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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

Serves 4
5 mins to prepare and 25 mins to cook
304 calories / serving
Vegetarian
Dairy-free

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

Energy
1270kj
304kcal 15%
Fat
8g 12%
Saturates
1g 6%
Sugars
8g 9%
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