This Butter Bean Stew makes the perfect vegetarian dinner. It comprises leeks, mushrooms and butter beans in a creamy, white wine sauce.
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) oil
- 2 leeks, cleaned and chopped
- 2 garlic cloves, peeled and crushed
- 4 portobello mushrooms, cleaned and sliced
- 500g (2 tins) cooked butter beans
- 250ml (1 cup) white wine
- 500ml (2 cups) vegetable stock
- 125ml (½ cup) double cream
- ½ lemon, juiced
- 5g (⅛ cup) flat-leaf parsley, finely chopped
- Heat the butter and oil in a large frying pan.
- Gently fry the leeks until softened, which would take about 5 minutes.
- Add the garlic and fry for 1 minute.
- Add the mushrooms, turn up the heat and fry for 5 minutes, or until browned.
- Tip in the beans and give it a stir, ensuring the heat is now set to its highest setting.
- Pour in the wine and let it bubble for 2 minutes.
- Lower the heat until it reaches a slow simmering point.
- Pour in the stock, and let everything in the stew simmer for 5 minutes.
- Stir in the cream, simmer for another 1 minute, then remove from heat and sprinkle with lemon juice.
- Serve with rice and sprinkle with parsley. Enjoy!
- If you don’t like runny sauces, you can use a cornflour slurry to thicken the sauce.
- Category: Dinner
- Method: Pan Fry
- Cuisine: French
Keywords: butter bean stew, butter bean recipe, butter bean casserole, butter beans with mushrooms and leeks, butter beans with white wine sauce