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Winter butter bean stew
Fruit and vegetables
1 large
celery
stick, finely chopped
1 large
shallot
, finely chopped
1
garlic
clove, crushed
2
rosemary
sprigs, leaves finely chopped
2 large
carrots
, finely chopped
200–220g/7–8oz
Brussels sprouts
, halved or quartered depending on size
100g/3½oz
green cabbage
, shredded
Tins, packets and jars
400g tin
butter beans
, drained
Cooking ingredients
500ml/18fl oz good-quality
vegetable stock
freshly ground
black pepper
Dairy, eggs and chilled
1 tbsp salted
butter
Meat, fish and poultry
250–300g/9–10½oz cooked
meat
, roughly chopped, diced or shredded
Other
150ml/¼ pint
white wine
2 bay leaves
1 tbsp
white wine
or cider vinegar
100g/3½oz crème fraiche
crusty
bread
Back to recipe
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