Color & Control:

Butter bean stew with Roasted Summer Squash


No-salt canned white beans 1 can
Garlic 6 cloves
Olive oil 1 tbsp
Zucchini 1/2
Yellow summer squash 1/4
Lemon 1
Fresh thyme 1/4 tsp
Bread (whole-grain or gluten-free) 2 slices
Low-sodium vegetable stock/broth 4 cups


Salt & pepper to taste
Pine nuts 1/4 cup
Fresh basil 2 tbsps


Preheat the oven to 350°F (180°C).

Drain and rinse the butter beans and place in a large pan, cover with the stock. Wash the thyme, basil (if using), chop roughly.

Mash half of a garlic clove and add to the pan along with the thyme and olive oil. Give it a stir and bring to a gentle simmer.

Wash and halve the zucchini and yellow squash lengthwise and roughly chop into 2-inch pieces, place in a large baking tray.

Mash the remaining garlic with the skin on and add to the zucchini/squash pan along with the thyme, salt and pepper to taste. Slice half of the lemon into 4 thick slices add those to pan as well. Drizzle with a little oil (optional) and gently mix to combine.

Place in the preheated oven for about 35 minutes, turning every now and then. The veggies should be soft and golden in places once cooked.

While the veggies are cooking, give the beans a gentle stir now and then and keep on low heat. The butter beans are quite starchy and will naturally thicken the broth. If it’s not thickening turn the heat up a little, but don’t boil them.

Taste the broth for seasoning and add a little salt if necessary and a good grind of black pepper.

When the veggies are done, the broth should be too.

Serve the butter beans in bowls with zucchini and squash piled on top. Sprinkle with pine nuts, some lemon zest, fresh basil and drizzle with a good quality extra virgin olive oil (optional). Crusty bread is a great side.


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