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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 such as 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, bell pepper, and chard stems. Season and cook 8-10 minutes, until softened and 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 and ⅓ cup of beans. 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 salt, and pepper. Cook 4-5 minutes or until the greens are wilted the beans are heated through. Taste and adjust seasoning if needed.
Refrigerate in airtight containers for up to 4 days. The flavor deepens overnight so it'll be even better the next day.
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.
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
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
- 2 cups chopped Swiss chard , leaves and stems separated
- ¾ teaspoon fine sea salt , divided (¼ teaspoon & ½ tsp)
- ½ teaspoon ground black pepper , divided evenly
- 3 cloves garlic , minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme (sub Italian seasoning)
- 1 (14.5 oz) can crushed tomatoes
- 2 ½ cups vegetable broth (low sodium if preferred)
- 2 (15-ounce) cans butter beans , drained and rinsed. Separate ⅓ cup beans and set aside.
- 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, and chard stems. 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, followed by vegetable broth and ⅓ cup of the butter beans. 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 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.
- Stir in the remaining salt, pepper, butter beans, and chard leaves. 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
Makes: Approx. 8 cups (62 oz)
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