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Bowl of butter bean stew

Butter Bean Stew

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


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


  1. Heat the butter and oil in a large frying pan.
  2. Gently fry the leeks until softened, which would take about 5 minutes.
  3. Add the garlic and fry for 1 minute.
  4. Add the mushrooms, turn up the heat and fry for 5 minutes, or until browned.
  5. Tip in the beans and give it a stir, ensuring the heat is now set to its highest setting.
  6. Pour in the wine and let it bubble for 2 minutes.
  7. Lower the heat until it reaches a slow simmering point.
  8. Pour in the stock, and let everything in the stew simmer for 5 minutes.
  9. Stir in the cream, simmer for another 1 minute, then remove from heat and sprinkle with lemon juice.
  10. 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