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French onion butter beans recipe
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Cook creamy butter beans in vegetable stock, rosemary and sweet caramelised onions for a hearty take on the French classic. Serve with crusty bread to mop up all of that the gorgeous sauce. See method
Ingredients
- 2 tbsp vegetable oil
- 3 onions, thinly sliced
- 1 tsp dried rosemary
- 3 x 400g tins butter beans, drained and rinsed
- 1 bay leaf
- 1 vegetable stock cube, dissolved in 700ml boiling water
- 1 tsp white wine vinegar
- 10g flat-leaf parsley, finely chopped
- crusty bread, to serve (optional)
2 of your 5-a-day
Each serving contains
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Energy
1270kj
304kcal
15%
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Fat
8g
12%
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Saturates
1g
6%
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Sugars
8g
9%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 36.5g
Protein 13.6g
Fibre 13.2g
Method
- Heat the oil in a large saucepan over a medium heat. Add the onions and rosemary and cook for 20 mins, stirring occasionally, until soft and golden.
- Mix through the butter beans, bay leaf, stock and vinegar. Bring to the boil, then simmer for 5 mins until the beans are starting to soften.
- Remove the bay leaf, then spoon a quarter of the beans into a jug or bowl and blitz with a stick blender until smooth. Stir the creamy sauce through the beans, adding a splash more water, if needed, to loosen the texture.
- Serve sprinkled with parsley and a grind of black pepper, with crusty bread on the side to scoop up the beans, if you like.
Tip: Use vegan stock cubes, if required.
See more Vegetarian recipes