1 3 VEGETABLE OIL TO BUTTER RECIPES

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BUTTER BEAN AND VEGETABLE STEW RECIPE | DELICIOUS. MAGAZINE



Butter bean and vegetable stew recipe | delicious. magazine image

This one-pot vegetarian butter bean stew is a midweek winner packed full of vegetables, fibre-rich pulses and a pinch of spice for a wonderfully warming meal. If you like this recipe, take a look at our pork and butter bean stew. 

Provided by delicious. magazine

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 17

Large glug of olive oil
2 sliced red onions
1 sliced leek
2 sliced red peppers
2 finely sliced carrots
150ml dry white wine
2 tbsp tomato purée
few fresh rosemary sprigs
2 x 400g tins of chopped tomatoes
400g tin of drained butter beans
400g tin of drained red kidney beans
200g baby leaf spinach
1½ tbsp garam masala
Handful of chopped fresh parsley
To serve
Natural yogurt
Extra chopped fresh parsley

Steps:

  • Heat a the oil in a deep casserole over a medium heat, add the onions, leek, peppers and carrots, then fry for 5-8 minutes until softening.
  • Stir in the wine, tomato purée and a few fresh rosemary sprigs and bubble for 2 minutes. Add the chopped tomatoes, season and simmer for 15 minutes, then stir in a the butter beans and a red kidney beans and cook for 10 minutes more.
  • Stir in the spinach, garam masala and a handful of chopped fresh parsley, then serve with natural yogurt and extra chopped fresh parsley.

Nutrition Facts : Calories 365kcals, FatContent 8.3g (1.1g saturated), ProteinContent 15.5g, CarbohydrateContent 40.9g (20.7g sugars), FiberContent 18.9g

EASY BISCUIT MIXTURE RECIPE | ALLRECIPES



Easy Biscuit Mixture Recipe | Allrecipes image

Use as you would a baking mix. The possibilities are endless!

Provided by Janet

Categories     Bread    Quick Bread Recipes    Biscuits

Yield 12 cups

Number Of Ingredients 5

10 cups all-purpose flour
½ cup baking powder
¼ cup white sugar
2 teaspoons salt
2 cups shortening

Steps:

  • In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs.
  • Store in an airtight container for up to 6 weeks.

Nutrition Facts : Calories 351.1 calories, CarbohydrateContent 43.1 g, FatContent 17.6 g, FiberContent 1.4 g, ProteinContent 5.4 g, SaturatedFatContent 4.4 g, SodiumContent 682.4 mg, SugarContent 2.2 g

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2015-09-04 · That is a great question. You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!
From bettycrocker.com
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