butter bean

Pumpkin rice

pumpkin

g coconut cream

allspice berries

spring onions

½ a bunch of fresh thyme (15 grams)

Scotch bonnet chillies

½ a pointed cabbage (400 grams)

450 g basmati rice

garlic

onion

olive oil

cherry tomatoes

okra

x butter beans

Whip up this healthy stew in just 25 minutes with prosciutto, kale and butter beans. It's a low-calorie, low-fat dinner with three of your 5-a-day

Prosciutto, kale & butter bean stew

pack prosciutto, torn into pieces

fennel bulb, sliced

garlic clove, crushed

tsp chilli flakes

thyme

chicken stock

butter beans

bag sliced kale

Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn the heat down to low, pour in the oil and tip in the fennel with a pinch of salt. Cook for 5 mins until softened, then throw in the garlic, chilli flakes and thyme and cook for a further 2 mins, then pour in the wine or stock and bring to a simmer.

Tip both cans of butter beans into the stew, along with their liquid, then add the tomatoes, season well and bring everything to a simmer. Cook, undisturbed, for 5 mins, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with&nbsp;the remaining prosciutto.

Blend leeks and butter beans to make this filling winter soup. Top with crispy chorizo and rosemary for a final flourish and serve with crusty bread

Leek, butter bean & crispy chorizo soup

unsalted butter

olive oil,

leeks,

butter

stock

fraîche,

chorizo,

rosemary sprigs, leaves

Heat the butter and a glug of olive oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.

Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand-held blender</a>, then stir in the crème fraîche and season to taste. Keep warm over a low heat.&nbsp;

Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

This budget-friendly, midweek meal is simple, satisfying and made in one pan. Less washing up, more flavour!

Butter bean, chorizo & spinach baked eggs

red onion

chorizo

can butter beans

spinach

eggs

coriander

Heat oven to 220C/200C fan/gas 7. Heat the oil in a medium <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> (ovenproof if you have one) over a medium heat. Add the onion and cook for 3 mins until starting to soften.

Add the garlic, chilli flakes and chorizo, and fry for another 2 mins before adding the butter beans and a generous pinch of salt. Stir to combine, then cook for 2 mins more. Add the spinach and a splash of water and stir until wilted. Remove from the heat.

If your pan isn’t ovenproof, tip the mixture into a medium casserole dish. Make four dips in the mixture with the back of a tablespoon and crack the eggs into each hole. Sprinkle with salt and freshly ground pepper (and extra chilli, if you like), then bake for 5-6 mins until the egg whites are set and the yolk is still runny. Serve with a scattering of chopped coriander, if you like.

This super-satisfying, vegetarian bean burger makes a cheap and easy after-work meal for all the family

Cheesy bean burgers

Wensleydale cheese (or vegetarian alternative), crumbled

plain flour

egg beaten

fresh white breadcrumbs

punnet cherry tomatoes

bag rocket

Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.

Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.

Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.

Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.

Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Gigantes plaki

dried butter beans

tbsp Greek extra virgin olive oil,

Spanish onion, finely chopped

garlic cloves, finely chopped

tomato purée

ripe tomatoes, skins removed, roughly chopped

tsp sugar

oregano

cinnamon

tbsp chopped flat-leaf parsley, plus extra to serve

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.

Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Spiced butter bean dip

cumin seeds

tsp coriander

tsp turmeric

(1/2 cup) skim milk natural yoghurt

Salt & black pepper

Make this hearty squash pie to serve as an alternative vegetarian Christmas centrepiece. It's festive and contains plenty of herby flavour

Squash, winter herb & crispy butter bean pie

flour

cold unsalted butter

rosemary

lemon

mature cheddar

butternut squash

tsp balsamic vinegar

tbsp runny honey

lancashire cheese

crème fraîche

½ lemon

tbsp wholegrain mustard

parsley

Worcestershire sauce (optional)

sage sprigs, leaves

Put the flour in a mixing bowl, and add the butter and ½ tsp fine salt. Rub gently with your fingertips until the mixture resembles fine breadcrumbs, or blitz in a food processor. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 50ml cold water, add to the bowl and mix until it forms a dough. Add more water, 1 tsp at a time, until it comes together into a smooth dough. Wrap and chill in the fridge while you make the filling.

Heat the oven to 180C/160C fan/gas 4. Toss the squash pieces with 1 tbsp olive oil and some seasoning. Tip onto a baking tray and roast for 25-30 mins until golden and tender. Leave to cool.

Meanwhile, put the cloves of garlic in a saucepan, cover with cold water and bring to a simmer. Cook for 2-3 mins, then drain. Wipe the pan dry, add the garlic back in with 1 tbsp olive oil and fry on a high heat for 2 mins until golden. Add the balsamic vinegar and 100ml boiling water, bring back to the boil then turn down and simmer for 10 mins.

Add the honey, most of the rosemary and thyme and a good pinch of salt. Continue to cook on a medium heat for a further 3-5 mins, or until most of the liquid has evaporated and the garlic cloves are coated in a dark syrup.

Tip the cooled squash into a bowl and add the cheese, crème fraîche, lemon juice, mustard, parsley, a splash of Worcestershire sauce and the beaten eggs. Add a good pinch of salt and black pepper and gently fold in the garlic cloves.

