Vegan Delicious Butter bean stew
How to make a delicious butter bean stew in just a few simple steps. Easy, tasty and nutritious.
As the weather is turning cold, nothing beats a delicious butter bean stew. We're slowly leaving salads behind in favour of hearty dishes. Hot, delicious beans in a tomato-based sauce sing to us. We especially love butter beans and tend to use them for a variety of dishes.
If you too love giant beans, have a look at our bean salad or butter bean dip. Recently we started experimenting with stews. Autumn has arrived here in Dresden and while during the day we get nice and warm temperatures, the evenings have become much colder. Our bodies need comfort foods. Thus, the invention of our butter bean stew.
Stews might seem complicated at first, but honestly, our recipe is super easy. You can make it in less than half an hour and you can use butter beans from a can.
If you want to use dry butter beans, we recommend making them separately, in advance. We sometimes make a huge batch (around 2kg) on a weekend and keep them in the fridge for when we want to do different dishes throughout the week. It's a quick and easy way to save money (dry beans costs a lot less) and to eat fresher.
How to make butter bean stew
To make butter beans stews you need a few ingredients from your pantry. We use tomato sauce, garlic, onion, carrot, chili powder, rosemary and paprika. We also recommend that you add some nutritional yeast to your stew, to give it a nuttier, slightly cheesy taste.
As you will see in the notes for the recipe, I made two versions of the butter bean stew. One of them was with chili powder and the other was with fresh, chopped habanero. I loved the habanero version the most, whereas my husband said it was too spicy.
Butter beans are a good source of dietary fibre and a virtually fat-free source of high-quality protein.
To make this stew, heat a little olive oil in a deep saucepan. Add the chopped onion and fry for 3-5 minutes until translucent. Add the chopped garlic and the carrot and fry for another 2 minutes. Add the tomato sauce, the paprika, rosemary and chilli and mix well. Bring to a gentle boil, reduce the heat and simmer for 10 minutes.
Add the nutritional yeast and the butter beans and simmer for another 5-10 minutes. Taste and add more seasoning (salt, pepper etc) to your preference.
Serve it with a little chopped parsley on the side and you are good to go. We enjoy it with some fresh crusty bread on the side. Delicious!
How to cook butter beans
If you are buying butter beans in a can, you can simply drain the butter beans and use them directly in your stew. However, if you get the dried butter beans, you will need to cook them in advance. We recommend pressure cooking 500g at a time for about 2 hours on low heat.
Alternatively, you can soak them overnight and pressure cook them for about 1 hour.
Like many beans, raw butter beans are toxic if not boiled for at least 10 minutes. So make sure you check on the butter beans to ensure they are fully cooked before eating them. You will want them to melt in your mouth and have a butter feel to them. They should not be crunchy and your teeth should not meet any resistance when biting into the beans.
How to store butter bean stew
If you are like us and love making lots of food in advance, then you will be happy to know that this butter bean stew lasts for up to 5 days in the fridge. Keep it in an airtight container and reheat only as much as you are about to eat.
You can also freeze it for up to a month.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
Butter bean stew
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total: 25 mins
- Serves 4 people
Categories: Dinner, Lunch Cusine: British, East European, Mediterranean
Our butter bean stew is very easy to make. This tasty vegan recipe is super filling and nutritious and can be made with easy ingredients from the pantry. It's ideal for the autumn or winter as a hearty dish.
- 2 2/3 cups butter beans
- 1 can (15 oz) tomato sauce
- 3 cloves garlic, finely chopped
- 1 small onion, chopped
- 2 medium carrot, chopped
- 1 tsp paprika
- 1 tsp rosemary
- 2 tbsp nutritional yeast
- 1/2 tsp chili powder*
- 1 tbsp parsley, chopped
- 2 tbsp olive oil
- Heat a little olive oil in a deep saucepan. Add the chopped onion and fry for 3-5 minutes until translucent. Add the chopped garlic and the carrot and fry for another 2 minutes.
- Add the tomato sauce, the paprika, rosemary and chilli and mix well. Bring to a gentle boil, reduce the heat and simmer for 10 minutes.
- Add the nutritional yeast and the butter beans and simmer for another 5-10 minutes. Taste and add more seasoning (salt, pepper etc) to your preference.
- Serve in a bowl with chopped parsley on the top and crusty bread on the side.
* I also made a version where I used finely chopped habaneros instead of chili powder but this makes the butter bean stew very, very spicy! My husband preferred it with chili powder instead.
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5 g||6%|
|Saturated Fat 1 g||4%|
|Trans Fat 0 g||0%|
|Polyunsaturated Fat 1 g|
|Monounsaturated Fat 3 g|
|Cholesterol 0 mg||0%|
|Sodium 534 mg||23%|
|Total Carbs 38 g||14%|
|Dietary Fiber 13 g||46%|
|Sugar 9 g||18%|
|Protein 14 g||27%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
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