Easy Vegan Butter Bean Stew
A warm and hearty dish made with creamy butter beans, vibrant vegetables, and aromatic spices; perfect for cozy nights or family gatherings.
Ingredients
Main Ingredients
- 2 cans butter beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 1 can diced tomatoes with juice
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste pinch salt and pepper
- 2 tablespoons olive oil for sautéing
- as needed fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat about two tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent (around 3-4 minutes). Next, add the minced garlic and sauté for another minute until fragrant.
- Toss in the diced carrot and bell pepper. Cook for about 5 minutes until they start to soften.
- Sprinkle in the cumin and paprika. Stir well, allowing the spices to coat the vegetables for about 1-2 minutes.
- Add in the drained butter beans and the canned diced tomatoes (with their juice) into the pot. Stir to combine all your lovely ingredients.
- Add the vegetable broth to the pot, and season with salt and pepper. Bring the stew to a gentle boil.
- Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally. If the stew thickens too much, feel free to add a splash more broth or water.
- Once ready, serve your Easy Vegan Butter Bean Stew hot, topped with fresh parsley for that extra pop of color and flavor.
Notes
This stew keeps well in the fridge for about 4-5 days in an airtight container. For freezing, portion into freezer-safe containers for up to 3 months. Reheat on low and adjust consistency with vegetable broth or water as needed.