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Butterbean Stew-serves 1-2 adults

(Based on a recipe by Tessa Kiros in Falling Cloudberries)


1 can butterbeans, drained

1 onion, diced

2 sticks celery, sliced

1 can chopped tomatoes

1 clove crushed garlic

Pinch caster sugar

A few sprigs of fresh thyme, stalks removed

Small handful sage leaves

A good handful of chopped, flat leaf parsley

2 tbsp Olive Oil

Feta (optional)


  • Heat 1 tbsp olive oil in a deep frying pan.

  • Fry onion and celery on a medium heat for about 3 mins.

  • Add the garlic and fry for around 1 minute

  • Add the butterbeans. Stir to coat them in the onion mixture.

  • Add the tin of tomatoes and bring to the boil.

  • Add chopped thyme and sage leaves and simmer.

  • Add the pinch of sugar and stir well. Simmer for 10 mins, adding a glass of water if losing too much liquid. 

  • Season very well with salt and pepper and add the chopped parsley, saving a little to sprinkle on the top as a garnish.

  • Now add the crumbled feta if using. 

  • Garnish with chopped parsley.

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