Butter Bean Stew
This butter bean stew is warm, comforting, and full of flavor. It's made with canned butter beans, simple spices, and tomatoes. Ready in about 30 minutes, it's perfect for a cozy lunch or quick dinner, and it’s easily made vegan too.
Ingredients
- 2 tablespoons olive oil
- 1 small red onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- Pinch of chili flakes optional
- 1 teaspoon tomato paste
- 1 can 400g chopped tomatoes
- 2 cans 400g each butter beans, drained and rinsed
- 200 ml water or vegetable broth
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Crusty bread for serving
Instructions
- Heat oil in a pan over medium heat.
- Add chopped onion and cook for about 5 minutes, until soft.
- Stir in garlic and cook for 1 more minute.
- Add smoked paprika, cumin, oregano, coriander, and chili flakes (if using). Stir for about 30 seconds until fragrant.
- Mix in tomato paste and cook for another minute.
- Pour in chopped tomatoes and cook for 2–3 minutes so the flavors combine.
- Add butter beans and water or broth. Stir everything together.
- Bring to a boil, then reduce heat and simmer for 10–15 minutes. Stir now and then.
- Season with salt and pepper to your taste.
- Serve hot, topped with chopped parsley and a slice of crusty bread.
Notes
- You can easily make it vegan by skipping the bread if it contains dairy or serving it with vegan-friendly bread.
- Add a splash of lemon juice at the end if you like a fresh twist.
- Leftovers taste even better the next day!