This vegetarian butter bean stew recipe is full of sunshine flavours – think ripe tomatoes, sweet and sticky slow-cooked onions, creamy butterbeans and fragrant oregano, mint and lemon. It's crowned with tangy, lemony marinated feta – just add crusty bread for dipping. Any leftover feta can be popped in a jar and covered with olive oil then stored in the fridge for up to two weeks.
Marks & Spencer
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50MIN
Total time
Ingredients
Servings
4
2
M&S Remarksable Value brown onions, thinly sliced
2
M&S red romano peppers, thinly sliced
1 tbsp
M&S vine ripened tomato paste
4 cloves
M&S Remarksable Value garlic, minced
2 jars
(430 g each)
(430 g each)
M&S Collection giant butter beans
300 ml
M&S Italian passata with soffritto
2 tsp
M&S everything Greek seasoning
1/2 tsp
ground cinnamon
10 g
flat leaf parsley, leaves picked
For the marinated feta
150 ml
M&S extra virgin olive oil
1
M&S Remarksable Value lemon, zest only
1 tsp
M&S everything Greek seasoning
1 pack
(330 g)
(330 g)
M&S barrel-aged Greek feta
Nutrition per serving
Calories
999kcal
Fat
52.8 g
Saturates
16.0 g
Sugars
14.5 g
Salt
1454.0 mg
