This Middle Eastern butter bean stew inspired by my love of Fasoulia - a white bean dish I grew up eating and loving! I'm using butter beans in this version, but both work equally as well. Ready in 20 minutes - the perfect speedy dinner that's also comforting and nutritious.
Heat 1 tbsp of oil in a large pan. Add the onions and bay leaves and cook on a medium heat for 5 minutes.
Add the spices, butter beans with its water, garlic, vegetable stock and tomato puree (I didn't add any extra water as I prefer a thicker sauce, but you can add a little water if you want a thinner consistency).
Bring to a quick boil, then reduce the heat, cover and cook for 10-15 minutes stirring occasionally.
Once the sauce has thickened, take off the heat and stir in the lemon juice. Season to taste with salt & pepper and garnish with fresh parsley.
Serve with rice or crusty bread and a salad. Enjoy!