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This Butter Bean Stew is a warm, hearty hug in a bowl, loaded with creamy beans and tender veggies. It's so simple to make and perfect for those nights you need a comforting dinner fast!
When I'm craving something warm and super cozy, this Butter Bean Stew is my absolute favorite to make. It's a hearty, one-pot dish packed with creamy beans and colorful veggies that's so easy to throw together.
Scoop this stew into bowls and top with vegan parmesan cheese and serve with my no-knead artisan bread to soak up every drop. Pair it with this fresh vegan Caesar salad for a light side, or try roasted veggies like these miso glazed carrots.
Ingredients needed with substitutions and notes
- Choose quality butter beans: Look for canned butter beans that are plump and creamy, not chalky. I use the large variety by Bush's. If any are split or mealy, rinse gently and discard broken pieces so the texture stays silky.
- Swiss chard flexibility: Use both stems and leaves. If subbing greens, kale needs a few extra minutes to soften; spinach wilts fast, so add it at the very end.
- Bell pepper variation: Red adds sweetness and color. Yellow or orange work similarly; green is more bitter and will make the stew taste sharper.
- Tomato choices: Crushed tomatoes give the best body. If you only have diced or whole, use an immersion blender to "crush" them in the can before adding for a smoother base.
- Herb variations: Dried thyme is a classic flavor, but feel free to experiment with what you like. Try adding a bay leaf, a pinch of red pepper flakes, or a bit of dried rosemary. Keep additions modest so they don't overwhelm the beans.
- Broth quality: Use a broth you know and like, since some vegetable broths have a bitter aftertaste. If broth isn't available, use water and increase the salt to balance the flavor.
How to make Butter Bean Stew
- Heat oil in a pot over medium heat. Add onion, garlic, carrot, celery, and bell pepper. Season and cook 8-10 minutes, until softened and just golden. Add garlic and sauté for 30-60 seconds. Stir in tomato paste and thyme, cooking for a minute.
- Add crushed tomatoes, vegetable broth, ⅓ cup of beans, and salt. Raise heat to boil, then reduce to low and simmer uncovered for 8-10 minutes, until the carrot is soft enough to mash with a spoon.
- Use an immersion blender directly in the pot to pulse 8-10 times, partially pureeing the base to thicken the stew.
- Stir in the butter beans, chard leaves, and remaining pepper. Cook 4-5 minutes or until the greens are wilted the beans are heated through. Taste and adjust seasoning if needed.
How do I store leftovers?
Refrigerate in airtight containers for up to 4 days. The flavor deepens overnight, so it'll be even better the next day.
Is it freezer-friendly?
Yes! Freeze in meal-size portions for up to 3 months. Thaw in the fridge and reheat gently on the stove with a splash of water or broth if needed.
How can I use up leftovers?
Even if you've just got a small scoop of this yummy stew left, you can turn it into something awesome! Spoon over baked potatoes or toast, fold into cooked grains, or thin with a splash of broth for a lighter soup.
More comforting meals to love
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Recipe
Butter Bean Stew
This Butter Bean Stew is a warm, hearty hug in a bowl, loaded with creamy beans and tender veggies. It's so simple to make and perfect for those nights you need a comforting dinner fast!
Servings: 4 People
Calories: 312kcal
Ingredients
- 2 tablespoons olive oil or preferred oil
- 1 large onion , diced
- 2 medium carrots , diced
- 1 rib celery , diced
- 1 red bell pepper , chopped or diced
- 2 cups chopped Swiss chard , remove stems and chop leaves (*see note)
- ¾ teaspoon fine sea salt , divided (¼ teaspoon & ½ tsp)
- 3 cloves garlic , minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme (sub Italian seasoning or oregano)
- 1 (14.5 oz) can crushed tomatoes Fire-roasted or regular
- 2 ½ cups vegetable broth (low sodium if preferred)
- 2 (15-ounce) cans large butter beans , drained and rinsed. Separate ⅓ cup beans and set aside.
- Fresh cracked pepper , to taste
- Optional for serving: vegan parmesan, minced fresh parsley, lemon wedges, and crusty bread.
Recommended Equipment
- Large Pot
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, bell pepper. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook 8-10 minutes, until softened and fragrant with only light golden edges.
- Add garlic and sauté for 30-60 seconds, until fragrant.
- Stir in tomato paste, thyme, and crushed red pepper. Sauté for 30-60 seconds, until fragrant and paste is slightly darkened.
- Add crushed tomatoes, vegetable broth, ⅓ cup of the butter beans, and the remaining ½ teaspoon salt. Bring to a boil, then reduce heat to low and simmer uncovered for 8-10 minutes, until the carrot is tender enough to mash with a spoon or fork against the side of the pot.
- Use an immersion blender directly in the pot to pulse 8-10 times, partially pureeing the base to thicken the stew.
- Add the remaining butter beans, chard leaves and black pepper. Cook 5 minutes more, until the beans are heated through and the greens are wilted. Taste and adjust seasoning as needed. Serve hot with optional vegan parmesan, parsley, and lemon wedges.
Notes
- Swiss chard: For added earthy-sweet flavor and to reduce waste, dice chard stems and sauté with the vegetables, or save them for another use, such as broth, smoothies, or juicing. If you don't have chard, swap it with kale (cook a bit longer to soften) or spinach (toss it in at the end since it wilts quickly).
- Butter beans: Use large butter beans from a quality brand like Bush's for a sturdy texture that holds up well. Smaller butter beans work but can over-thicken the sauce, so add a splash of broth or water if needed. Use 3 cups cooked dried beans if you're starting from scratch. If you can't find butter beans, try cannellini or great northern beans, but note they're a bit less creamy and sturdy.
- No immersion blender option: Ladle a portion of the hot stew into a blender, vent the lid with a towel, blend on low until smooth, and stir it back into the pot.
- Flavor Amp-Up Ideas: Add ¼ teaspoon smoked paprika for a smoky kick or ¼ teaspoon crushed red pepper flakes for heat, with the tomato paste and thyme. For extra depth, deglaze with ½ cup white wine after the paste and spices cook, letting it reduce before adding tomatoes and broth.
- Fresh finishing touches: Brighten bowls with lemon wedges, minced parsley, and a sprinkle of vegan parmesan if you like a savory finish.
- Puree to your preference: Less blending yields a lighter, brothier base with distinct beans and vegetables; more blending emulsifies starches into the liquid, creating a thicker, creamier stew.
- Easy sides: Pair with crusty bread, garlic toast, or a simple green salad. Hearty grains like farro, barley, or quinoa turn it into a fuller meal.
- Protein Boost: Add vegan sausage crumbles for extra heartiness. Try Field Roast Italian-Style Sausages-crumble 1-2, brown in 2 tablespoon oil over medium-high heat for 3-5 minutes.
- Yields: 4-6 servings
- Makes: Approx. 8 cups (62 oz)
Nutrition
Serving: 16oz (440g) | Calories: 312kcal | Carbohydrates: 42g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 417mg | Fiber: 3g | Sugar: 5g
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Lynn
This recipe is so comforting and delicious, everyone loved it!
Melissa Huggins
Hi Lynn, I'm so happy it was a hit! Thank you for giving it a try and sharing feedback. 🙂
Wend
What would be the tomato alternative please
Melissa Huggins
Hi there, Do you mean something to replace tomatoes in general or a fresh alternative?