Butter Bean Stew

Utilising Napolina’s Butter Beans, Cannellini Beans and Chopped Tomatoes, this quick and easy recipe is not only tasty, but the pulses used are also naturally a source of protein.

Cooking Time

35 mins




Heat 2 tablespoons Napolina Olive Oil in a large frying pan.

Chop the onions and garlic. Deseed and chop the chilli. Add to the pan, frying until softened.

Slice the leeks into chunks, add to the pan and cook for a further 3 minutes.

Add the cans of tomatoes to the pan and simmer for 20 minutes.

Drain the cans of butter beans and cannellini beans, then add to the pan, simmering for a further 5 minutes.

Stir in the chopped parsley and season with salt and pepper before serving


2 tablespoon Napolina Olive Oil

1 large onion, chopped

3 garlic cloves, finely chopped

3 leeks, sliced into chunks

1 chilli, deseeded and finely chopped

2 x400g cans Napolina Chopped Tomatoes

1 x400g can Napolina Butter beans, drained

1x 400g can Napolina Cannellini Beans, drained

Handful chopped flat-leaf parsley

Salt and Pepper to season

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