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Butter Bean Stew (Vegan)


  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 5 Cups 1x
  • Diet: Vegan

Description

This easy Butter Bean Stew is a great way to take canned beans and turn them into an amazing meal. It's ready in 30 minutes!


Ingredients

Units Scale
  • 2-3 Cans of Butter Beans, See Note 1
  • 2.5 - 3.5 cups Vegetable Broth
  • 2 Carrots, Peeled and Sliced Into Rounds
  • 1 Medium Sweet or Yellow Onion, Diced
  • 1-2 cans Diced Fire-Roasted Tomatoes
  • 6 Cloves Garlic
  • 1 Teaspoon Italian Seasonings
  • 1 Bay Leaf
  • 1 cup of our Cashew Cream, See Note 2
  • 1 cup Baby Spinach
  • 1 Tablespoon White Wine Vinegar
  • 1-2 Tablespoons Extra Virgin Olive Oil
  • Salt, to Taste
  • Ground Black Pepper, To Taste

Instructions

  1. Sauté the Carrots and Onions: Start a pot on medium-high heat on your stove. Add the oil to coat the bottom of your pot (if oil-free, use a splash of water to cook your carrots and onions, adding more if needed). Add the carrots and onions to the pot and then cook until the carrots are soft and the onions are translucent.
  2. Add the Garlic and Italian Seasonings: Add the minced garlic and Italian seasonings to the pot and stir them in. Cook for about 1 minute to help release the flavors.
  3. Add the Tomatoes, Broth and Bay Leaf: Gently add the fire-roasted tomatoes and vegetable broth to avoid splashing. Then toss in your bay leaf. Stir everything and let it come to a boil.
  4. Add the Butter Beans: Turn the heat off your stove to a simmer. Add the butter beans and let cook for about 10 to 15 more minutes. If the butter bean stew is taking too long to cook, you can try increasing the stove to medium heat. We do that sometimes when we are impatient. But I will say, the longer you let the stew simmer, the more the flavors tend to deepen.
  5. Add the Cream, Vinegar and Spinach: Once your stew is cooked to your liking, remove bay leaf and add your cashew cream and baby spinach. Cook until the spinach wilts and then add the white wine vinegar.
  6. Serve:  Add the stew to a bowl and salt and pepper as needed. You could also garnish with fresh parsley if you like. This stew would be great with vegan garlic bread or a big wedge of fresh crusty bread.

Notes

  • Note 1: You may want more or less butter beans depending on how thick you want your butterbean stew. You'll be adding these more towards the end, so you can stir the pot to get a sense of how the stew is forming and add more as needed.
  • Note 2: Soak 1 cup cashews in just-boiled water for at least 15 minutes (or better yet, an hour for a really smooth sauce) and then strain them. Then blend them with 3/4 cup water and you'll have an easy cream sauce! Can't have cashews? Try our sunflower seed cream or a can of full fat coconut milk or canned coconut cream.
  • Note 3: If you want to used dried beans, either you will need to slow cook them or pressure cook them in an instant pot. Both take more time, but pressure cooking is usually faster. One upside to dried is that you can use broth instead straight water to infuse the beans with flavor!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soups, Stews
  • Method: Stove Top
  • Cuisine: American, Italian

Keywords: Butter Bean Recipes, Vegan Soups and Stews, Vegan Stew Recipes, Vegan Soup Recipes, Vegan Butter Bean Recipes.