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Butterbean and Vegetable Stew (suggestion: serve with celeriac and potato mash) 

Ingredients (serves 4)

  • 2 red onions (roughly diced)

  • 4 garlic cloves (crushed) 

  • 1 sweet red pepper (diced)

  • 14 baby mushrooms (cut in half) 

  • 1 courgette (finely diced)

  • 2 tbsp tomato puree 

  • 2 heaped tsp marmite 

  • 1 tsp dried basil 

  • 1/2 tsp dried rosemary 

  • 1 tin good quality butterbeans 

  • 2.5 cups low salt vegetable stock 

  • 1 tin chopped tomatoes 

  • Handful of diced kale

  • Salt and pepper (to taste) 


  1. Heat a large deep sauce saucepan pan and add a dash of olive oil. When the oil is hot add the onions and garlic. Pan fry for 5 minutes and season with salt and pepper. 

  2. Next add the red pepper and mushrooms. Cook for a further 5 minutes. Next add the tomato puree, marmite, basil and rosemary. Cook for 2-3 minutes, stirring well. 

  3. Next add the courgette, butterbeans, stock, tinned tomatoes and kale. 

  4. Pop on the lid and simmer for 25 minutes. 

  5. Serve with mash. I recommend incorporating some seasoned roasted celeriac to the mash!

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