Butter beans are pretty flavourless on their own but they do offer amazing versatility, and can be used as replacement carb in your meals. Plus they keep for ages in the cupboard and are cheap as chips. So you can keep them on hand for when money is tight and make something tasty with them. You get a 2 for 1 recipe here too, because I also made some quick and easy marinated chicken thighs to go with it. Enjoy!

To make my butter bean stew with crispy chicken thighs you will need:

Feeds 3 adults

For the marinated chicken thighs

• 6 big chicken thighs with the skin on

• 1 tsp of black pepper

• 3 tsp paprika (smoked or unsmoked)

• 2 tsp garlic granules

• 2 tsp onion salt (if using just onion granules add 1/2 tsp of salt)

• 1/2 tsp of chilli flakes

• 1/2 tsp of MSG (optional)

• About 4 tbsp of oil (olive, rapeseed or just plain veg oil will do)

For the butter bean stew

• 2 x 400g cans of butter beans in water

• 2 chicken stock cubes

• 2 cloves of garlic

• About 1 tbsp of chopped tarragon

• 1 small onion

• 150-200ml of double cream

• Juice of 1 lemon (Add the zest as well if you want a more lemony flavour)

• Salt and pepper to taste

• A little oil for cooking