Greek butter beans

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Have it on its own or with some wilted kale or spinach. Also goes well with grilled halloumi or feta cheese.


  • 2 tins of butter beans drained
  • 100ml olive oil*
  • 1 small onion chopped
  • 2 large carrots cut into slices
  • 4 celery stalks chopped
  • 2 tins of chopped tomatoes or a jar of passata
  • 2 tbsp tomato paste
  • Salt and pepper to taste


  1. Heat a small amount of olive oil in a pan over high heat. Add the chopped onion, garlic, celery and sliced carrots. Cook till soft and golden in colour. 
  2. Add the chopped tomatoes. Cook for 2-3 minutes stirring with a wooden spoon.
  3. Add the tomato paste and cook for 2 more minutes. 
  4. Add the butter beans and the rest of the olive oil 
  5. Season to taste with salt and pepper.
  6. Bring heat to high and cook for approximately 10 minutes until the sauce starts to thicken slightly. 
  7. Reduce the heat to a simmer and cook for 40-50 minutes.

* the olive oil in this makes the dish, so don’t skimp on it even though it seems a lot.

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