Pic of Vegetable stew with green and white beans

Vegetable stew with green and white beans

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Vegetarian mains

Vegetable stew with green and white beans

Main Serves 6 1h 10 min
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.


  • 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


Prep time: 20 min
Cooking time: 50 min
  • 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.

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