Giant butter bean stew

Name: Giant butter bean stew
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: European, Mediterranean, Greek
Ingredients: 4 x 235g cans butter beans or 500g dried butter beans (cook according to pack instructions); 100ml Greek extra virgin olive oil; 3 small red onions finely sliced; 2 large carrots finely sliced; 3 celery stalks with leaves, finely chopped; 4 sundried tomatoes sliced; 1kg ripe tomatoes skinned, deseeded and finely chopped; 4 garlic cloves chopped; 1 tsp paprika; 1 tsp ground cinnamon; 2 tbsp tomato purée; 1 tsp sugar; small pack flat-leaf parsley finely chopped; small pack dill finely chopped; 100g feta (optional), crumbled

3 steps

Prep:30minCook:1h 15min

This authentic vegetarian casserole makes a delicious first course, or serve alongside slow-cooked lamb as part of a Greek Easter feast

Updated at: Fri, 27 Jun 2025 14:55:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories333 kcal (17%)

Total Fat17.7 g (25%)

Carbs39 g (15%)

Sugars10.5 g (12%)

Protein9 g (18%)

Sodium506.3 mg (25%)

Fiber13 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 x 235gcans butter beans

or 500 g dried butter beans, cook according to pack instructions

100mlextra virgin olive oil

with leaves, finely chopped

4sundried tomatoes

sliced

1kgtomatoes

ripe, skinned, deseeded and finely chopped

4garlic cloves

chopped

1 tsppaprika

1 tspground cinnamon

2 Tbsptomato purée

1 tspsugar

flat-leaf parsley

small, finely chopped

dill

finely chopped

100gfeta crumbled

optional

Instructions

Step 1

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).

Step 2

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.

Step 3

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.

View on BBC Good Food

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