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!

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Calories 312kcal

Author Melissa Huggins

Equipment

Large Pot

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.

US Customary - Metric

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