Summer White Bean Stew

Matte Black Bowls
by Matte Black Bowls
2 People
35 min

During the winter months, some form of tomato based bean stew is a go to recipe of mine for being so warming and hearty. I have had the idea for a while for creating a summer equivalent of the dish which is based around a lovely fragrant, fresh but still rich sauce with white wine, lemon, garlic and parsley – and it really smells and oozes summer! The breadcrumb topping brings a lovely texture to the beans so is worth adding. I use two different types of white beans here for a bit of variety in size and texture, but this would also working with using 2 tins of one type.

Recipe details
  • 2  People
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info
White Bean Stew
  • ·       1 x 400g/14oz tin Butter Beans
  • ·       1 x 400g/14oz tin Cannellini Beans
  • ·      1 TBSP Butter
  • ·      2 Bay Leaves
  • ·      4 Garlic Cloves, Finely Chopped
  • ·      1/2 Lemon, juiced
  • ·      250ml/1 CUP White Wine
  • ·      250ml/1 CUP Vegetable Stock
  • ·      2 Handfuls of Spinach Leaves
  • ·      Salt & Pepper
  • ·      Extra Virgin Olive Oil (around 3 TBSP)
  • ·      Parsley, to Serve
Lemon-Garlic-Parsley Crumb
  • ·      2 TBSP breadcrumbs
  • ·      1/2 TSP Lemon Zest
  • ·      1 Garlic Clove, Finely Chopped
  • ·      1 TBSP Chopped Parsley

Heat a large pot or casserole dish over a medium heat, and add the butter. When melted, add the garlic cloves and the bay leaves and fry gently until the garlic is just beginning to brown before adding all of the white beans and stir well. Fry for a minute longer before adding the stock and the white wine and reduce the heat down to a very gentle simmer. When the liquid has evaporated off by a third, pop a lid onto the pan and continue to cook for another 10 minutes.
Meanwhile make the breadcrumb topping. Heat a drizzle of oil in a non-stick pan and add the breadcrumbs and garlic. Toast for a couple of minutes until golden and crispy, then transfer to a bowl and mix with the lemon, parsley, and a little salt. Set aside.
When the stew is ready, throw in a couple handfuls of spinach and mix together until it has just wilted. Add a couple tablespoons of Olive Oil and mix together, removing the bay leaves. Transfer the stew to bowls and top with the breadcrumbs and a little drizzle more of olive oil and fresh parsley. Serve with some crusty bread!
Matte Black Bowls
Want more details about this and other recipes? Check out more here!
  • Ellen Henry Ellen Henry on Jul 20, 2021

    I assume any canned beans will work? navy or maybe even garbanzos for variety?

  • Julie Black Julie Black on Jul 29, 2021

    Made this last night and it was tasty. Needed some spice so we added some cayenne and some Calabrian chili sauce to spice it up. Also added some sugar because it seemed too one note. Afterwards we read the nutritional overview on it and didn't realize how many calories we were taking in. Yargs. So this may be vegan but it is not low in calories. BTW: You omitted when to add the Lemon juice in the recipe. So I added the juice along with the wine and the stock. Thank you for the recipe.

    • Matte Black Bowls Matte Black Bowls on Jul 29, 2021

      Thank you so much! Glad you enjoyed a thanks for noting about the lemon juice. I didn’t add the nutritional info so also only just seen that! Wow - I guess the oil adds up so that can be toned back to make it a little calorie lower but it does add to the taste!