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Vegan Butter Bean Stew

Vegan Butter Beans Stew with Mushrooms and Spinach

Try this spicy vegan butter beans stew with nutritious heart warming mushrooms.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Mediterranean, Spanish, Vegan, Vegetarian
Servings 4
Calories 377 kcal

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
Keyword butter beans, butterbeans, mushrooms, spanish, spinach, tomato sauce