Description
This Butter Bean Stew is a hearty, healthy, and comforting plant-based recipe made with creamy butter beans simmered in a rich tomato broth with vegetables and warm spices. Perfect for cozy dinners or meal prep, this easy vegan stew is packed with flavor, fiber, and wholesome ingredients.
Ingredients
- 2 cans (15 oz each) butter beans, drained and rinsed (or 3 cups cooked)
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add tomato paste and cook for 1–2 minutes to deepen the flavor. Stir in diced tomatoes.
- Pour in vegetable broth and add paprika, cumin, thyme, and bay leaf. Bring to a simmer.
- Add butter beans and cook for 15–20 minutes, allowing flavors to meld.
- Stir in spinach or kale and cook until wilted.
- Add lemon juice, season with salt and pepper, and remove bay leaf before serving.
Notes
- Mash a portion of the beans for a thicker, creamier texture.
- Add smoked paprika or chili flakes for extra depth and heat.
- Stir in coconut milk for a creamy variation.
