This easily made Butter Bean Stew is a great meat-free meal that is perfect for busy nights. It is a one-pot complete meal that you can have on the table in 30 minutes. The Butter Beans are the main protein component of the stew, simmered in a flavoursome tomato sauce with the addition of baby spinach and roasted capsicum/peppers. Satisfying and nutritious, this is pure comfort food.
You will love this Butter Bean Stew because:
- It is made from ingredients which are readily available, or you may already have on hand.
- This hearty stew is nourishing and filling and is budget friendly.
- Serve it as a nutritious, one-pot, meat-free meal with some crusty bread and green salad, or as a side dish to a main course such as our Crispy Stovetop Chicken Thighs.
- It is perfect for busy nights as it is quickly and easily made.
- The dish is naturally gluten-free, nut-free and vegan.
- Canned beans are a great pantry staple. They are the key to making appetisers, salads, or main courses with a minimum expenditure of energy.
- This is a great dish for meal prep. Make a larger amount and freeze portions for future use.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Butter beans – also known as Lima beans, these large white beans have a buttery, creamy texture and add heartiness to this vegan stew. They are similar to Greek Gigantes beans. They are ideal for adding to stews or making into dip or mash!
Tomato passata – this is pureed, strained, tomatoes, generally sold in glass bottles. The best substitute is pureed tinned tomatoes.
Garlic – we use fresh garlic cloves.
Brown/yellow onion – is an excellent all-purpose onion. It is the one most widely used, so when a recipe calls for a cooked onion, this variety is ideal.
Extra virgin olive oil – we like to use the first pressed, unrefined olive oil for its flavour and nutritional benefit. It is an essential ingredient in the much-acclaimed Mediterranean diet. Use the best quality olive oil that you have.
Water – use a small amount of water to thin the sauce.
Smoked paprika – this flavoursome spice adds colour and a gentle smokiness. It is a robust spice that perfectly complements the hearty, creamy butter beans.
Dried oregano – In most cases, I prefer to use fresh herbs, however, I love the flavour of dried oregano. The dried herb has a flavour that is more subtle, and it complements other flavours rather than dominating them.
Dried chilli flakes – add spice to the dish. Add as much or as little as you prefer.
Roasted red capsicum/red pepper – adds colour and flavour. You can use store-bought or roast your own.
Baby spinach – adds colour, flavour and nutrients.
Sea salt and freshly ground black pepper – add to taste.
Parsley – to serve.
How to Make Butter Bean Stew:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Cook the onion:
Heat the oil in a large saucepan. Add onion, and cook, stirring regularly for 5 minutes.
2 – Add the garlic:
Add the garlic and cook for a further minute.
3 – Add the spices:
Add the paprika, oregano and chilli flakes and stir.
4 – Add the tomato passata:
Add the passata and water and bring to a simmer for 5 minutes.
5 – Add the beans:
To the pot, add in the beans and cook for a further 10 minutes.
6 – Add the spinach and roasted capsicums/peppers:
Finally, add the spinach and roasted capsicum and stir until the spinach is wilted.
Check seasoning is to your taste. Serve with finely chopped fresh parsley.
Tips for success and FAQs:
Depending on how long you cook the stew, or at what temperature, the consistency may be variable. If it is too thick, thin it with a small amount of water. If too thin, just boil vigorously for a minute or two until reduced.
With many dishes, the success depends on being properly seasoned, so before serving, check that it is to your taste, adding extra salt, pepper or chilli flakes if necessary.
Yes, you can use another type, such as cannellini, borlotti or kidney bean. Or even a combination if you prefer.
Yes, you can. Like many such dishes, it is at its best if made a day ahead as it gives the flavours time to meld and develop. Store in an airtight container in the fridge for up to 3 days.
Yes, it is ideal for freezing. Store in a freezer-safe container for up to 3 months. Be sure to label and date the container as frozen dishes can be difficult to identify.
If using from the refrigerator, heat it in a saucepan over medium heat on your stove. If using from the freezer, defrost it in the fridge overnight before reheating.
Serving suggestions:
Serve the Butter Bean Stew as a meat-free main course with crusty bread for enjoying the delicious sauce.
As an accompaniment, a mixed green salad or some Roasted Broccolini would work well.
To enhance the Mediterranean flavours of the dish, you could crumble some feta on top when serving. The sharp, salty feta perfectly complements the flavoursome stew.
This hearty and nutritious Butter Bean Stew is certain to become a regular addition to your meal plans. Comforting, nourishing and sustaining, it is also family-friendly.
Alex xx
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Butter Bean Stew
Ingredients
- 2 tablespoon extra virgin olive oil See Note 1
- 1 medium brown/yellow onion – peeled, ends trimmed, cut in half and then sliced thinly into half moons
- 3 cloves garlic – finely chopped
- 1 teaspoon dried oregano
- 1 ½ teaspoon smoked paprika
- ¼ teaspoon red chilli pepper flakes – or to taste
- 550 g (19 oz) tomato passata
- 125 ml (½ cup) water
- 800 g (28 oz) tinned butter beans – drained and rinsed
- 2 cups baby spinach – firmly packed
- ¾ cup roasted capsicums/peppers – about 2 medium peppers, sliced into 1 cm (½ inch) pieces See Note 2
- sea salt and freshly ground black pepper – to taste See Note 3
- fresh parsley – to serve
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion, and cook, stirring regularly for 5 minutes.
- Add the garlic and cook for a further 1 minute.
- Add the paprika, oregano and chilli to the onion and garlic and stir.
- Add the tomato passata and water and bring to a simmer. Simmer for 5 minutes.
- Add in the beans and cook for a further 10 minutes.
- Lastly, add in the spinach and roasted capsicum and stir until the spinach is wilted.
- Check that the seasoning is to your taste. Serve with finely chopped fresh parsley.
Video
Notes
- Tablespoon:Â we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Roasted Capsicum/Peppers: use storebought or roast your own.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Howard
Just seen this recipe can i freeze it
Alexandra
Hello Howard,
Yes, it is ideal for freezing. Store in a freezer-safe container for up to 3 months.
Let me know if you give it a try!
Thanks, Alex!
Cynthia
This is one of the most satisfying meals I’ve made all winter! I hollowed out a loaf of bread to serve in a bread bowl and it was so good! I used tinned pureed tomatoes and added some arugula since I didn’t have enough spinach. My husband rated this 10/10!!
Alexandra
Hi Cynthia, I am so pleased that you and your husband enjoyed the Butter Bean Stew. What a great idea to serve it in a bread bowl. ):
Cassie
Love how quick & easy this was to pull together with mostly pantry staples I always have on hand! Very yummy – I served with a baguette.
Alexandra
Hi Cassie, thank you for your lovely comments on the Butter Bean Stew. I am delighted that you enjoyed it and appreciate that you took the time to let me know.
Lucy
Found this recipes when searching for soups to make with butter beans and it was amazing! I love how healthy it is and the flavor was clean, rich and complex. I served it with fresh rolls and a salad. Thanks!
Alexandra
Hi Lucy, thank you for your lovely comments on the Butter Bean Stew. I am delighted to hear that you enjoyed it and appreciate that you let me know. 🙂