Autumn, Winter, Light Meals, Sides

Simple Bothy Butter Beans

This recipe is the simplest version. From here you can change your bean, to chickpeas, cannellini beans, haricot beans or a mix for example. You could also add into the broth a tablespoon of warming harissa paste, or vegan Nduja. It could have herby homemade pesto swirled through, or you could add little pasta shapes for a more substantial meal. Top with fresh soft herbs of choice a grating of hard cheese or my vegan parm, and a good amount of crusty bread to mop up all the juices.

Either way this recipe is so satisfying, deeply comforting and incredible delicious.



1 600g jar of butter beans preferably (if you can’t get jarred 2 tins drained and rinsed)

125ml extra virgin olive oil

5-6 garlic cloves skin on and bashed

1 tsp sea salt

1 tsp freshly ground black pepper

200g cherry tomatoes

2 fresh bay leaves

To Serve

Fresh soft herbs like dill, parsley, basil

Vegan parmesan or alternative

Extra virgin olive oil to finish

Chilli flakes optional


  1. Place everything for the beans in a pan. If using jarred add the liquid from the jar as well. and add 2/3 of the empty bean jar of water to the pot. If using tinned you will need to add enough water to just cover the beans.
  2. Bring to a gentle simmer, do not boil. And reduce to a low heat, cook stirring occasionally for 1 hour. Until the garlic is completely soft, and the cherry tomatoes skin has burst open.
  3. Ladle into bowls topped with herbs, vegan parm and a drizzle of extra virgin and chilli flakes if using.

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