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  • Butter Bean and Sundried Tomato Stew with Garlic Toasts

Butter Bean and Sundried Tomato Stew with Garlic Toasts

Butter Bean and Sundried Tomato Stew with Garlic Toasts

By OcadoLifePublished on 16 September 2025Dish up a steaming bowlful of Butter Bean and Sundried Tomato Stew with Garlic Toasts on the side, for a warming, wallet-friendly meal. “This hearty veggie recipe is full of rich, savoury flavour,” says Rosie Kellett, chef and supper club host and author of In For Dinner. “Cook it on the hob or in a slow cooker – either way, it’s a winner.” Serve with a dollop of lemon-spiked yoghurt on top for a fresh, tangy finish.
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Time and servings

5 hrs 15 minsTotal time
4Servings
15 minsPrep time
5 hrsCooking time

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.