HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButter Bean & Mushroom Stew
Butter Bean & Mushroom Stew

Butter Bean & Mushroom Stew

with Baked Ciabatta

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We love good Butter Bean and Mushroom Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 600 calories
Allergens:CeleryCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


½ bunch(es)


2 unit(s)

Garlic Clove

1 pack(s)

Butter Beans

1 punnet(s)

Sliced Mushrooms

1 pot(s)

Ground Coriander

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Sun-dried Tomato Paste

1 sachet

Vegetable Stock Powder


1 bag(s)

Baby Spinach

2 unit(s)


(ContainsCereals containing Gluten)

75 grams

Reduced Fat Creme Fraiche


Not included in your delivery

200 milliliter(s)

Water for Stock

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2201 kJ
Energy (kcal)526 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate72 g
of which sugars19.0 g
Protein22 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice width ways. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.


Heat a drizzle of oil in a large saucepan on a medium-high heat. Once hot, add sliced leek and mushrooms, cook until the leek is soft and the mushrooms browned, 5-6 mins. Next, add the garlic, ground coriander and rosemary and cook for 1 minute.


Next, add the water (see ingredients for amount), chopped tomatoes, sun dried tomato paste and veg stock powder. Give the mixture a stir to dissolve the stock powder, and bring to the boil. Once boiling, turn the heat down and simmer until thickened 8-10 minutes, stir occasionally. Set your grill to a medium-high heat.


Once the stew has thickened , add the butter beans and cover with a lid or some foil. Cook for 5 mins, add the spinach a handful at a time, cook until wilted, 3-4 mins. Once cooked, season to taste with salt and pepper.


Whilst your stew is simmering, cut the ciabatta in half as though you're making a sandwich and put on a baking tray and drizzle with a little olive oil. Grill on the top shelf of your oven until they are toasted and golden 3-5 mins.


Share the stew between your bowls. top each portion with a generous dollop of creme fraiche and serve the ciabatta on the side to mop up the sauce. Enjoy!