Tomato and butter bean stew

This warming veggie one-pot is perfect for winter weather.

By The Good Housekeeping Cookery TeamUpdated: 12 December 2023

OksanaKiian//Getty Images

Packed with nutty butterbeans, plump cherry tomatoes and leeks, this healthy one-pot recipe will keep you warm all winter. We've added a dash of balsamic vinegar to bring a subtle tang and balance to the dish. Garnish with fresh parsley and serve with slices of freshly baked garlic bread for dunking.

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Yields:

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hr

Cal/Serv:

280

Ingredients

2 Tbsp.
olive oil
1
onion, finely sliced
2
garlic cloves, finely chopped
2
large leeks, sliced
2
400g cans cherry tomatoes
2
400g cans butter beans, drained
150 ml
hot vegetable stock
1-2tsp balsamic vinegar

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan) mark 4. Heat the olive oil in a flameproof casserole on the hob. Add the onion and the garlic and cook for 10min until golden and softened. Add the leeks and cook, covered, for 5min.
2. Step 2
  Add the tomatoes, beans and stock and season well. Bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
3. Step 3
  Stir in the balsamic vinegar and spoon into warmed bowls. If you like, serve with quartered lime wedges. Serve with: brown rice. The grains aren't polished, as in white rice, so they are still covered in a layer of bran that gives them a lovely nutty flavour.

GH Tip:

Replace the butter beans with the same quantity of chickpeas if you like, then complete recipe.

Per Serving:

Calories: 280
Total carbs: 39 g
Total fat: 8 g
Saturated fat: 1 g

Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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