Page’s Platefuls: Spring Butter Bean Stew With Grilled Artichokes, Feta And Fresh Herbs

With the arrival of Spring, a great project to take on is growing your own herbs! There’s a special joy in tending to your little plants, and with a bit of water and sun, you’re bound for success! Whether it’s the earthy scent of oregano, the refreshing aroma of mint, or the robust flavours of rosemary and sage—having these herbs at your fingertips adds a touch of magic to everyday meals! It’s a small but rewarding pleasure.

Chef Alex Page’s favourite nursery to browse and select plants is Richter’s Herbs in Goodwood. The charming little greenhouse is packed full of fun and unique herbs to add to your garden, and they also sell a vast array of seeds, dried herbs and teas. For this recipe, we’ve selected fresh herbs that reflect their unique selection and piqued interest—Za’atar (similar to oregano), Nepitella (minty flavour with undertones of basil and oregano), Vietnamese Coriander, Grapefruit mint, Pineapple Sage, and Licorice Flag. All of which are extremely easy to grow and guaranteed to boost the flavours of this dish. Two (green) thumbs up!

Spring Butter Bean Stew with Grilled Artichokes, Feta and Fresh Herbs

Ingredients (serves four):

• 4 Farm Fresh Eggs from White Feather Country Store
• 4 tbsp olive oil, divided
• 1 leek, finely diced
• 2 cloves garlic, peeled and thinly sliced
• 2 tbsp Richter’s Herbs Pineapple Sage, roughly chopped
• 2 tbsp Richter’s Herbs Za’atar, roughly chopped
• 2 cans butter beans, drained and rinsed
• 4 cups chicken broth
• 1 can artichoke hearts, drained
• 2 cups feta, crumbled
• 2 tbsp Richter’s Herbs Nepitella, roughly chopped
• 2 tbsp Richter’s herbs Grapefruit Mint, roughly chopped
• 2 tbsp Richter’s Herbs Vietnamese Coriander, roughly chopped
• 2 tbsp Richter’s Herbs Licorice Flag, roughly chopped
• Zest of 1 lemon
• Toasted garlic bread for serving

Instructions:

1. Bring a small sauce pot of water to a boil. Carefully add in eggs (from the fridge), cover and continue to boil for six minutes. Remove eggs from the boiling water and place directly into an ice bath. Once cooled, peel the eggs, cut into halves and set aside.
2. Place a large sauce pan over medium high heat along with half of the olive oil. Add in the leek, garlic, sage and za’atar. Cook for four to five minutes, or until leek is softened and herbs are fragrant. Add in the beans and broth and bring to a simmer. Simmer for 30 minutes, or until beans are very tender.
3. While beans are cooking, place a cast iron skillet over high heat along with the remaining olive oil. Cut the artichoke hearts in half lengthwise and place on paper towel, patting completely dry. Add artichoke halves to the pan, cut side down, and cook for three to five minutes, or until lightly charred and warmed through. Remove to a small bowl, season to taste with salt and pepper and reserve.
4. Remove a third of the cooked beans to a small bowl, and using a potato masher or a fork, gently mash. Return mashed beans to the pot. Season to taste with salt and pepper, and stir through lemon zest and remaining fresh herbs.
5. To serve, dish bean stew into bowls, and top each with a soft-boiled egg, artichokes and crumbled feta, along with a few slices of toasted bread. Serve immediately.

Notes:

Although these specific herbs were selected by Chef Alex Page, feel free to swap in any herbs that you enjoy! Keep in mind, you’ll want to add hearty herbs—such as rosemary, thyme, sage, or oregano—at the beginning of the stew, and fresh delicate herbs—such as basil, mint, or coriander—at the end.

This dish, as is, works wonderful as a vegetarian main. Simply swap out the chicken broth for vegetable broth. However, if you omit the eggs, it works lovely as a side dish to grilled meats and fish.

Where to get your ingredients:

White Feather Country Store, also known as White Feather Farms, is open seven days a week in Raglan—just north of Oshawa. The store features farm fresh chickens and eggs, a large gift section with various items from home décor to clothing, and fresh baked foods made daily—including breads and rolls, pies, cookies, and muffins. When in season, they also carry local produce.

Richter’s Herbs is your destination if you grow your own herbs, make your own herbal products, or if you’re in the business of whipping up a delicious recipe by Chef Alex Page. Visit their greenhouses and gift shop to enjoy herbal teas, dried herbs, books, essential oils, and more.

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.