Baked Butter Beans


One of those heavy metal pans that go both on the stove top and in the oven is good for this.

This dish has been part of our (English) mixed vegetarian and carnivorous diet for many years.

Serves 4 to 6 portions "stretchable".

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


90 gm dry weight per person
butter beans
medium onion peeled and chopped
cloves garlic peeled and chopped
60 gm per person
carrots, peeled and sliced
half stick per person
celery, washed, de-stringed and sliced
25 ml (2 tbsp)
Zaytoun FAIRTRADE olive oil
1 packet
bouquet garni
200 ml or so
vegetable stock
30 ml
tomato puree
30 ml
chopped parsley
to taste
FAIRTRADE ground black pepper
2.5 ml
FAIRTRADE chilli powder
120 gm
grated Leicester cheese


Soak the beans in cold water overnight, drain and rinse them.

Gently fry the onions, celery, carrots and garlic for a few minutes in the olive oil, and then add the beans and bouquet garni.

Add stock to cover by about 1 cm.

Bring to the boil, cover and simmer for 75 minutes until the beans are tender.

Check the liquid level from time to time, (keep the beans covered).

Pre-heat the oven to gas mark 5 (190 °C; 375 °F).

Remove the bouquet garni and add the tomato puree, chopped parsley, and season with sea salt, freshly ground black pepper and a little chilli powder.

Turn the mixture into a greaseproof dish (or just use the one from the cooker top if suitable) and sprinkle with breadcrumbs and grated cheese.

Bake in the oven for about 30 minutes until golden and crisp on top.

To serve

Serve with peas and boiled potatoes.