Butter Bean Stew

July 9, 2019

This deliciously hearty Butter Bean Stew is a keeper. Serve hot or cold, it is great as a main and perfect when cooking for a crowd on a chilly winters day (just up the quantity and add lost of lovely bread on the side). 100% delish and its vegan too.  Special thanks to @laurenmelissa_baker this recreation pictured above.


500 g Dried gigantes beans or butter beans, soaked overnight

1 Onion, chopped

2 Garlic gloves, chopped

6 tbsp Nuttelex

1/2 tsp Sweet paprika

1 tbsp Tomato puree

1 Squeeze lemon

1 400g tin chopped tomatoes

1 tsp Salt

100 ml Water

Freshly ground black pepper, to taste

350 g Chard or spinach, washed

1 Small handful fresh parsley, chopped

1 Small handful fresh mint, chopped



1Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender. Then drain and set aside.

2Gently soften the onion and garlic in 2 tablespoons of Nuttelex for 5 minutes. Then stir in the paprika, tomato purée, chopped tomatoes, 100ml water, salt and pepper. Bring to the boil then reduce to a simmer and cook for 30 minutes. Next stir in the chard/spinach and take off the heat.

3Preheat the oven to 160C

4Add a further 2 tablespoons of Nuttelex to the beans and mix thru the tomato chard/spinach sauce, topping with all the chopped herbs.

5Transfer to a casserole pan, top with remaining noblets of Nuttelex evenly over the dish and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling.

6Serve with a squeeze of lemon. Goes well with garlic bread.