Name: Butter Bean Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 250 ml vegetable stock; 50 g curly kale; 2 tbsp olive oil; 1 lemon; 2 sticks celery; 2 x 400 g tins butter beans; 50 g walnuts; 1 red onion; 2 small carrots; 2 tbsp sun-dried tomato paste; 200 g cherry tomatoes; 2 cloves garlic

Bean Stew

Can I use canned beans instead of dried beans?

What vegetables can I use in my Bean Stew?

What spices and seasonings should I use in my Bean Stew?

Can I use a slow cooker or pressure cooker to make my Bean Stew?

How do I store and reheat my leftover Bean Stew?

This delicious butter bean stew with walnuts, sun-dried tomato and lemon is packed with flavour and nutritious too! Perfect to batch-cook and freeze.

Tree Nuts

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Stocks & Broths

milliliter

vegetable stock

Fresh Vegetables

gram

kale

Oils

olive oil

Fresh Fruit

lemon

celery

Beans & Legumes

lima beans

Nuts Seeds & Mixes

walnuts

red onion

carrot

Canned Vegetables

sun dried tomato

cherry tomato

garlic

Water

Calories

Carbohydrates

Beta-cryptoxanthin

Vitamins

Vitamin E

Vitamin K

Zinc

Minerals

Vitamin A

Vitamin C

Thiamin (B1)

Choline

Protein

Dietary Fiber

Added Sugar

Sugar

Saturated Fat

Total monounsaturated fatty acids

Copper

Manganese

Selenium

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

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