Butter Beans in Cider


This a warming, filling (English) meal.

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

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


60 gm
butter beans per person
medium onion per person
clove garlic per person
110 gm
carrots per person
25 ml
sunflower (cooking) oil
40 ml
stock per person
75 ml
cider per person
sachet Fair Trade Bouquet Garni
sea salt
to taste
freshly ground FAIRTRADE black pepper


Soak the Butter Beans overnight in plenty of cold water.

Discard any beans that are floating, drain and rinse the rest of them.

Cover in cold water in a saucepan and bring to the boil.

Skim off any scum that forms.

Simmer, covered for 90 minutes, testing for tenderness after 60 minutes.


Peel and chop the onion.

Peel and crush the garlic.

Peel and slice the carrots.


Heat the oil in a large saucepan and fry the onions and garlic for 5 minutes until well translucent and browning at the edges.

Stir in the carrots and continue to stir fry for 5 minutes.

Add the butter beans, stock, cider, bouquet garni, and seasoning.

Bring to the boil and then cover and transfer to the oven (preheated at gas mark 3 (165 °C; 325 °F)).

Bake in the oven for 90 minutes.

To serve

Serve with jacket potatoes and green veg.