Braised Butterbeans with Kale, Sun-dried Tomatoes & Olives

PREP TIME: 10mins


Quick & easy meal that’s super flexible and makes great leftovers the next day.

The fragrant stew is spiked with lots of fresh herbs, olives and sun-dried tomatoes, perfect for a cold winters day or a warm summers day.

You can add things in (more herbs, burrata, preserved lemon) or leave things out. I love the addition of the avocado and parsley sauce, its super versatile and would make a lovely dip or dressing.

Seasonal Swaps: Use any greens, chard or baby spinach would work well. I used what herbs I had, I do love the addition of fragrant dill in this dish. Chickpeas would work well too.


  • I added a parmesan rind (I always keep a stack in my freezer) for extra flavour. Just remember to remove it before serving.
  • If using baby spinach instead of kale, you can add the spinach leaves straight to the simmering beans rather than cook them separately.



Serving Suggestion:

Serve with torn buffalo mozzarella, drizzle olive oil, chopped herbs and toasted pita breads or sourdough.

What you'll need:

a NutriBullet if making the avo sauce.


  • 6 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 1 bunch leeks (350g), finely sliced, rinsed well
  • 3 garlic cloves, finely sliced
  • 1 teaspoon salt
  • 3 tablespoons sun-dried tomatoes (in oil), roughly chopped
  • 3 tablespoons (17) kalamata olives, roughly chopped
  • 1 cup, sage, dill & basil roughly chopped
  • 2 x tins butterbeans, drained
  • 300ml veggie stock
  • 180g kale, white stem removed, leaves roughly chopped
  • zest of 1 small lemon, juice to taste
  • to serve: 1 ball buffalo mozzarella, drizzle olive oil, chopped herbs (dill in particular) and toasted pita breads or sourdough.

Avo & Parsley Sauce (opt)

  • 1/2 avo
  • 1/4 cup parsley leaves (no stems – freeze to use in stocks)
  • 1/4 teaspoon salt
  • 1 small garlic clove
  • juice 1 small lime
  • 4 tablespoons olive oil
  • 4-6 tablespoons water


  1. Heat the oil in a large saucepan, add the fennel seeds and cook until fragrant, 2 minutes, add the leeks, 1 teaspoon fine salt and the garlic and stir to cover with the oil. Cook, covered until the leeks are soft, stirring occasionally.
  2. Add the herbs, olives and sun-dried tomatoes. Add the butterbeans and stock and bring to a gentle simmer, cook, covered for 20 minutes until creamy. (adding cooked kale, as below, towards the end of the cooking time).
  3. Add the washed kale to a saucepan with a lid, add 3 tablespoons of oil and season well, cook on a medium heat, with the lid on, until bright green and cooked. The steam created by the water from the washed kale with soften the leaves. Remove the lid, add the kale to the butterbeans toward the final 5 minutes of simmering time.
  4. Meanwhile if making the parsley sauce, add all the ingredients to a high speed blender (a Nutribullet) and whizz until smooth adding more water to find a consistency you like. I like mine quite thick. Season to perfection with more salt, pepper or lime juice.
  5. Season the beans with more salt, pepper and lemon zest and juice to taste. Sprinkle over the remaining herbs. Tear the mozzarella over the beans or
  6. Serve the beans alongside the parsley sauce and freshly toasted sourdough or pitas. I loved mine
Print Friendly, PDF & Email

Share this recipe on social media