Butter Bean and Potato Stew


* 680 grams / 1 1/2 pounds potatoes
* 2 onions
* 2 tablespoons vegetable oil
* 285 milliliters / 1 1/4 cups vegetable stock
* 1 tablespoon finely chopped parsley
* 1 teaspoon dried sage
* 2 x 400 grams / 14 ounces cans butter beans (lima beans) drained
* 1 teaspoon miso

Cook the potatoes in lightly salted boiling water until tender (or use leftover cooked potatoes). Drain and chop.

Slice the onions thinly. Saute in the oil for a few minutes until lightly browned. Stir in the stock, the parsley and the sage. Then stir in the drained beans. Bring to the boil and simmer for a further 2-3 minutes. Remove a little of the stock from the saucepan and cream it with the miso in a cup before stirring into the saucepan.

Serve immediately with rice or bread.