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A bowl of butter bean stew in tomato sauce, filled with vegetables and garnished with chopped fresh parsley, with a spoon resting inside.
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Butter Bean Stew Recipe

A simple butter bean stew made with tender beans, warming spices, and a rich, well-seasoned broth.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 375kcal
Author: Kristen Wood

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
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
    Chopped red bell peppers and onions being sautéed in a pan with a blue spatula—the perfect base for a hearty butter bean stew.
  • Stir in the carrots, paprika, cumin, coriander, oregano, turmeric, cinnamon, chili flakes (if using), salt, and pepper. Cook for 1 minute, or until fragrant.
    Chopped carrots, onions, and red bell peppers are sautéed in a pan to form the flavorful base of a hearty butter bean stew, with dry seasoning stirred in using a blue spatula.
  • Add the butter beans, broth, tomatoes, and bay leaves. Stir well.
    A close-up of butter bean stew with white beans, tomato sauce, chopped tomatoes, and bay leaves simmering in a pot, as a blue spatula stirs the hearty mixture.
  • 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.
    Close-up of a bowl of tomato-based butter bean stew with beans, topped with freshly chopped spinach.
  • Remove the bay leaves. Adjust seasoning as needed and garnish with fresh herbs before serving.
    A wooden spoon lifts a portion of butter bean stew, rich with tomatoes, herbs, and vegetables, from a pot.
  • Enjoy!
    A bowl of butter bean stew with a tomato-based sauce, garnished with chopped fresh herbs, and a spoon resting inside.

Video

Notes

Storage and Reheating 
Allow the butter bean stew to cool completely before storage. Keep leftovers in an airtight container to preserve freshness, then refrigerate for up to 5 days. You can also freeze it for up to 3 months; just let it thaw in the refrigerator overnight before reheating.
You can reheat the dish gently on the stovetop or more quickly in the microwave. If it’s too thick, add a splash of broth or water to loosen it.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 60g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1394mg | Potassium: 1481mg | Fiber: 18g | Sugar: 14g | Vitamin A: 8025IU | Vitamin C: 49mg | Calcium: 106mg | Iron: 7mg
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