1、Giant butter bean stew

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

Giant butter bean stew recipe

Ingredients

Method

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).
  • 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.
  • 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.

  • https://www.truecookbook.com/recipe/giant-butter-bean-stew-8267/

    2、Cowboy chicken & bean stew

    A paprika-spiced casserole that's campsite-friendly and warming for the tum- pinto beans stretch the dish a little further
    Cowboy chicken & bean stew recipe

    Ingredients

    • drizzle of oil
    • 1 large onion, chopped
    • 6 rashers smoked streaky bacon, chopped
    • 8 chicken portions (we used thighs and drumsticks), skin removed
    • 1 tbsp smoked paprika
    • 2 x 400g cans chopped tomatoes with garlic
    • 200g barbecue sauce (measure by filling half a 400g can if you don't have scales)
    • 1 tbsp dried oregano or mixed dried herbs
    • 2 x 400g cans pinto beans
    • grated cheddar and tortilla chips, to serve (optional)

    Method

    1. Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, until the onion is really soft and starting to brown, and the bacon is crisp. Push to the side of the pan, increase the heat and add the chicken pieces. Cook for a few mins until the meat is nicely browned, but don’t worry if it’s not evenly coloured. Add the paprika, tomatoes, along with half a can (200ml) water, the barbecue sauce, herbs, a pinch of salt and a generous amount of black pepper. Cover with a lid, lower the heat to a gentle simmer and cook for 45 mins, stirring occasionally.
    2. Check that the chicken is tender – if not, cover again and cook for 15 mins more. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened. Serve in bowls topped with grated cheddar and tortilla chips, if you like.

    3、Butter bean, grilled courgette, roast red pepper & chorizo salad

    Make the most of seasonal summer ingredients in this warm and spicy vegetable salad. It makes a great Spanish-style tapa too
    Butter bean, grilled courgette, roast red pepper & chorizo salad recipe

    Ingredients

    Method

    1. Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.
    2. Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
    3. Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.
    4. Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
    5. Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.

    4、Spicy chicken & bean stew

    This hearty, satisfying one-pot is low fat and easy on the washing up
    Spicy chicken & bean stew recipe

    Ingredients

    Method

    1. Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
    2. Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
    3. Stir through the coriander and serve with soured cream and crusty bread.

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