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