Butter Bean Stew
This vegan butter bean stew is quick and easy to make on a weeknight. It's flavorful, hearty, and satisfying!
Servings: 4
Calories: 153kcal
Equipment
- Soup pot or pan with high sides
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 15 oz can butter beans drained and rinsed
- 15 oz can diced tomatoes fire-roasted if can find those
- 2-3 cups baby spinach
- ¼ cup fresh cilantro leaves or parsley, divided
- salt to taste
Instructions
- Preheat your pan over medium heat, then add the olive oil. Add the diced onion and sauté for about 5 minutes, or until the onion is softened and starts to turn golden brown. Don't let it burn.
- Add the mince garlic, cumin, chili powder, and garlic powder. Sauté for 1-2 minutes, stirring constantly.
- Add the diced tomatoes (with the juices) and the butter beans (drained). Stir and bring to a gentle boil.
- Remove from heat and stir in the spinach and half the cilantro leaves until the spinach wilts. Carefully taste the broth and add salt, to taste (start with ¼ teaspoon and add more as needed).
- Serve hot, garnishing with fresh cilantro leaves.
Notes
Recipe variations and add-ins
→ Try making it spicy with spicy chili powder, diced tomatoes with chilies, or hot paprika.
→ If it's too acidic try adding a pinch of baking soda and/or a pinch of sugar. The baking soda neutralizes the acid (helps prevent heartburn), and the sugar makes the sauce a little sweeter.
→ Turn it into a soup! Try adding 1-2 cups of broth. Make sure your broth is seasoned well, otherwise this will be bland.
→ Add chopped kale instead of baby spinach. Stir the kale in along with the tomatoes and beans because it needs more time to cook than spinach.
→ Add a protein: Fry up some cubed tofu or add soy curls to the stew.
Nutrition
Calories: 153kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 528mg | Potassium: 583mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1676IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 4mg