Leek & Butter Bean Stew

Cheap and delicious



Prep time

15 minutes

Cook time

1 hour 30 minutes

Leek and butter bean stew is a hearty, healthy meal that’s quick and easy to prepare. What’s more, at less than 50p per serving, it’s an ideal dish to help you to Eat Well for Less! 


400g tinned butter beans in water 
3 leeks, sliced and washed
300ml  chicken stock
2-3 bay leaves
2 tsps  dried thyme
4 garlic cloves
salt and pepper, to taste


  1. Sweat the leeks slowly in a frying pan until they are lovely and soft, but not coloured. Place the sweated leeks into an ovenproof container like a lasagne dish.
  2. Empty the contents of the butterbean tin, including the liquid, into the dish with the leeks.
  3. Add 2-3 bay leaves, the 300ml of stock then season with salt and pepper.
  4. Chop the base off of the garlic cloves and remove the skins, but keep them whole and place these in the dish as well.
  5. Place in a preheated oven 200°C/180°C fan/gas mark 6.
  6. Leave to cook in the oven for 45-60 mins depending on how creamy you want the texture of the dish when the liquid has been absorbed. You can speed up this process by mashing the beans and garlic cloves with a fork towards the end of the cooking process.

Chef’s tips

This recipe goes really well with marinaded chicken breasts or sausages. Add some smoked paprika if you like your stew with a kick! 


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