Butterbean stew

Name: Butterbean stew
Cuisine: British
Ingredients: 2 cans drained butterbeans; 2 medium onions; 2 tablespoons butter; 2 tablespoons olive oil; 4 cups vegetable stock; 1/4 head cabbage roughly chopped; 1-2 tablespoons white vinegar; 1 cup chopped dill

Sabby @Sabby

I had all the ingredients to make this recipe by Alison Roman, I am so glad I did because not only was it really easy to make, but tastes great too!

Sabby @Sabby

I had all the ingredients to make this recipe by Alison Roman, I am so glad I did because not only was it really easy to make, but tastes great too!

Saved

Ingredients

2 cansdrained butterbeans
2medium onions
2 tablespoonsbutter
2 tablespoonsolive oil
4 cupsvegetable stock
1/4 headcabbage roughly chopped
1-2 tablespoonswhite vinegar
1 cupchopped dill

Saved

Steps

1

Cook the onion in the butter and oil until brown and slightly crispy, this should take about 5-6 mins on a medium heat, add some salt and pepper. Once cooked save a couple of tablespoons of the onion for topping at the end.
2

Add the beans to the remaining onions, stir fry for a few minutes and smash about 1 quarter of the beans.
3

Add the vegetable stock and bring to the boil for about 15 minutes, then add the vinegar and cabbage and cook until the cabbage has softened.
4

Add the chopped dill to the pan, when serving add some of the saved onions and top with some more dill, serve with some crusty bread and enjoy!