• Gradually increase the heat, cooking until crisp and all the fat has melted.
• Stir onion, garlic, sage and bay leaf into the bacon.
• Season lightly with salt and generously with pepper and cook, stirring often, for 5 minutes.
• Peel the carrots and slice them into chunks, then stir into the onions and cook, stirring often, for a further 5 minutes until the onion is slippery and wilted.
• Cut the sausages into 4 or 5 pieces.
• Increase the heat and stir the sausages into the pan.
• Brown them thoroughly all over, then add the beer.
• Increase the heat, stir well and bring the liquid to the boil.
• Tip the beans into a sieve or colander, rinse under running water, shake dry and add to the pan.
• Return to the boil, then reduce the heat, partially cover the pan and cook gently for 30 minutes until the sausages are cooked through and the carrots are tender.
• Check the seasoning.
• Serve immediately or leave overnight and reheat the next day.

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.