Vegetarian mains
Vegetable stew with green and white beans
Made in advanced and re-heated, this is great for a weeknight dinner. The combination of the beans and lettuce give an outstanding flavour and texture. Substitute oil for butter and this also makes a lovely vegan recipe.
Ingredients
- 2 Little Gem lettuces
- 100g butter
- 225g French or runner beans, trimmed
- 2 carrots, peeled and cubed
- 200g white beans, shelled (can use tinned or dried)
- 2 turnips, peeled and cubed
- 3 potatoes, peeled and cubed
- 200g peas (frozen if fresh not available)
- salt and pepper
Method
-
Step 1
Preheat oven to 180°C/Gas 4. Wash the Little Gems (whole) and either quarter or halve.
-
Step 2
Use half the butter to grease a flameproof casserole dish. Add half of the lettuces and half of the other vegetables.
-
Step 3
Dot the surface with half of the remaining butter and fill the casserole with the remaining vegetables, combining them well.
-
Step 4
Dot the top with the rest of the butter and add 3 tablespoons of water. Season with salt and pepper. Cover and cook over a moderate heat for 10-12 minutes, then bake in the oven for 40 minutes. Serve very hot.
