Crock Pot Butter Beans

This is a great recipe... easy, quick and ultimately super good for you. Comforting but still light and fragrant, this is a great summer or winter dish.


  • 1 Tin Butter Beans (or more)
  • 1 Orange or Red Pepper
  • 1 Large Onion
  • 3 or 4 Cloves Garlic
  • Chilli (fresh or powder)
  • Dijon Mustard
  • Good quality Stock (veg or Chicken)
  • White Wine Vinegar (or Lemon juice)
  • Olive Oil, Salt & Pepper
  • Herbs to serve (Parsley)

Chop the Onion and slice the Pepper

Also crush or finely chop some Garlic (I use quite a lot – you might prefer less or more!) and some fresh Red Chilli if you have it (replace with a pinch of Chilli Powder at will…!)

Heat a saucepan with a little Olive Oil and gently fry the Onions and the Peppers for 10 minutes or so on a gentle heat

When the Onions and Peppers are soft and sweet – add the Garlic and Chilli and fry for a few more minutes before adding a dash of White Wine Vinegar, a couple of teaspoons of Dijon Mustard and a jug of good quality Stock (in quantity, use a little more Stock than you ultimately want liquid in your Soup or Stew… you can have it with less or more liquid depending on what you fancy consistency-wise)

Bring to the boil and simmer for 10 minutes or so, just to develop the flavour.  Then drain and add the Beans (as many as you like).  Simmer for 5 minutes or so and then taste… Season with Salt & Pepper and serve with some chopped fresh Herbs (Parsley is particularly good here)

Excellent with some homemade bread, also a slice of ham or some white fish if you’re feeling decadent…

Tagged , , ,