This vegan butter bean stew recipe is a healthy cold weather recipe. It’s hearty enough to be served on its own or with some crusty bread.
And all of a sudden it’s time for comfort food 😨
Hearty bean stew for autumn
Are you ready for autumn comfort food? I’m very unimpressed at the thought of summer being over but the only good thing about a change in seasons is a change in food and as much as I love pasta salad, veggie pulled pork and all my favourite picnic food I’m probably just about ready to start hitting all the comfort food classics.
This bean stew is the perfect thing to take you from summer to autumn. It’s quick and easy to make so you don’t need to spend forever in the kitchen and it’s full of healthy beans and warming spices.
I like to serve it with super crusty bread (I had it with cheesy bread last time and it was amazing!) but you could have it over rice or another grain of your choice if you prefer.
Why we love this butter bean stew…
It’s suitable for vegans and it’s also gluten free and dairy free so it can be enjoyed by pretty much everybody!
It has a hint of spice from the chilli flakes and bags of flavour from the addition of the other spices
You only need a handful of store cupboard ingredients to make this stew so it’s perfect for when you’re stuck for something to make for dinner
It takes less than 45 minutes to make this stew and it’s so easy to make that you can do it even on the busiest (or laziest) of weeknights
Bean and Tomato Stew Ingredients
Onion and Garlic: The start to any good stew
Spices: Chilli flakes, cinnamon, smoked paprika and cumin all go into this stew
Chopped Tomatoes: Use your favourite brand as this makes up the base of the stew
Butter Beans: Or you could use another white bean if you prefer
Kale: Wilted into the stew just before serving
How to make butter bean stew
Saute the onion and garlic: Heat the olive oil in a pot and add the onion and garlic, fry for a few minutes until softened.
Make the sauce: Add the spices and season well then pour in the tomatoes and bring to a simmer until thickened.
Finish the stew: Add the beans and cook for another 10 minutes, wilt in the kale then serve with crusty bread.
Equipment you need to make this recipe…
Expert tips for making vegetarian bean stew
If you want to add extra veggies to this stew then you could try anything you like; broccoli, carrot or mushrooms would all work well
To bulk it out even more you could try serving with a grain of your choice instead of just bread
This stew makes great leftovers so it’s ideal for meal prep and taking for work lunches during the week
Want more? Try these other vegan recipes!
- Honey Bock Mushroom Banh Mi
- Tofu Curry with Cashew Coconut Sauce
- Zhoug Roasted Aubergines with Crunchy Chickpeas
- Vegan Pasta Salad with Creamy Tahini Sauce
- Potato and Green Bean Curry
- Veggie Pulled Pork Sandwich with Slaw
- Harissa Aubergine Stew with Chickpeas
Smoky Bean Stew with Kale
- 1 tbsp Olive Oil
- 2 Onion chopped
- 4 cloves Garlic crushed
- 1 tsp Chilli Flakes
- 1 tsp Cinnamon
- 1 tsp Smoked Paprika
- 2 tsp Cumin
- 2 400g tins Chopped Tomatoes
- 2 400g tins Beans drained and rinsed
- 100 g Kale chopped and stems removed
- Crusty Bread to serve
- Add the olive oil to a large pot over a medium heat. Add the onion and cook for 5 minutes then add the garlic and cook for another few minutes.
- Add the spices and some salt and pepper and stir well. Add the tomatoes and bring to a simmer, cook for 20 minutes until thickened.
- Add the beans and cook for another 10-15 minutes until the beans are heated through. A couple of minutes before serving stir through the kale and allow to wilt. Serve with crusty bread.
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