Can you use different types of beans in this recipe?

Yes, any jarred white bean will work. See my notes on jarred beans vs. tinned beans above, because I'm afraid that tinned beans just won't cut it here.

Can I substitute different vegetables in this stew?

Of course! I've been using a lot of spinach recently but chard, cavelo nero and kale would all be good here. If it is seasonal, vibrant and it will wilt it will work in this recipe.

Can I make this stew dairy free or vegan friendly?

Yes! Just use your favourite vegan creme fraiche or neutral vegan cream substitute in place of the creme fraiche.

How long will the leftovers keep?

Up to 4 days, in sealed containers in the fridge. Gently warm through in a saucepan, as you can seem from the photograph of my microwaved bowl above butter beans have a tendency to explode in the microwave if you're not careful!

Lemony Butter Bean Stew with Spinach & Leeks

Name: Lemony Butter Bean Stew with Spinach & Leeks
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 large leek; sea salt; 2 large garlic cloves; 4 thyme sprigs; 700g jar butter beans + their preserving liquid; 150ml dry white wine; 150ml vegetable stock; 80g bag baby spinach leaves; 2 tbsp creme fraiche; zest and juice of 1/2 lemon; freshly ground black pepper

Description

This easy, creamy, lemony Butter Bean Stew with Spinach and Leeks is the perfect vegetarian dinner for a chilly evening, ready in just 30 minutes! By using jarred beans and their preserving liquid you create a rich, savoury stew perfect for adding seasonal veg.

Ingredients

Scale

1 tbsp olive oil
1 large leek
sea salt
2 large garlic cloves
4 thyme sprigs
700g jar butter beans + their preserving liquid
150ml dry white wine
150ml vegetable stock
80g bag baby spinach leaves
2 tbsp creme fraiche
zest and juice of 1/2 lemon
freshly ground black pepper

Instructions

Warm the olive oil over a medium high heat in a large, heavy bottomed and lidded saucepan or casserole dish. Trim and finely slice the leek into half moons, and peel the garlic cloves.
Cook the leeks with a pinch of salt for 5 minutes or so until soft, but not at all browned. Stir in the garlic, finely grated or minced, and cook until fragrant.
Stir in the thyme sprigs, the butter beans and all of the liquid from their jar, the wine, and the vegetable stock. Season well with black pepper (don’t add any more salt, as the bean stock will be salted) and raise the heat to high. Bring to the boil, then reduce the heat to medium low. Leave to simmer with the lid on for 15 minutes.
Stir in the spinach, then return the lid and cook for a further 5 minutes.
Stir in the lemon zest and juice, and the creme fraiche. Season to taste with more black pepper and salt if needed, and serve in in warm bowls either by itself, or topped with jammy eggs, chilli oil and Aleppo chilli flakes.

Notes

Leftovers will keep in the fridge for up to 5 days. Warm them gently through on the hob because the microwave might cause the beans to split and explode!

Keywords: butter beans, butter bean stew, leeks, spinach, lemon