Sophie says...

"Butterbeans are one of my favourite beans! I love their chunky texture and are a great alternative to meat. Beans are full of fibre, protein and essential vitamins and minerals. My butterbean stew is so simple, quick to make and is a great budget friendly go-to meal at any time of the day. My favourite way to enjoy the stew is served on a chunky piece of sourdough toast, drizzled with olive oil, molasses (or balsamic vinegar) and sprinkled with micro herbs or rocket. It makes the perfect weekend brunch! I always include a side of greens to up my daily intake. The stew is also delicious when spooned into a bowl and topped with a poached egg, or drizzled over a baked potato. It shouldn’t take you more than ten minutes to make and is a great veggie option. I hope you enjoy!"

Butter Bean and Tomato Stew

(DF), (VE)

Serves 2
Image by Rachael Gorjestani


1 Can of Butter Beans

4 large whole Tomatoes roughly diced

Small punnet of Cherry Tomatoes

1 Tbsp of Smoked Paprika or Smokey BBQ Seasoning

3 Tbsp of Olive Oil

1 Large Garlic Clove

1 Tbsp of Pomegranate Molasses

Sea Salt & Pepper

Micro Herbs

Bunch of Curly Kale

Serve with a slice of Sourdough Bread, or top with a poached egg, or simply a bowl of dark leafy greens.


  1. Begin by placing the tomatoes, the cherry tomatoes, paprika olive oil, garlic, salt and pepper into a non-stick pan and place onto a medium heat.

  2. Allow the tomatoes to simmer and reduce down to a delicious, rich tomato sauce. The sauce will have some texture and won’t be entirely smooth. Add the butter beans and stir into the tomato sauce.

  3. Roughly break up the kale and place in a shallow frying pan with a drizzle of olive oil, salt and pepper. Cook until the kale is crispy and coloured.

  4. Serve the Butterbeans on a slice of sourdough, or spoon into a bowl with a poached egg on top!

  5. Top with Crispy Kale, a drizzle of olive oil, pomegranate molasses and micro herbs. Enjoy!