Butter Bean & Potato Stew

Ingredients

• 1 onion, quartered
• 500g potatoes, peeled & cut into thick slices
• 3 stalks celery, sliced
• 3 carrots, sliced
• 1 parsnip, sliced
• Small bunch parsley & thyme
• 1 litre vegetable stock
• Sea salt & freshly ground black pepper
• 2 tins Batchelors Butter Beans, drained & rinsed

Method

1. Put everything except the cannellini beans into a pot. Season with salt & freshly ground black pepper.
2. Bring to the boil. Then reduce to a simmer for 20 minutes.
3. Add in the Butter beans and stir.
4. Bring back to a simmer for another 10 minutes.
5. Remove the herbs.
6. Taste for seasoning and add more if necessary.
7. Serve in bowls with a sprinkling of chopped parsley.