Butter Bean Stew

This hearty and satisfying butter bean stew is the ultimate plant-based comfort food. If you love the creamy texture of butter beans, our Curried Butter Beans offer a warming, spiced twist.

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Why You'll Love This Butter Bean Stew

• Creamy beans and a flavorful broth: Butter beans have a soft, buttery texture that pairs beautifully with tomatoes, aromatic vegetables, and smoky spices.
• Easy one-pot preparation: Everything comes together in one pot, keeping both cooking and cleanup manageable.
• Made with everyday ingredients: Canned beans, tomatoes, dried spices, and a handful of vegetables do most of the work.
• Naturally plant-based: The recipe contains no meat, dairy, or added oil.
• Flexible for different dietary needs: Use a suitable vegetable broth to keep the stew gluten-free, soy-free, and nut-free.
• Great for meal prep: Make a batch for lunches or freeze individual portions for busy days.
• Easy to customize: Add leafy greens, stir in potatoes, or adjust the crushed red pepper to your preferred heat level.

Jump to Recipe

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. For another low-fat, Daniel Fast soup, check out our Roasted Cauliflower and Chickpea Soup.

Health Benefits

• Butter beans are a good source of plant-based protein and other micronutrients like potassium, magnesium, iron, and folate.
• This stew is high in fiber, supporting gut health and blood sugar control.
• Butter bean stew is low in saturated fat, supporting heart health and weight management.
• Tomatoes are packed with vitamin C, potassium, and the antioxidant lycopene, which supports heart health and reduces inflammation.

Key Ingredients

Cooked butter beans (large lima beans): These creamy legumes are the star of the stew. Their mild flavor and buttery texture make them ideal for hearty stews.

Fire-roasted diced tomatoes: These tomatoes add a rich, slightly smoky flavor that deepens the taste of the stew. The fire-roasting process enhances their natural sweetness and umami, making them more flavorful than regular diced tomatoes.

A full ingredient list with exact amounts can be found in the recipe card below.

Substitutions and Variations

• Use another white bean: Substitute an equal amount of cooked cannellini or great northern beans. The texture will be slightly different, but both work well with the tomato broth.
• Swap the tomatoes: Use regular diced tomatoes if you do not have fire-roasted tomatoes. The smoked paprika will still provide smoky flavor.
• Add leafy greens: Stir in a few handfuls of baby spinach during the final minutes of cooking. Chopped kale needs a little longer, so add it earlier and simmer until tender. If you like leafy greens in your soup, you may enjoy our white bean and kale soup.
• Make it heartier with potatoes: Add the optional diced potatoes with the broth. Cut them into small pieces and continue cooking until fork-tender, adding a splash of broth if needed. We did this with our split pea and kale soup and it's a winner.
• Adjust the spice level: Omit or reduce the crushed red pepper for a mild version. For more heat, increase it gradually after tasting.
• Make a thicker stew: Mash some of the cooked beans against the side of the pot and stir them into the broth. This adds body without flour, cream, or a separate thickener.

How to Make Butter Bean Stew

If making butter beans from scratch, cook beans in the Instant Pot under high pressure for 40-43 minutes. Allow for natural release. Alternatively, you can use canned low-salt or no-salt-added butter beans.

1. Step 1: 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.

2. Step 2: Add dried spices: thyme, oregano, allspice, smoked paprika, and crushed red pepper. Stir and cook for 1 to 2 minutes.

3. Step 3: Stir in diced tomatoes and their juices. This helps to deglaze the pot.

4. Step 4: Add cooked butter beans and low-sodium vegetable broth.

5. Step 5: Stir and bring to a gentle boil.

6. Step 6: Reduce heat to low and partially cover the pot with a lid. Cook for 15 to 20 minutes. When it's done, turn off the heat and let it sit for 5 minutes before serving.

Expert Tips

• Start with fully cooked beans. The simmering time is intended to develop flavor and soften the vegetables, not cook dried beans.
• Keep the simmer gentle. A rolling boil and vigorous stirring can break apart tender butter beans.
• Cut the carrots evenly. Small pieces cook more reliably within the recipe’s short simmering time.
• Watch the garlic and spices. Stir frequently and add small splashes of water when needed to prevent scorching.
• Adjust the consistency at the end. Mash a few beans for a thicker texture, or add a splash of broth for a looser stew.
• Taste before adding salt. The sodium content of canned beans, tomatoes, and broth varies considerably.
• Finish with fresh herbs. Adding parsley or cilantro after cooking preserves their fresh flavor.

Serving Suggestions

This butter bean stew works well as a meal on its own. For a larger spread, pair it with one of our other recipes:

• Perfectly Cooked Quinoa: Spoon the stew over fluffy quinoa for a heartier bowl. Its mild, nutty flavor complements the smoky tomato broth. Other whole grains that work include brown rice, farro, or sorghum.
• Arugula and Beet Salad: Serve this alongside the stew for a colorful contrast to the warm beans and broth.
• Arugula Quinoa Salad: Peppery greens, crunchy almonds, and a bright lemon dressing complement the stew’s soft, creamy texture.

Butter Bean Stew FAQs

This recipe turns simple pantry staples into a comforting meal full of creamy beans, tender vegetables, and smoky tomato flavor. It is easy enough for a weeknight and practical enough to keep in your meal prep rotation.

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