This butter bean stew is hearty and flavorful, with tender beans, aromatic spices, and a smooth, comforting broth. Vegan, vegetarian, and gluten-free!
A Note From Kristen
This is one of my favorite recipes to date (it’s SO good!), especially for cold days or busy weeknights when I want something filling without much effort. As the butter beans simmer, they absorb the spices and broth, creating a flavorful, well-balanced stew that’s feels nourishing. It’s a recipe that makes eating well feel easy! Enjoy!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Butter Bean Stew
01
SAUTÉ
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.
02
ADD
Add the carrots, paprika, cumin, coriander, oregano, turmeric, cinnamon, chili flakes if using, salt, and pepper. Cook, stirring, until fragrant, about 1 minute.
03
MIX
Stir in the butter beans, broth, tomatoes, and bay leaves until well combined.
04
SIMMER
Simmer uncovered for 25 to 30 minutes, stirring occasionally, until slightly thickened. Stir in the spinach during the last 5 minutes.
05
SERVE
Remove the bay leaves. Taste and adjust seasoning, then garnish with chopped parsley before serving. Enjoy!
Serving Ideas
- Serve with a slice of crusty bread, like sourdough or focaccia.
- Spoon over a bowl of brown rice, couscous, or quinoa.
- Pair with cilantro salad, grapefruit salad, or beet and feta salad.
- Top with pine nuts, hemp seeds, or feta cheese (or vegan feta crumbles!).
Kristen’s Top Tips
- Don’t skip sautéing the aromatics and spices, as this helps build the stew’s base flavor.
- Avoid boiling the stew too hard on the stove, as even a gentle boil can break down the large white beans and make them mushy.
- Delicious variations you can try include swapping the broth with coconut milk and adding some ginger and lime juice, adding some cubed sweet potato or butternut squash, or using cannellini beans in place of butter beans.
More Delicious Stew Recipes You Might Enjoy
Butter Bean Stew Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 2 carrots diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ½ teaspoon red chili flakes or Aleppo pepper, optional
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 30 ounces pre-cooked butter beans rinsed and drained; I use two 15-ounce cans
- 2 cups vegetable broth
- 1 28-ounce can crushed tomatoes
- 2 bay leaves
- 2 cups fresh spinach roughly chopped
- fresh chopped basil parsley, or cilantro, for garnish
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Stir in the carrots, paprika, cumin, coriander, oregano, turmeric, cinnamon, chili flakes (if using), salt, and pepper. Cook for 1 minute, or until fragrant.
- Add the butter beans, broth, tomatoes, and bay leaves. Stir well.
- Simmer uncovered for 25–30 minutes, stirring occasionally, until the flavors meld and the stew thickens slightly. Stir in the fresh spinach during the last five minutes of cook time.
- Remove the bay leaves. Adjust seasoning as needed and garnish with fresh herbs before serving.
- Enjoy!
