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Easy Vegan Butter Bean Stew

A cozy, heartwarming dish featuring creamy butter beans and colorful veggies, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans butter beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 1 medium bell pepper, chopped (any color you prefer)
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • to garnish fresh parsley for garnish

Method
 

Preparation
  1. Start by dicing the onion, mincing the garlic, and chopping the carrot and bell pepper. Having everything ready will make cooking a breeze.
  2. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it’s translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  3. Toss in the chopped carrot and bell pepper. Sauté for an additional 5 minutes to soften the vegetables slightly.
  4. Stir in the smoked paprika and cumin, coating the vegetables in those delightful spices. Allow to cook for about 1 minute until fragrant.
  5. Pour in the canned tomatoes and vegetable broth. Add the drained butter beans and stir to combine everything well.
  6. Bring the mixture to a gentle boil, then reduce heat. Let it simmer for about 15 minutes, allowing the flavors to meld together.
  7. Finally, season with salt and pepper to taste.
  8. Ladle the stew into bowls, garnishing with fresh parsley. Delve into the comforting warmth of your Easy Vegan Butter Bean Stew!

Notes

Substitutions: You can swap butter beans with cannellini or navy beans. Timing: Always sauté your aromatics at the right temperature to avoid burning. For a thicker stew, let it simmer longer. To store, let it cool completely and refrigerate for up to 3-4 days or freeze for up to 3 months.