This hearty butter bean stew is warming and healthy. It’s an amazing butter bean vegan recipe full of proteins from butter beans, mushrooms, and spinach – Ready in just 30 mins!
Yields: 4 portions
Prep Time: 5 mins Cook Time: 25 mins Total: 30 mins
Why try this Butter Bean Vegan Recipe?
This butter bean 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.
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!
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”!
Butter Bean Stew: Step by Step
First I start frying the onion and the garlic in olive oil in a large casserole until the onion turns translucent.
Then I add the mushrooms together with the chopped parsley and the spices.
After a few minutes, I add the chopped tomatoes or puree and simmer until the tomatoes melt completely into the mixture.
The next step is to add the boiling water and the spinach and leave it until it wilts completely.
Finally, we add 1 can of butter beans (1 400g can = 255g drained butterbeans) to the mixture leaving it to simmer for 10-15 minutes until the butterbeans are tender
If you want to use dry beans then boil 100g before and make sure that they are really soft before adding them to the stew.
Serve and enjoy!
- I find it’s a perfect detox soup for winter Monday evenings.
- This vegetarian stew recipe is also good for batch freezing.
- 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.
As a side, you can eat it with bread. Some people also love to serve it with a dollop of cream and some squeezed lemon.
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.
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Vegan Butter Beans Stew with Mushrooms and Spinach
- 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
- 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