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This cozy vegan butter bean stew is a go-to meal when I need something simple yet deeply satisfying. With a rich tomato base and velvety butter beans, it warms up any evening and makes the kitchen smell incredible. I reach for this recipe on chilly nights or whenever I want a nourishing dish that comes together quickly with pantry staples.
The first time I tried this butter bean stew on a rainy day, I was shocked by how quickly my family polished off every bowl. Now it appears in constant rotation whenever we crave hearty comfort food.
Ingredients
- Olive oil: for sautéing vegetables gently and adding depth so look for extra virgin olive oil for best flavor
- Onion: infuses a sweet savory base and yellow or white onions both work well
- Garlic: for aromatic warmth try to use fresh cloves for biggest punch
- Carrots and celery: classic stew veggies that bring sweetness and a touch of earthiness select firm veggies with no soft spots
- Dried thyme and rosemary: add herbal notes and complexity buy these dried from a reputable brand for freshest flavor
- Smoked paprika: the key to a subtle smoky background choose a good Spanish smoked paprika for authenticity
- Bay leaf: brings an old-fashioned stew aroma always use whole dried leaves not ground
- Tomato paste: intensifies the tomato flavor choose one with only tomatoes as the ingredient
- Canned diced or crushed tomatoes: create the sauce either will work so use what you have
- Canned butter beans: the star ingredient creamy and mild rinse well to remove extra sodium and brine
- Vegetable broth: provides the stew’s backbone opt for low sodium to control saltiness
- Salt and black pepper: musts for seasoning with a pepper grinder preferred for freshness
- Lemon juice: optional but I love it for a bright lift only add just before serving and use fresh if possible
- Optional add-ins: like kale or spinach coconut milk red pepper flakes and parsley for extra nutrition and flavor go for fresh greens and full-fat coconut milk for luxurious texture
Step-by-Step Instructions
- Sauté the Aromatics:
- Gently heat olive oil in a large heavy-bottomed pot over medium heat. Add your diced onion carrots and celery. Stir often for about eight minutes until vegetables are just turning golden and soft. This step helps build surprising sweetness and aroma.
- Add Garlic and Spices:
- Add garlic thyme rosemary smoked paprika and bay leaf. Stir continuously for a minute so the spices toast lightly without burning. The fragrance at this step signals a flavorful base is being made.
- Blend in Tomato Paste and Tomatoes:
- Stir in tomato paste making sure all the vegetables get glossy and coated. Pour in the diced or crushed tomatoes and continue cooking for two minutes. Let the mixture thicken and the tomato flavor deepen before moving on.
- Add Beans and Broth:
- Add in your rinsed butter beans and pour vegetable broth into the pot. Raise the heat until it just begins to simmer. The beans add creaminess and protein.
- Simmer the Stew:
- Lower the heat and cover the pot. Let it simmer gently for fifteen to twenty minutes stirring occasionally. This melds the flavors and thickens the broth into a satisfying stew.
- Finish with Optional Add-Ins:
- During the last five minutes add chopped kale or spinach if desired. For added richness stir in coconut milk. Red pepper flakes bring a touch of heat here if you like things spicy.
- Adjust Seasoning and Serve:
- Taste for salt and pepper. Add lemon juice if you like a slight tang. Remove the bay leaf before ladling the stew into bowls and top with chopped parsley for a fresh finish.
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Butter beans are my favorite for stews because they get so silky without falling apart. One of the most memorable nights I made this my little one excitedly asked for seconds and I realized I had finally cracked a family-approved vegan dinner.
Storage Tips
Let the stew cool to room temperature before storing. Leftovers keep well in a sealed container in the refrigerator for up to four days. For longer storage freeze in single serving containers for up to three months. Soup thickens upon standing so you may need to add a splash of vegetable broth or water when reheating.
Ingredient Substitutions
No butter beans on hand Cannellini beans or great northern beans make a fine replacement. Out of kale try any leafy green like Swiss chard or baby spinach. If you do not have smoked paprika use a pinch of ground chipotle for smokiness or sweet paprika if avoiding spice.
Serving Suggestions
Serve the stew with crusty whole grain bread or a scoop of cooked brown rice to soak up the delicious broth. For extra protein and crunch top with roasted pumpkin seeds or serve alongside a crisp green salad with lemon vinaigrette. This stew also makes a grand filling for a baked sweet potato.
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A Little History
Butter beans also known as lima beans have been a Southern comfort food staple for generations. Their creamy texture and mild flavor make them popular in stews across Mediterranean and Latin American kitchens as well. In our home this stew tastes like a modern twist on my grandmother’s classic bean recipes.
Frequently Asked Questions
- → How can I make this stew creamier?
Add coconut milk during the final minutes of cooking for a rich, silky texture.
- → Can I substitute butter beans with another type?
Yes, cannellini or great northern beans work well if butter beans are unavailable.
- → Is it possible to add greens to this dish?
Absolutely! Stir in kale or spinach during the last few minutes for added color and nutrition.
- → What herbs complement this stew best?
Dried thyme, rosemary, and smoked paprika add depth, while fresh parsley brightens the flavor.
- → How do I store leftovers?
Store cooled stew in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
- → What pairs well with this butter bean stew?
Serve with crusty bread, rice, or a simple green salad for a complete meal.