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Overhead shot of butter bean stew in a white pot with a wooden spoon
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Smoky Bean Stew with Kale

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.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 446kcal
Author Amy Fulwood

Ingredients

  • 1 tablespoon Olive Oil
  • 2 Onion chopped
  • 4 cloves Garlic crushed
  • 1 teaspoon Chilli Flakes
  • 1 teaspoon Cinnamon
  • 1 teaspoon Smoked Paprika
  • 2 teaspoon Cumin
  • 2 400g tins Chopped Tomatoes
  • 2 400g tins Beans drained and rinsed
  • 100 g Kale chopped and stems removed
  • Crusty Bread to serve
UK Measures - US Measures

Instructions

  • 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.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 446kcal | Carbohydrates: 35g | Protein: 36g | Fat: 22g | Saturated Fat: 3g | Sodium: 773mg | Potassium: 1537mg | Fiber: 16g | Sugar: 13g | Vitamin A: 659IU | Vitamin C: 27mg | Calcium: 300mg | Iron: 13mg