Roll out the pastry on a work surface dusted with flour to 3-4mm thick. Line a 23cm-diameter springform or loose-based cake tin with the pastry, ensuring a little spills over the edges (the pastry is quite short – you can patch up when lining the tin, if needed). Pour the filling into the pastry case.

Pat the drained beans dry using kitchen paper and dress with a little olive oil, most of the lemon zest and a good pinch of salt, then scatter over the squash filling. Finish with the reserved rosemary and thyme, the sage, and a drizzle of olive oil. Bake for 1 hr-1 hr 10 mins or until the filling has set and the beans have popped and are crisp. Trim the edge of the pastry to neaten.

Remove from the oven and leave to cool a little (about 20 mins), then take it out of the tin. Scatter the remaning lemon zest and more herbs on top and serve warm. Leftovers are great cold, too.

This healthy side dish gives Mediterranean flavour to grilled chicken or chops

Italian butter beans

tin chopped tomato

tins butter beans

basil

Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.

Delicious southern butter beans made from dry beans. This recipe is not only yummy but easy on the pocketbook. I like to save the fried bacon for a salad topping, but my husband likes them cooked in the beans. Either way these are sure to be a hit !
 I will divide leftovers into freezer bags as sides for other meals. I hate buying canned butter beans and this way you save money and homemade just taste so much better !
We'll have a big pot of them served with a skillet of cornbread and a wedge of onion.

Southern Butter Beans, Millie's

bacon

onion,diced (or 1 small one)

water, 3 inches above beans

teaspoon(s) salt

teaspoon(s) black pepper

The clue’s in the title with this one – it’s not the prettiest recipe in the world, but boy is it comforting and super-delicious. Let the recipe flex to what you’ve got in the house – check out the easy swaps below for ideas.

Comforting sausage bake

600 g ripe mixed-colour cherry tomatoes

rosemary focaccia

x beans

higher-welfare chipolatas

This reassuringly simple dish is packed full of wholesome, smoky flavours

Smoky butter beans & greens

brown rice

tbsp extra virgin rapeseed or olive oil

spring greens

cumin seed

tsp smoked paprika

yogurt (optional)

Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.

Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.

This warming crowd-pleaser is full of flavour and goodness. Use just one type of bean if you don't have two, and substituting cider with extra stock will also work well

Somerset stew with cheddar & parsley mash

tbsp oil

onion, finely chopped

garlic clove, finely chopped

carrot,

leek, chopped

can chopped tomato

can butter bean, drained

can flageolet bean,

dry cider, stock

vegetable stock

few sprigs thyme, leaves only

cheddar & parsley mash (see tip below)

sausages

olive oil per portion

Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.

Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

Warm up after work with this ultimate comfort food dish, just add a buttery dollop of mash

Bean & sausage hotpot

sausages (course-cut ones

¼ quantity tomato sauce (see 'Goes well with')

tbsp black treacle sugar

tsp English mustard

In a large casserole, fry the sausages until brown all over – about 10 mins.

Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

Epic rib-eye steak

rib-eye

mushrooms

x white beans

We all need extraordinarily tasty ways to get in the good stuff, and with five of your 5-a-day per portion, this dish makes me very happy.

Satisfying veggie bake

onions

level coriander

olive tapenade

mixed-colour peppers

potatoes

portobello mushrooms

courgettes

x plum tomatoes

500 g Greek-style yoghurt

g feta cheese

oregano (20 grams)

filo pastry (270 grams)

mug of basmati rice (300 grams)

A hearty stew to feed a family with just four ingredients. Spicy chorizo and fresh pesto provide tons of flavour and it's on the table in just 20 minutes

Butter bean & chorizo stew

cooking chorizo

tomatoes

tub fresh pesto, pesto

Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

Our butter bean stew is very easy to make. This tasty vegan recipe is super filling and nutritious and can be made with easy ingredients from the pantry. It's ideal for the autumn or winter as a hearty dish.

Top 20 butter bean recipes from across the web

The most viewed butter bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin rice

Prosciutto, kale & butter bean stew

Leek, butter bean & crispy chorizo ...

Butter bean, chorizo & spinach bake...

Cheesy bean burgers

Gigantes plaki

Spiced butter bean dip

Squash, winter herb & crispy butter...

Italian butter beans

Southern Butter Beans, Millie's

Comforting sausage bake

Smoky butter beans & greens

Somerset stew with cheddar & parsle...

Bean & sausage hotpot

Epic rib-eye steak

Satisfying veggie bake

Butter bean & chorizo stew

Butter bean stew

Hearty sausage stew

Southern Summer Succotash

Top 20 butter bean recipes from across the web

The most viewed butter bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin rice

Prosciutto, kale & butter bean stew

Leek, butter bean & crispy chorizo ...

Butter bean, chorizo & spinach bake...

Cheesy bean burgers

Gigantes plaki

Spiced butter bean dip

Squash, winter herb & crispy butter...

Italian butter beans

Southern Butter Beans, Millie's

Comforting sausage bake

Smoky butter beans & greens

Somerset stew with cheddar & parsle...

Bean & sausage hotpot

Epic rib-eye steak

Satisfying veggie bake

Butter bean & chorizo stew

Butter bean stew

Hearty sausage stew

Southern Summer Succotash

The most viewed butter bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine