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    Home » Beans

    Easy Smokey Butter Bean Stew

    Published: Jan 27, 2023 · Modified: Aug 13, 2024 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Jump to Recipe

    This cozy smokey Butter Bean Stew takes flavour inspiration from Spain. With loads of smoked paprika, garlic, rich tomato sauce, and creamy butterbeans, it's one of those stews that just begs to be mopped up with good crusty bread.

    Butterbean stew ready to eat in a pan. this recipe

    This deliciously easy stew comes together in one pot, and uses easy to find ingredients. Make a double batch of it to freeze and you'll always have some to eat when the weather is freezing and you need some sunshine in your bowl.

    I particularly love serving up this butter bean stew with Vegan Garlic Bread and a green salad like this Kale Salad with Tahini Dressing & Roasted Chickpeas. Or take further inspiration from Spain and serve with these Easy Oven Baked Patatas Bravas.

    Jump to:
    • 🍅Ingredients
    • 👩‍🍳Instructions
    • 🌶Substitutions and Variations
    • 🔪Equipment
    • 🥫Storage
    • ❗Top tip
    • ❓FAQ
    • More Soups and Stews
    • What to serve with:
    • 📖 Recipe
    • 💬 Comments

    🍅Ingredients

    This cozy butterbean stew has simple ingredients, but the taste is just delicious. Fun Fact: Butter beans are also known as Lima Beans, and in Spain are called garrofón.

    Ingredients for butterbean stew laid out.
    • Butter Beans (Also known as Lima Beans): I use pre-cooked tins of butter beans. You can also use jars or cook your own from scratch by soaking, then gently simmering in plenty of water until soft.
    • Red Pepper: You can choose jarred, or fresh.
    • Red Onions: Sweet red onions lend their flavour to the stew. (I don't know why they are called red, when they are clearly purple though)
    • Carrots: Little chunks of carrots add texture and sweetness.
    • Garlic: Measure the garlic you want to add with your heart. I suggest at least 4 cloves. Maybe more.
    • Tomato Passata or Crushed Tomatoes: You want the sauce to cling to the beans, so crushed or tomato passata is better here than just chopped.
    • Tomato Paste: This creates a more intnse tomato flavour.
    • Olive Oil: Don't be tempted to use any old oil. Olive oil here is essential for the full Spanish flavour.
    • Smoked Paprika: Sweet Smoked Paprika (Preferably Pimenton de la Vera) is essential for the delicious smokey flavour.
    • Chilli Flakes: Add as many or as little as you like. I like my stew a little spicy, but add more or less as you desire.
    • Rosemary: Fresh Rosemary lends a Meditteranean flavour and pairs beautifully with the beans. Use dried if you must.
    • Oregano: Dried Oregano
    • Flakey Sea Salt: Or kosher salt.
    • Optional Herbs such as parsley to garnish.

    See recipe card for quantities.

    👩‍🍳Instructions

    Follow along with these easy steps for the perfect stew!

    Chopped vegetables in a pan with olive oil about to be sauteed.
    1. Cut all the vegetables into even small pieces and sautee in the olive oil until the onion is softened.
    Adding the seasonings and herbs to the pan with the vegetables.

    2. Add the tomato paste and garlic and sautee until the garlic softens and the tomato paste cooks. Now add the spices and chopped herbs and stir for a few seconds to release their flavours.

    The tomato passata and beans added.

    3. Add the tomato passata and the drained butterbeans. Add a can of water to rinse out the tomato passata tin and simmer.

    The butter bean stew is cooked and ready to serve.

    4. Simmer slowly for 25-30 minutes until the carrots are softened and the sauce is reduced. Be sure not to let the stew burn. Taste and add more salt or a pinch of sugar to balance the flavours if needed.

    Hint: Adding the chopped rosemary, smoked paprika and other spices before adding the sauce allows them to sautee a little and release their aromas, resulting in a richer, more delicious stew.

    🌶Substitutions and Variations

    Like any stew, this one is endlessly adaptable to suit your own taste buds (or those of your family). Here are some variations I've tried that worked well.

    • Other Beans - Cannellini, Giant White Beans or Kidney beans all work well in this stew, as do chickpeas.
    • More Spices- A ⅓ teaspoon of cinnamon and a ⅓ teaspoon of cumin are a delicious way to send this into another direction.
    • Potatoes- Add one or two small potatoes to the stew, they absorb the delicious flavours and sort of melt into it.
    • Extra Spicy- Add more chilli for a spiced up version of this stew.
    • Oil-Free- Carefully sautee the onions and garlic in a little water before adding the spices. You will need to be extra vigilant so that you don't burn the food.
    • Greens: Add some spinach or kale at the end of cooking and cook until just wilted for an added boost of green goodness.

    This stew is already naturally vegan, gluten-free, and made with whole foods.

    🔪Equipment

    Although you can make this butterbean stew in a saucepan, it is lovely to use a casserole dish or dutch oven.  One day I'd like to be able to have this Le Crueset pan to use, but it the meantime I use a pan we picked up at a garage sale!

    🥫Storage

    This stew is great for making ahead of time. It tastes even better when made a day ahead then reheated as the flavours really get to know each other. You can also freeze this butterbean stew for up to 3 months or pop it in the fridge and reheat for up to 4 days.

    If you have frozen this stew, you can cook it directly from frozen. Add a little water to the pot when cooking to ensure it doesn't catch. I like to add extra greens in when reheating for a quick, complete meal.

    ❗Top tip

    Taste and add extra seasonings a few minutes before you think this stew is ready. Adjust with a little sugar, salt or extra spices or herbs as needed.

    ❓FAQ

    Are butter beans good for you?

    Yes! Butter beans are high in fibre and protein as well as being rich in folate. They're a great store cupboard staple.

    What is a butter bean?

    A butter bean is also called a Lima Bean, and in Spain are called garrofón. They're also known as sieva. If you want to know more: check out this Wiki post https://en.wikipedia.org/wiki/Lima_bean

    More Soups and Stews

    Looking for other cozy stew recipes like this? Check these out...

    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe
    • A pan of broccoli, leek and white bean soup ready to eat.
      Brothy Broccoli Leek Soup with White Beans
    • pepe beans ready to eat, with the large pan of beans in the background.
      Cacio e Pepe White Beans: Vegan Recipe
    • A bowl of plant-based minestrone ready to eat.
      Hearty Plant-Based Minestrone Soup Sardinian Style

    What to serve with:

    These are my favorite dishes to serve with this Spanish Inspired Butter Bean Stew:

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A plate of salad with grilled nectarines, arugula (rocket salad), raspberries and pistachio nuts.
      Grilled Nectarine (or Peach) Arugula Salad

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Butterbean Stew with a spoon scooping up some stew.

    Easy Smokey Butter Bean Stew

    Louise-Claire Cayzer
    The flavours of Spain combine in this easy Butter bean Stew. Loads of rich tomatoes, smokey paprika and buttery soft beans make the perfect cozy stew.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dinner, Main Course
    Cuisine Spanish, Vegan
    Servings 4
    Calories 290 kcal

    Equipment

    • 1 Stove Top casserole dish

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 480 g (2½ cups) butter beans (Equivelant to two standard 400g / 15 oz cans of beans, drained. )
    • 400 g (2 ⅔ cups) tomato passata (1 standard 15 oz can)
    • 400 ml (1 ⅔ cups) water
    • 1 pepper
    • 3 red onions
    • 4 cloves garlic
    • 2 medium carrots
    • 1 teaspoon smoked paprika
    • 1 teaspoon oregano
    • 1 teaspoon chilli flakes (optional)
    • 1 teaspoon fresh rosemary (finely chopped. )
    • 2 tablespoon olive oil
    • 1 tablespoon tomato paste
    • pinch sugar (if needed)
    • Salt and Pepper to taste

    Instructions

    • De seed and chop the peppers into 1cm pieces. Peel and chop the onions and carrot into small pieces. Finely chop the garlic.
      1 pepper
    • In a deep saucepan or casserole dish that can go on the stove, add the carrots, onion and peppers and sautee in the olive oil until the onions soften.
      3 red onions, 2 medium carrots, 2 tablespoon olive oil
    • Add the tomato paste and garlic to the vegetables and cook for a few minutes.
      1 tablespoon tomato paste, 4 cloves garlic
    • Now, add the spices and herbs and cook for 20-30 seconds so they release their flavours.
      1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon chilli flakes, 1 teaspoon fresh rosemary
    • Add the drained and rinsed butterbeans, the tomato passata and 400ml water (rinse out the tomato passata can and use that water)
      480 g butter beans, 400 g tomato passata
    • Simmer slowly for 20 minutes until the sauce has thickened and all the vegetables are cooked.
    • Season with salt and pepper to taste. Also taste and add a little sugar and/or salt if needed to balance the flavours.
    • Serve with parsley sprinkled on top and some crunchy fresh bread to mop up the juices.
      pinch sugar, Salt and Pepper to taste

    Notes

    Like any stew, this one is endlessly adaptable to suit your own taste buds (or those of your family). Here are some variations I've tried that worked well.
    • Other Beans - Cannellini, Giant White Beans or Kidney beans all work well in this stew, as do chickpeas.
    • More Spices- A ⅓ teaspoon of cinnamon and a ⅓ teaspoon of cumin are a delicious way to send this into another direction.
    • Potatoes- Add one or two small potatoes to the stew, they absorb the delicious flavours and sort of melt into it. Chop into small pieces so they cook evenly. Choose to leave the skins on or off. 
    • Extra Spicy- Add more chilli for a spiced up version of this stew.
    • Oil-Free- Carefully sautee the onions and garlic in a little water before adding the spices. You will need to be extra vigilant so that you don't burn the food.
    • Greens: Add some spinach or kale at the end of cooking and cook until just wilted for an added boost of green goodness.
    This stew is already naturally vegan, gluten-free, and made with whole foods.
    Please NB: Chopping time and prep time is estimated to take between 10-15 minutes but may take a little longer. 

    Nutrition

    Calories: 290kcalCarbohydrates: 46gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 205mgPotassium: 1204mgFiber: 13gSugar: 13gVitamin A: 5778IUVitamin C: 19mgCalcium: 105mgIron: 5mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. Terry Hodson says

      August 13, 2024 at 2:00 pm

      Sorry but it takes much longer to prepare than 10 mins what with all the fine chopping. I'm pre-making it so will do the final cooking tomorrow - the 20 mins. Can you elaborate on the potatoes - are they chopped?

      Reply
      • Louise-Claire Cayzer says

        August 13, 2024 at 3:26 pm

        Thank you for your feedback, sometimes I forget I'm very quick at prep so I'll update the recipe to reflect chopping times. The optional potatoes should also be chopped. You can choose to leave their skins on or peel, it's up to you.

        Reply
    2. Xanthe says

      February 14, 2023 at 2:09 pm

      5 stars
      Lush! I subbed a tin each of cannellini and chickpeas as didn’t have butter beans in the cupboard. Super easy to follow recipe and tasted devine. Thank you!

      Reply
      • Louise-Claire Cayzer says

        February 14, 2023 at 6:42 pm

        Oh nice idea to sub in chickpeas and cannellini beans, I'm so glad you liked the recipe!

        Reply

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    Smokey spanish style butterbean stew.

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