This hearty, flavorful butter bean stew is healthy comfort food at its best. It's gluten-free, soy-free, nut-free, oil-free, low-fat, high-protein, and vegan.
This butter bean recipe is great for weight loss. It's one of our favorite weight loss recipes. It's high in fiber and protein while low in fat. To learn more, check out the health wonders of beans.
What's in this vegan bean stew
- Cooked butter beans (large lima beans)
- Diced tomatoes (fire-roasted or regular)
- Onion
- Bell pepper
- Carrot
- Garlic
- Smoked paprika
- Dried oregano
- Allspice
- Crushed red pepper
- Dried thyme
- Low-sodium vegetable broth
How to make this butter bean stew
If making butter beans from scratch, cook beans in the Instant Pot under high pressure for 40 minutes. Allow for natural release. Alternatively, you can use canned low-salt or no-salt-added butter beans. Drain and rinse canned butter beans, and set aside.
Preheat a medium-large pot over medium heat. Add chopped onions, carrots, bell pepper, and minced garlic. Stir it and cook for 3 to 4 minutes.
Add dried spices: thyme, oregano, allspice, smoked paprika, and crushed red pepper. Stir and cook for 1 to 2 minutes.
Stir in diced tomatoes and their juices. This helps to deglaze the pot.
Add cooked butter beans and low-sodium vegetable broth. Stir until well combined.
Bring the soup to a gentle boil. Reduce the heat, put a lid on the pot so it's partially covered. This allows the steam to escape so the soup doesn't boil over on the stove. Cook over low heat for 15 to 20 minutes. Turn off the heat and let sit for 5 or more minutes.
Salt to taste and top with fresh chopped herbs, if using, and enjoy!
This butter bean stew is great for meal prep. Store leftovers in a covered container in the refrigerator for up to four days. This stew is freezer-friendly. Portion out leftover stew into freezer-safe containers. Freeze for up to four months.
Step-by-step instructions
This stew is delicious and filling on its own. But to increase the heartiness, add a diced Yukon or red potato. Alternatively, serve this butter bean stew with a whole grain of choice like brown rice, farro, or sorghum.
Additional butter bean recipes to try:
- Curried Butter Beans
- White Bean Vegan Chili
- Vegan Puttanesca
- Vegan Mushroom Pasta
- Butter Bean Hummus
We hope you love this butter bean stew recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Butter Bean Stew
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This hearty, flavorful butter bean stew is healthy comfort food at its best. It's gluten-free, soy-free, nut-free, oil-free, low-fat, high-protein, and vegan.
Ingredients
- 3 cups cooked butter beans (large lima beans)
- ½ onion, chopped
- 1 bell pepper, chopped
- 1 medium carrot, chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp allspice
- ¼ tsp dried thyme
- ¼ tsp crushed red pepper
- 1 14.5 ounce-weight can of fire-roasted or regular diced tomatoes
- 2 cups low-sodium vegetable broth
- ¼ cup fresh chopped parsley or cilantro for topping (optional)
Optional Add-ons
- 1 cup of diced Yukon or red potato
- Whole grain of choice: brown rice, farro, or sorghum
Instructions
If making butter beans from scratch, cook beans in the Instant Pot under high pressure for 40 minutes. Allow for natural release. Alternatively, you can use canned low-salt or no-salt-added butter beans. Drain and rinse canned butter beans, and set aside.
Preheat a medium-large pot over medium heat. Add chopped onions, carrots, bell pepper, and minced garlic. Stir it and cook for 3 to 4 minutes.
Add dried spices: thyme, oregano, allspice, smoked paprika, and crushed red pepper. Stir and cook for 1 to 2 minutes.
Stir in diced tomatoes and their juices. This helps to deglaze the pot.
Add cooked butter beans and low-sodium vegetable broth. Stir until well combined.
Bring the soup to a gentle boil. Reduce the heat, put a lid on the pot so it's partially covered. This allows the steam to escape so the soup doesn't boil over on the stove. Cook over low heat for 15 to 20 minutes. Turn off the heat and let sit for 5 or more minutes.
Salt to taste and top with fresh chopped herbs, if using, and enjoy!
This stew is delicious and filling on its own. But to increase the heartiness, add a diced Yukon or red potato. Alternatively, serve this butter bean stew with a whole grain of choice like brown rice, farro, or sorghum.
This butter bean stew is great for meal prep. Store leftovers in a covered container in the refrigerator for up to four days. This stew is freezer-friendly. Portion out leftover stew into freezer-safe containers. Freeze for up to four months.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Medium-large pot with a lid
- Cooking spoon
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: American
Mona Wimp
I absolutely fell in love with this recipe! My husband is not a big fan of Lima beans but he said it was terrific!
Vicci
I made this soup tonight and my family and I are so satisfied. We have enough to freeze. Thank you ladies for this wonderful recipe. We are looking forward to making more of your delicious recipes!!