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Butterbean Stew

This butterbean stew recipe has a tomato base and incorporates many wonderful flavors and spices. A delicious, nutritious vegan meal, it incorporates spinach, red onion, and a hint of coriander, fresh mint, and lemon, for flavor you can’t – and don’t want – to miss!

Recipe developed by Rachel Ama.

Featuring U.S. Dry Bean Council.

Ingredients

2	red onions, sliced
4 cloves	garlic, minced
1 tsp	sweet paprika
2 x 400 g	tomatoes
2 x 400 g tins	butterbeans
60 ml	water
1 handful	fresh spinach, chopped
2 tbsp	tomato puree
	salt and black pepper to taste
1 handful	fresh mint
1 handful	fresh coriander
	extra virgin olive oil
1	lemon

Step 1
Sauté onions for 7 minutes until brown. Add sweet paprika and garlic and sauté until garlic is translucent.
Step 2
Pour in chopped tomatoes, water, butter beans, tomato puree and mix to combine. Season with salt and black pepper to taste.
Step 3
Place dish in a preheated oven (180 °C fan) for 30 minutes. Remove from oven, mix in spinach, and place in oven for another 10 minutes.
Step 4
Remove from oven, drizzle with extra virgin olive oil and garnish with fresh mint and coriander and a squeeze of fresh lemon juice.

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Dips and Sauces

Butterbean Stew

Ingredients

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