Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead of the finished butter bean stew in a blue bowl.

Butter Bean Stew


  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

This Butter Bean Stew is a hearty and flavorful dish, packed with plenty of vegetables, nutritious beans, and warming spices. This comforting recipe is easy to make, and comes together in under an hour for an delicious weeknight meal.


Ingredients

Units Scale
  • 4 tablespoons (1/4 cup) olive oil
  • 1 small yellow onion (1 cup), diced into 3/4-inch pieces
  • 2 large cloves garlic, minced (~2 1/2 teaspoons)
  • 1 1/2 cups carrot, sliced into 1/4-inch thick rounds
  • 1 1/2 cups celery, sliced 1/4-inch thick
  • 3/4 cup chopped roasted red peppers (~12 ounces)
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1-1 1/4 teaspoons kosher salt
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons all purpose flour
  • 3 cups vegetable broth (we used low sodium)
  • 2 15 ounce cans butter beans, drained and rinsed
  • 1/2 tablespoon red wine vinegar
  • 2 cups roughly chopped spinach
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat a large pot to medium and add oil. Add in onion and sauté for 5 minutes, until softened. Add garlic and cook for 1 minute.
  2. Stir in carrots, celery, roasted red peppers, tomato paste, oregano, paprika, cumin, 1 teaspoon salt, and red pepper flakes. Cook, stirring often, for 5-6 minutes, until vegetables start to soften.
  3. Whisk flour into 1 cup of the broth. Add to the pot with the remaining 2 cups of broth and the butter beans. Bring to a boil, then reduce heat to medium low, cover, and simmer for 25 minutes.
  4. Remove lid and stir in spinach, parsley, and red wine vinegar. Taste and add an additional 1/4 teaspoon of salt if desired. Simmer uncovered for 5 additional minutes and serve warm.

Notes

Butter beans: If you can't find any, you can substitute with lima beans, Great Northern or cannellini beans.

Storage: You can place leftovers in an airtight container and enjoy within 3-5 days. Reheat in a saucepan over medium low heat. You might need to add back a bit of vegetable broth to loosen the stew up a bit.

Freezer storage: Freeze in an airtight container for 3 to 6 months. To reheat, thaw the stew overnight in the refrigerator, then heat over medium in a pot on the stove until hot.

Make it gluten free: Substitute regular all purpose flour with a gluten free alternative. 

Slow cooker instructions: Add all ingredients except spinach, parsley and red wine vinegar to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the spinach, parsley and red wine vinegar 5-10 minutes before serving.

Nutrition information provided is an estimate. It may vary based on cooking method and specific ingredients used.

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 294
  • Sugar: 7.2 g
  • Sodium: 652.4 mg
  • Fat: 12.2 g
  • Carbohydrates: 39.1 g
  • Fiber: 9.7 g
  • Protein: 9.6 g

Keywords: butter bean stew