Easy Vegan Butter Bean Stew
Easy Vegan Butter Bean Stew is a cozy, plant-based dish made with creamy butter beans, tender vegetables, garlic, and aromatic herbs simmered in a rich tomato-based broth. Packed with protein and fiber, this nourishing one-pot meal comes together quickly and delivers bold flavor with minimal effort. It’s perfect for weeknight dinners, meal prep, or anyone looking for a hearty vegan comfort food option that still feels light and wholesome.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 cans butter beans rinsed and drained
- 4 cups vegetable stock
- 1 teaspoon dried thyme or oregano
- 3 cups chopped spinach or 2 cups chopped escarole
- Salt and black pepper to taste
- Optional: 1 teaspoon smoked paprika or a squeeze of lemon
Instructions
Sauté the aromatics
- Heat olive oil in a pot. Add onion. Cook until soft. Add garlic. Cook one minute.
Add beans and seasoning
- Add butter beans, thyme or oregano, salt, and pepper. Stir well so the herbs touch the oil. This builds flavor.
Add stock and simmer
- Pour in the vegetable stock. Bring it to a gentle boil. Lower the heat. Simmer for 12 to 15 minutes.
- If you want the stew thicker, mash a small scoop of beans against the pot with a spoon.
Add greens
- Stir in spinach or escarole. Cook until the greens wilt. Taste and adjust salt and pepper.
Rest and serve
- Turn off the heat. Let the stew sit for a few minutes. The beans keep softening.
Video
Notes
📝 Notes
- Use canned butter beans for speed; rinse well to reduce sodium.
- Swap cannellini or large white beans if butter beans are unavailable.
- Sauté aromatics first to build deeper flavor.
- Add greens (spinach or kale) near the end to keep color and texture.
- Adjust spices (paprika, cumin) to taste for warmth or smokiness.
- Thicken with a small potato or blended beans for creamier texture.
- Store in airtight container up to 4 days in fridge.
- Freeze individual portions up to 3 months; thaw and reheat gently.