Butter beans tend to have a fairly limited growing season in the UK – late spring to early summer. They tend to do a little better in warmer climates, but you can grow them successfully in the UK. Try planting them after the last frost and harvesting them 80-90 days later.
My butter bean and chorizo stew recipe uses large butter beans, which incidentally are low in fat and a great source of iron. As we all know, we are fortunate enough to be able to buy butter beans pretty much year-round, either dried or with salty water in jars. I usually buy them ready-to-use in jars, which avoids the overnight soaking and cooking stages.
I love to make this stew on those spring evenings that still have a chill in the air, on April shower days or crisp early May nights to warm and comfort the family. (Another great option is this bacon, carrot, butter bean and coriander soup.)
What you need:
What to do:
Great served with home-made garlic bread or Rosemary Focaccia to tear and dip.
15 minutes to prepare, 50 – 60 minutes to cook
Makes 4 generous servings
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