The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fearne's Middle Eastern-style Butterbean Stew
Co-created with Fearne Cotton, this is a vibrant and comforting stew. Full-of-fibre butterbeans simmer in a rich tomato sauce, infused with warm spices and aromatics. Finish with tangy feta and garnish with pumpkin seeds for the perfect crunch. Serve alongside a zesty cucumber and tomato salad for freshness.
Ready in 20
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 onion (use half)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 0.5 tsp ground cinnamon (use half)
- 2 tbsp tomato purée (use half)
- 100g feta (use half) (Milk)
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tsp pumpkin seeds (use half)
- 1 midi cucumber (use half)
- 1 tbsp Middle Eastern spice mix (use a quarter) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 3 garlic clove
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 878
Protein: 44g
Carbs: 84g
Fat: 35g
Ingredients
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 100g feta (Milk)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 3 garlic clove
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 110g baby tomatoes
- 2 tsp pumpkin seeds
- ½ tsp ground cinnamon
- 2 tbsp tomato purée
- 1 midi cucumber
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
Nutritional Information
Calories: 642
Protein: 29g
Carbs: 53g
Fat: 33g
Fearne's Middle Eastern-style Butterbean Stew
Co-created with Fearne Cotton, this is a vibrant and comforting stew. Full-of-fibre butterbeans simmer in a rich tomato sauce, infused with warm spices and aromatics. Finish with tangy feta and garnish with pumpkin seeds for the perfect crunch. Serve alongside a zesty cucumber and tomato salad for freshness.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a small mixing bowl, a sieve, a grater & a measuring jug
Get started
- Thinly slice the onion and garlic. Drain and rinse the beans. Zest and cut the lemon into wedges
- Heat the large frying pan with 1 tbsp oil on medium high-heat. Once hot, add the onion and garlic and cook for 5 mins, until soft
Simmer the stew
- Add the tomato puree, cinnamon, Middle Eastern spice mix and half the lemon zest. Cook for 1 min
- Stir in the beans, stock and 200ml water (100m for 1 person). Season with salt and pepper. Simmer for 4-5 mins, until the stew has thickened
Meanwhile, build the salad
- Meanwhile, cut the cucumber into 1 cm cubes. Quarter the tomatoes. Finely chop the parsley
- Combine the cucumber, tomatoes, half the feta, half the parsley, the juice from half the lemon, the remaining lemon zest and 1 tbsp oil in the small mixing bowl. Season with salt and pepper
Plate up
- Stir the remaining parsley and feta into the stew. Add a squeeze of lemon juice (to taste)
- Serve the stew into bowls and top with the cucumber salad. Sprinkle over the pumpkin seeds to finish
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