Ocado Butter Beans

Ocado Butter Beans in Water.
All Ocado own label canned products have a ring pull for easy opening.

Butter beans, also known as lima beans, have a mild, buttery flavour and a creamy texture when cooked. They are slightly sweet and have a delicate, almost nutty taste, making them a versatile ingredient in various dishes, from soups and stews to salads and casseroles. They're an ideal staple to keep in your cupboard without worrying about waste.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Butter Bean and Sundried Tomato Stew with Garlic Toasts recipe.

Whether it's beans or tomatoes, lentils or tuna, we've got the store cupboard staples you need, simply search 'Ocado cans'.

Italy

Store in a cool, dry place.

Once opened, transfer unused contents to a non-metallic container, cover, refrigerate and consume within 2 days.

Cooking Instructions
Remove all packaging.
For best results, microwave.

Microwave:
750W - 2 mins 30 secs / 850W - 2 mins
Empty the contents of the can into a microwaveable container, ensuring the water covers the butter beans. Cover and heat on full power for 2 minutes 30 seconds (750W) 2 minutes (850W). Stir well and drain before serving.

Hob: 3-4 mins
Empty the contents into a saucepan. Heat gently for 3-4 minutes, stirring frequently. Do not allow to boil. Drain before serving.

All appliances vary these are guidelines only. Ensure the product is piping hot before serving. Do not reheat.

Metal Can

Rinse & Recycle

Net weight: 400g
Drained weight: 240g

Butter beans, Water.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Butter Bean and Sundried Tomato Stew with Garlic Toasts
By OcadoLife
Prep time: 15 mins
Cook time: 5 hrs
Serves: 4

Ingredients
2 (400g) tins butter beans, drained
½ (280g) jar sundried tomatoes, drained and roughly chopped
1 garlic bulb, top sliced to reveal the cloves inside, plus 1 extra clove to serve (optional)
2 onions, roughly chopped
2 tbsp olive oil, plus extra for drizzling
1 (680g) bottle passata
1 vegetable stock cube, crumbled
2 red chillies, roughly chopped (deseeded, if preferred)
1 tbsp white wine vinegar
2 tsp ground cumin
1 tsp caster sugar
1 pinch sea salt, to taste
½ (500g) tub natural yoghurt
1 lemon, zested and juiced
½ (30g) bunch of flat-leaf parsley, finely chopped
4 slices sourdough

Method
Step 1
In a slow cooker, combine the butter beans, sundried tomatoes, garlic bulb, onions, olive oil, passata, stock cube, chillies, vinegar, cumin, sugar and sea salt. Add 330ml water; stir well. Cook on low for 5 hrs, removing the lid for the final 30 mins. Or to cook on the hob, add the ingredients and 330ml water to a casserole dish; bring to the boil, then simmer on low for 1 hr or until reduced.

Step 2
When the stew is cooked, remove the garlic bulb. Squeeze the cloves out of their skins and add them back into the stew.

Step 3
Meanwhile, combine the yoghurt, lemon zest and juice and the parsley in a small bowl. Add a pinch of salt and a grind of black pepper.

Step 4
Toast the sourdough and rub each slice with the extra garlic clove, if using. Drizzle with a little olive oil.

Step 5
Serve the stew drizzled with the yoghurt, with the toast alongside. Store leftover stew in an airtight container for up to 1 week.