Go Back
Print

Serves 2-3 depending how hungry you are. Serve with baked potatoes, boiled potatoes (with a bit of garlic in them of course) and some nice crusty bread. This is not a recipe to follow to the rule, however the cider is a key ingredient!
Servings 0

Ingredients

  • 1 medium to large onion chopped
  • 2-4 cloves garlic chopped
  • 2 sliced carrots
  • 1 tin butter beans or 120g to 180g dried beans soaked over night & cooked
  • Large pinch mixed herbs
  • 285 ml vegetable stock
  • 140 ml dry cider
  • Salt & pepper
  • Corn flour or plain flour mixed into a paste with a bit of water (optional)

Instructions

  • Fry onions and garlic. Add the carrots & sauté for approx. 5 mins.
  • Add stock, cider, butter beans, herbs, salt & pepper. Bring to the boil. Add corn flour to thicken if necessary, or plain flour mixed with water.
  • Transfer to an oven proof dish, do not cover, bake for 45 mins—1 hour gas mark 5, 180 C.