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Plated meal

Braised Fennel & Butter Bean Stew with Butter Bean Stew

  • Gluten Free
  • Vegetarian
  • Low Calorie

Braising is a great way to build the flavours of the fennel in this hearty, rich butter bean stew.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Peel and finely chop the sweet potato into 1/2cm cubes.

  • 2.5 min

    Peel and finely chop the garlic.

  • 3.5 min

    Bring a saucepan of water to the boil. Add the stock cube and stir to dissolve.

  • 5.0 min

    Trim the stalks from the fennel and reserve the green fronds as a garnish.

  • 5.5 min

    Chop the fennel into large wedges.

  • 6.0 min

    Halve and cut the zucchini into wedges.

  • 7.0 min

    Peel and finely slice the onion.

  • 8.0 min

    Heat the olive oil in a wide pan over medium-high heat.

  • 9.0 min

    When hot, add the onion and garlic and saute for a few minutes until translucent.

  • 11.0 min

    Sprinkle over the saffron, half of the fresh and all of the dried thyme and season with salt and pepper. Toss to coat evenly.

  • 12.0 min

    Add the fennel, sweet potato and zucchini wedges and cook until golden, stirring occassionally.

  • 14.0 min

    Add the balsamic vinegar and honey and continue to turn to coat the vegetables and caramelise.

  • 15.5 min

    When the vegetables are well coloured and caramelised, stir in the tomato paste.

  • 16.0 min

    Using the correct amount of stock, gradually pour in the stock and stir through.

  • 17.0 min

    Cover the pan and reduce the heat to allow to simmer until the vegetables are tender (10-15 minutes). Add more water as needed.

  • 27.0 min

    When the sweet potato is cooked through, add the butter beans to the stew.

  • 29.0 min

    Remove the vegetable stew from the heat, then distribute evenly among the serving plates.

  • 30.0 min

    Garnish the dish with the reserved fennel fronds and the remaining fresh thyme.

  • Ingredients

    Fresh Thyme

    Sweet Potato


    Butter Beans


    Balsamic Vinegar

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 250ml per person

    Tomato Paste


    finely chopped

    Dried Thyme


    Brown Onion

    thinly sliced



    Olive Oil

    2 tablespoons per person



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