Description
This hearty Butter Bean Stew is a flavorful and comforting vegetarian dish packed with tender butter beans, vibrant vegetables, and aromatic spices. Simmered to perfection in a savory tomato and vegetable broth base, it’s a nutritious and satisfying meal perfect for any day of the week.
Ingredients
Vegetables & Aromatics
- 1 small yellow onion (1 cup), diced into 3/4-inch pieces
- 2 large cloves garlic, minced (~2 1/2 teaspoons)
- 1 1/2 cups carrot, sliced into 1/4-inch thick rounds
- 1 1/2 cups celery, sliced 1/4-inch thick
- 3/4 cup chopped roasted red peppers (~12 ounces)
- 2 cups roughly chopped spinach
- 2 tablespoons chopped fresh parsley
Liquids
- 4 tablespoons (1/4 cup) olive oil
- 3 cups vegetable broth (low sodium preferred)
- 1/2 tablespoon red wine vinegar
Seasonings & Spices
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1-1 1/4 teaspoons kosher salt (divided)
- 1/2 teaspoon red pepper flakes
Other Ingredients
- 3 tablespoons all purpose flour
- 2 15 ounce cans butter beans, drained and rinsed
Instructions
- Heat and sauté aromatics: Heat a large pot over medium heat and add the olive oil. Add the diced onion and sauté for 5 minutes until softened. Then add the minced garlic and cook for 1 more minute to release its aroma.
- Add vegetables and spices: Stir in the sliced carrots, celery, chopped roasted red peppers, tomato paste, dried oregano, paprika, cumin, 1 teaspoon of kosher salt, and red pepper flakes. Cook while stirring often for 5 to 6 minutes until the vegetables begin to soften.
- Add flour and broth mixture: In a separate bowl, whisk the all-purpose flour into 1 cup of the vegetable broth to prevent lumps. Pour this mixture into the pot along with the remaining 2 cups of broth and the drained butter beans. Bring the stew to a boil.
- Simmer the stew: Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for 25 minutes, allowing the flavors to meld and the stew to thicken.
- Finish and serve: Remove the lid, then stir in the chopped spinach, fresh parsley, and red wine vinegar. Taste and add an additional 1/4 teaspoon of salt if needed. Let the stew simmer uncovered for 5 more minutes to allow the spinach to wilt fully. Serve warm and enjoy.
Notes
- Using low sodium vegetable broth helps control the salt content, allowing you to adjust seasoning to taste.
- The flour added with broth acts as a thickener for the stew; whisking it into broth first prevents lumps.
- Roasted red peppers add smoky sweetness, but you can substitute with jarred roasted red peppers if unavailable.
- This stew is perfect for meal prep and tastes even better the next day after flavors have melded.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Vegetarian
