#BUTTER BEAN STEW PLUS#

Vegetable stock – I like to use a vegetable stock pot, but you can simply replace it with a stock cube. 2 cups dried butter beans 2 tablespoons kosher salt, plus more to taste 1 large onion, finely diced 2 tablespoons extra-virgin olive oil, plus extra for. Milder spices like cumin and turmeric work best to avoid overpowering the tomato, zingy flavours.

Spices – you can play around with the spices, but don’t overdo it. It goes really well with the rich tomato undertones. Lemon juice – heavily used in the Middle East to add lots of zing to dishes. Tomato pure – this is what will make your stew rich and pack in the tomato flavour. Add the onion and pepper and cook until softened, about 7 min. Onion & garlic – essential for most savoury recipes as they enhance the depth of flavour in dishes. Heat the olive oil in a medium non-stick saucepan. You would need to soak your beans overnight, then boil them for 1-2 hours before hand. I love the creaminess of the butter beans, but if you can use either/whatever you have available! You can either use canned beans for convenience, or dried beans for a more cost affective option.

What you need to make this Middle Eastern butter bean stew:īutter beans – traditionally this dish is made using white/cannellini beans, but I find both work just as well. It goes really well with a basic tomato, cucumber salad topped with a squeeze of lemon juice and a drizzle of olive oil. You can enjoy it with rice, quinoa or bread. The combination of beans and tomatoes makes for something so comforting and moreish. The best thing about it is that you only need a handful of ingredients, some of which you make already have in your cupboard/fridge. They both taste equally as delicious though, so whichever you have available will do.Ī super speedy meal that’s ready in just 20 minutes! This is a great recipe to have under your belt for those days when you’re stretched for time, but still want to make something healthy, but also tasty. The creaminess of the butter beans marries so well with the zingy, rich tomato sauce. I used to get so excited when it was Fasoulia day! A rich tomatoey stew with white beans and chunks of meat served with rice and a fresh salad.Īlthough this dish is traditionally made with white/cannellini beans, I decided to make a slight variation and used butter beans instead. Growing up, my mum’s Fasoulia was one of my favourite dishes. This Middle Eastern butter bean stew is inspired by my love of Fasoulia – a bean dish I grew up eating and loving!

Butter bean stew