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Baked and Butter Bean One – Pot

September 8, 2013

Let’s Talk

There are many things which I like to put off and leave until another day.  We all hate facing situations which make us feel uncomfortable but sometimes we just have to face our fears and make solutions to our problems.  This easy dinner helps to do just that.  I wanted to spend my whole evening in the kitchen and just shut out my nightmares and fears, but I couldn’t.  I had to talk to my mother and allow myself to be comforted and cared for.  Fancy meals could wait.  This stew is very easy to make and is really healthy and filling. I served this with wild rice and broccoli.

This recipe was adapted from Vegetarian Cooking ( Coombe Books, 1993).

Butter  Bean Stew


2 tbsps vegetable oil, 1 onion (peeled and chopped), 3 medium sized carrots (peeled and sliced), 1 large potato (peeled and diced), 1 tbsp curry powder, 150ml vegetable stock, 100g chopped tomatoes, 1 tsp sugar, 200g butter beans, 150g baked beans in tomato sauce.


1. Heat the oil in a saucepan over a medium heat.
2. Add the onion, carrots and potato.
3. Add the curry powder and season.
4. When the onion has softened add the vegetable stock.
5. Boil the stock and then reduce the heat to simmer.
6. Add the chopped tomatoes and sugar.
7. Simmer for 30 minutes.
8. Add the butter beans and baked beans.
9. Keeps stirring for 5 – 10 minutes.
10. Season to taste before serving.


From → Main Meals, Sides

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