Vegan Butter Bean Stew

Why Make This Recipe

Vegan Butter Bean Stew is a lifesaver for busy weeknights. It’s warm, hearty, and so simple to whip up with just a few pantry staples. Butter beans are creamy and filling, making this stew a satisfying choice for the whole family. The best part? You can have it on the table in under an hour, which means more time for you and your loved ones. Plus, it’s packed with protein and veggies, making it a nutritious meal that everyone will enjoy!

How to Make Vegan Butter Bean Stew

This stew is wonderfully easy. With minimal prep time and straightforward steps, it’s perfect for even the busiest of schedules. Let’s break it down!

Ingredients:

• 2 cans butter beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh greens (spinach or kale work great)
• 1 can coconut milk (optional, but adds creaminess!)
• Fresh herbs for garnish (optional)

Directions:

1. In a large pot, heat a bit of oil over medium heat and sauté the onion, garlic, carrot, and bell pepper until they’re softened. About 5-7 minutes should do it.
2. Add in the butter beans, diced tomatoes, vegetable broth, oregano, smoked paprika, salt, and pepper. Stir well to combine.
3. Bring everything to a gentle simmer. Let it cook for about 20 minutes, stirring occasionally. This helps all those delicious flavors meld together.
4. Stir in your fresh greens and coconut milk, if you’re using it. Cook for another 5 minutes until the greens are wilted.
5. Check your seasoning. Feel free to add more salt or pepper if needed. Serve hot, garnished with fresh herbs if you like.

How to Serve Vegan Butter Bean Stew

Serve this stew with a side of crusty bread or over a bed of rice for a complete meal. It can also be paired with a simple salad for a little extra crunch. The stew is thick and creamy, making it feel like a warm hug on a chilly evening.

How to Store Vegan Butter Bean Stew

Leftovers? Yes, please! Let the stew cool down, then transfer it to an airtight container. It will keep well in the fridge for 3-4 days. You can also freeze it for up to 3 months. Just make sure to let it thaw overnight in the fridge before reheating on the stove or in the microwave.

Tips to Make Vegan Butter Bean Stew

• Batch Cooking: This recipe is perfect for doubling or tripling. Make a big batch and freeze for quick meals later!
• Vegetable Variations: Feel free to toss in any vegetables you have on hand, like zucchini or potatoes. Just adjust cooking times as needed for larger veggies.
• Make it Spicy: If your family enjoys a little heat, add a pinch of red pepper flakes or a chopped jalapeño while sautéing the veggies.

Variation

For a smoky flavor without using coconut milk, consider adding a bit of liquid smoke or using smoked vegetable broth. You can also experiment with different beans like chickpeas or lentils for a unique twist.

FAQs

Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day. Make it ahead and reheat when you’re ready to eat.

What if I don’t have butter beans?
No worries! You can substitute with any white beans like cannellini or navy beans, or even chickpeas for a different texture.

Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Always check labels if you’re using pre-packaged items to be sure.

Remember, cooking is about making good food that brings your family together. Enjoy this Vegan Butter Bean Stew and happy cooking!

Vegan Butter Bean Stew

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• Author: mixturarecipes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A warm and hearty Vegan Butter Bean Stew that’s quick to prepare and packed with protein and veggies.

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Ingredients

Scale 1x2x3x

• 2 cans butter beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh greens (spinach or kale)
• 1 can coconut milk (optional)
• Fresh herbs for garnish (optional)

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Instructions

1. In a large pot, heat a bit of oil over medium heat and sauté the onion, garlic, carrot, and bell pepper until softened (about 5-7 minutes).
2. Add the butter beans, diced tomatoes, vegetable broth, oregano, smoked paprika, salt, and pepper, stirring well to combine.
3. Bring to a gentle simmer and cook for about 20 minutes, stirring occasionally.
4. Stir in the fresh greens and coconut milk (if using), cooking for an additional 5 minutes until the greens wilt.
5. Check seasoning and adjust if necessary, then serve hot, garnished with fresh herbs if desired.

Notes

This stew can be made ahead of time and tastes even better the next day. Leftovers keep well in the fridge for 3-4 days or can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg

Keywords: vegan, stew, butter beans, hearty meal, quick meal