Description
Butter bean stew is a hearty, vegetable-based dish made with butter beans, tomatoes, and various herbs and spices. The beans are simmered in a flavorful sauce until tender and infused with the flavors of the other ingredients, resulting in a rich, comforting meal.
Ingredients
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- 2 tablespoons olive oil
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- 1 onion, finely chopped
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- 2 cloves garlic, minced
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- 1 carrot, diced
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- 1 celery stalk, diced
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- 2 x 400g cans of butter beans, drained and rinsed
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- 400g can of chopped tomatoes
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- 1 teaspoon smoked paprika
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- 1 teaspoon dried thyme (or fresh if available)
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- 1 bay leaf
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- 500ml vegetable stock
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- Salt and freshly ground black pepper, to taste
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- Fresh parsley, chopped (optional, for garnish)
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- Crusty bread, for serving
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables are softened and slightly golden. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the smoked paprika, dried thyme, and bay leaf. Cook for another minute to release the flavors of the spices.
Add the drained butter beans and the can of chopped tomatoes to the pot. Stir to combine all the ingredients.
Pour in the vegetable stock and stir everything together. Bring the stew to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, uncovered, allowing the flavors to meld together and the stew to thicken.
Taste the stew and season with salt and freshly ground black pepper as needed. If the stew is too thick, you can add a little more stock or water to loosen it. Remove the bay leaf before serving.
Ladle the butter bean stew into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread on the side for dipping.