Hearty Butter Bean Stew: Creamy, Flavorful, and Utterly Comforting!
By Jason Griffith
When you crave a meal that wraps you in a warm hug, full of rich flavors and wholesome goodness, look no further than this Hearty Butter Bean Stew. It’s a creamy, savory delight packed with tender butter beans, vibrant fresh veggies, and aromatic garlic and herbs. Perfect for cozy nights at home or nourishing lunches, this stew is a testament to how simple ingredients can create profound comfort and flavor in every single spoonful.
Why I Love This Recipe
I’m a big proponent of healthy, satisfying meals that genuinely warm the soul, and this Butter Bean Stew perfectly embodies that. What I absolutely adore is its incredible creamy texture (thanks to the optional cashew cream!) and the way the sweet vegetables and earthy butter beans meld together in a harmonious, flavorful broth. It feels incredibly comforting and hearty, yet it’s entirely plant-based and packed with nutrients. The touch of white wine vinegar at the end brightens everything up, making it feel fresh and balanced. It’s a versatile, easy-to-make dish that always leaves me feeling nourished and content.
Ingredients
- 2–3 cans (15 oz each) butter beans, drained and rinsed
- 2.5–3.5 cups vegetable broth (adjust to desired thickness)
- 2 carrots, peeled and sliced into rounds
- 1 medium sweet or yellow onion, diced
- 1–2 cans (14.5 oz each) diced fire-roasted tomatoes, undrained
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 cup cashew cream (see notes below)
- 1 cup baby spinach
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1–2 tablespoons extra virgin olive oil
- Salt to taste
- Ground black pepper to taste
Swaps and Notes
- Butter Beans: You can use large lima beans as a direct substitute. Adjust the quantity of beans (2 or 3 cans) to your preferred stew thickness. If you have dried butter beans, soak and cook them in vegetable broth (slow cooker or pressure cooker methods are great for this) for extra flavor, then use them in place of canned.
- Vegetable Broth: Use a good quality vegetable broth for the best flavor base. Adjust the amount to achieve your desired stew consistency – less for a thicker stew, more for a thinner, soup-like consistency.
- Tomatoes: Fire-roasted diced tomatoes add a smoky depth. Regular diced tomatoes can be used, or crushed tomatoes for a smoother base.
- Cashew Cream: This is key for the creamy, dairy-free richness. To make it: soak 1 cup raw cashews in boiled water for 15 minutes to 1 hour (longer soak leads to smoother cream). Strain the cashews, then blend them with ¾ cup fresh water until completely smooth and creamy. Alternatively, you can use sunflower seed cream (made similarly with sunflower seeds) or full-fat coconut milk (from a can, shaken well) for a different creamy texture and flavor.
- Baby Spinach: Fresh spinach wilts quickly. You can use chopped kale (stems removed), but it will need a few extra minutes to soften.
- Vinegar: White wine vinegar or apple cider vinegar adds a crucial tangy brightness at the end that cuts through the richness. Don’t skip it!
- Herbs: Italian seasoning is a versatile blend. You can also use individual dried herbs like oregano, basil, or thyme. Fresh herbs for garnish are highly recommended.
Instructions
1. Sauté Aromatics: Heat 1–2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced carrots and diced onion. Sauté, stirring occasionally, until the carrots begin to soften and the onions become translucent, about 5-7 minutes. Stir in the minced garlic and 1 teaspoon Italian seasoning. Cook for about 1 minute more, stirring constantly, until fragrant. Be careful not to let the garlic burn.
2. Simmer the Stew Base: Add the diced fire-roasted tomatoes (undrained), vegetable broth (start with 2.5 cups), and 1 bay leaf to the pot. Stir everything well to combine and bring the mixture to a boil. Once boiling, reduce the heat to low, add the drained and rinsed butter beans, and stir. Cover the pot and let it simmer gently for 10–15 minutes, allowing the flavors to meld and the vegetables to become tender.
3. Finish with Cream and Greens: Carefully remove the bay leaf from the stew and discard it. Stir in the 1 cup cashew cream (or alternative cream from notes) and the 1 cup baby spinach. Cook for another 2-3 minutes, stirring occasionally, until the spinach has wilted completely and the stew is heated through and creamy.
4. Season and Serve: Add the 1 tablespoon white wine vinegar to the stew. Stir well. Season with salt and ground black pepper to taste, adjusting as needed. (Remember to taste before adding too much salt, especially if your broth is salty). Serve hot in bowls. This hearty and creamy butter bean stew is perfect for cozy nights or nourishing lunches!
Tips for Success
- Don’t Rush Sautéing: Allowing the carrots and onions to soften and lightly sweeten builds a great flavor base.
- Fresh Garlic & Herbs: Using fresh garlic and optional fresh herbs for garnish significantly enhances the flavor.
- Taste Broth First: If using a high-sodium broth, you may need less added salt.
- Adjust Thickness: The amount of broth and how long you simmer will determine the final thickness. You can always add more broth if it’s too thick, or simmer longer (uncovered) if it’s too thin.
- Vinegar Brightens: The touch of vinegar at the end is crucial for balancing the richness and adding a pop of freshness.
- Cashew Cream Consistency: If your cashew cream is too thick, add a tiny bit more water when blending.
Serving Suggestions and Pairings
This Butter Bean Stew is a complete and satisfying meal on its own, but it pairs wonderfully with simple additions.
- Crusty Bread: A warm, crusty baguette or sourdough is perfect for soaking up every last bit of this delicious stew.
- Green Salad: A light, crisp green salad with a simple vinaigrette offers a refreshing contrast.
- Garnish: A sprinkle of fresh chopped parsley, cilantro, or a few red pepper flakes can add extra freshness and flavor.
- Vegan Pairings: This stew pairs well with other plant-based dishes like Roasted Veggie-Chickpea Bowls with Tahini Dressing for a truly wholesome spread.
- For other comforting and flavorful vegetable-forward meals, explore these Chefmaniac.com favorites:
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- Creamy Spinach Mushroom Lasagna (another great creamy veggie dish!)
- Sweet Potato Meltaways with a Tangy Twist (for a side of wholesome sweetness)
Final Thoughts
This Hearty Butter Bean Stew is a wonderfully comforting, flavorful, and incredibly nourishing meal. It’s a testament to how simple vegetables and beans, simmered with care, can create a rich and satisfying dish that’s perfect for any occasion. Get ready to fall in love with this creamy, wholesome, and delicious stew!
What are your favorite plant-based stews, or do you have a secret ingredient that adds extra creaminess to your vegetarian dishes? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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