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Butter bean stew




Source of Recipe


RSC


List of Ingredients




1 tbsp oil
¼ butternut squash, peeled and finely diced
1 garlic clove, peeled and crushed
1 can of butter beans
1 glass of white wine
salt and freshly ground black pepper
2 spring onions, chopped
100g/3½oz peas
knob of butter
1 chicken stock cube
2 tbsp double cream
a few chives, chopped

Recipe



1. Heat the oil in a pan and sauté the squash for 5-6 minutes. Add the garlic and stir in the butter beans.
2. Pour in the wine, then add the seasoning, spring onions and peas.
3. Simmer gently for 15-20 minutes.
4. Stir in the butter and crumble in the chicken stock and heat for a further two minutes. Stir in the cream and chopped chives.
5. Transfer the stew to a serving bowl

Serves 1