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Name: Spicy Butter Bean Tomato Stew with Hearty Mushrooms
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 tins (255g x 4, Butter beans, drained or 380g dried); 250 g Mushrooms (sliced); 1 bag (1kg, Baby spinach or Kale, raw); 2 tins (Tomatoes, chopped (800g)); 400 ml water; 1 clove (garlic, chopped); 2 Red onions (chopped); 50 g Parsley (chopped); 1 tsp Cayenne pepper (ground); 4 tsp Olive oil; 1 tsp White pepper; 2 tsp Sweet paprika

Spicy Butter Bean Tomato Stew with Hearty Mushrooms

Calories: 377|Fat: 9|Carbohydrates: 51|Protein: 28 | 30

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Try this spicy butter bean tomato stew with nutritious heartwarming mushrooms. It's packed with healthy carbs and proteins from butter beans, tomatoes, mushrooms, and spinach – Ready in just 30 mins

Butter bean Tomato Stew with Muhsrooms and Spinach

Delight in the heartiness of butter bean tomato stew—a comforting concoction that melds the robust flavours of butter beans with the zesty sweetness of tomatoes. This versatile stew is a surefire crowd-pleaser, offering a deeply satisfying meal experience that’s both nourishing and delectable. Whether you’re opting for a meatless meal or seeking a hearty sidekick to your main course, this dish promises to satisfy all palates with its rich flavour profile and nutritional goodness. It’s the ultimate comfort food that’s perfect for any occasion and every craving.

Why You’ll Like It

Comfort Food – This butter bean tomato stew is perfect as a comfort food, especially on colder nights when you want to warm yourself with a heart-warming bowl. It’s great on its own but can be even more comforting served with toasted bread and a dollop of yogurt or cream.
Detoxifying and Nutritious – Perfect detox soup for winter evenings. This stew was a huge discovery since I already tend to add butter beans to any soup for extra protein. But with this one, I can follow this vegan butter bean recipe knowing that the result will be incredibly tasty, nutritious, and filling!
Batch freezing – This vegetarian stew recipe is also good for batch freezing.
Quick and easy – Additionally, it takes only 30 minutes to serve. Just prepare the chopped onions, the garlic, and some chopped parsley mixed with the buttered beans and the other ingredients and “Bon Appetit”!

Tips & Tricks

If you suffer from heartburn half a teaspoon of bicarbonate of soda when adding the tomatoes.
Use a large skillet or casserole especially if you’re doing extra portions for batch freezing.
Adjust the seasoning according to your taste preferences, adding herbs and spices like thyme, oregano, or chili flakes for extra kick.
To enhance the texture, mash some of the beans to thicken the stew.

Ingredient Substitutions & Variations

Substitute canned butter beans with dried beans that have been soaked and cooked beforehand. If you want to use dry beans then boil 100g before and make sure that they are soft before adding them to the stew.
Experiment with different types of beans such as cannellini beans or chickpeas for variation.
Add diced vegetables like carrots, celery, or bell peppers for added colour and nutrients.

Storage & Make Ahead Suggestions

Store leftover butter bean tomato stew in an airtight container in the refrigerator for up to 3-4 days.
Freeze individual portions in freezer-safe containers for longer storage.
Make ahead by preparing the stew in advance and reheating it when ready to serve.

What to Serve With Butter Bean Tomato Stew

Crusty bread or garlic toast for dipping.
Serve over cooked rice, quinoa, or couscous for a hearty meal.
Accompany with a side salad or steamed vegetables for added freshness.

Health Info

Calories:	377
Sugar:	10
Sodium:	557
Fat:	9
Carbohydrates:	51
Fiber:	16
Protein:	28

Mushrooms And Butter Beans Tomato Stew Recipe

Servings 4

Calories 377

Prep Time 5

Cook Time 25

Total Time 30

Fat: 9|Carbohydrates: 51|Protein: 28

Description

Ingredients

4 tins 255g x 4, Butter beans, drained or 380g dried
250 g Mushrooms sliced
1 bag 1kg, Baby spinach or Kale, raw
2 tins Tomatoes, chopped (800g)
400 ml water
1 clove garlic, chopped
2 Red onions chopped
50 g Parsley chopped
1 tsp Cayenne pepper ground
4 tsp Olive oil
1 tsp White pepper
2 tsp Sweet paprika

Instructions

In a large skillet, heat the oil and add the onion and garlic when hot.
Fry for a few minutes until the onions become soft and translucent.
Add the mushrooms together with the parsley and all the other spices mixing everything well
Leave for a couple of minutes until the mushrooms are well cooked.
Add the chopped tomatoes and then soon after the water, ideally boiled.
Add the spinach leaves and mix well until they shrink in the stew.
Finally, add the butter beans and leave to simmer for 10-15 mins or until the butter beans are soft to eat

FAQs

Can you freeze the stew with butter beans?

A butter bean stew is ideal for batch freezing. You can also get the soup out from the freezer and warm it up and you’ll have a meal ready to serve in minutes.