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Butterbean Vegetable Stew

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This hearty and flavorful butterbean vegetable stew is the perfect comfort meal for chilly days. Packed with nutritious vegetables, tender butter beans, and seasoned with sweet paprika and fresh thyme, this stew is a wholesome and satisfying dish. It’s easy to prepare, vegan-friendly, and can be enjoyed as a main or side dish. Serve it with a squeeze of fresh lemon juice and some crusty sourdough bread for an even more delightful experience.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 2 carrots, diced
  • 2 zucchini, diced
  • 2 red potatoes, cubed
  • 2 cans butter beans, drained and rinsed
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 tablespoon sweet paprika
  • 1/3 cup arborio rice
  • 4 garlic cloves, minced
  • 5 sprigs fresh thyme
  • 1/2 teaspoon salt
  • 4 cups vegetable stock or water
  • 250g silverbeet (Swiss chard), kale, or frozen spinach, chopped
  • Sourdough bread, fresh parsley, and lemon juice, for serving

Instructions

  • Sauté the Vegetables: Heat olive oil in a large, heavy-based pot over medium-high heat. Add the diced onion and sauté for about 3 minutes, stirring occasionally until softened.
  • Add Carrots and Potatoes: Stir in the carrots and potatoes, cooking for another 3-4 minutes to develop their flavor.
  • Combine Remaining Ingredients: Add zucchini, garlic, butter beans, diced tomatoes, sweet paprika, thyme sprigs, salt, uncooked arborio rice, and vegetable stock. Stir well to combine.
  • Cook the Stew: Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring every 5 minutes to prevent sticking. Ensure the potatoes and rice are cooked through.
  • Add the Greens: Remove and discard the woody thyme stems. Stir in the chopped silverbeet (or kale/spinach) until wilted, then remove the pot from heat.
  • Serve: Ladle the stew into bowls, add a squeeze of fresh lemon juice, sprinkle with parsley, and serve with crusty sourdough bread.

Notes

  • You can substitute the silverbeet with kale or spinach, depending on what you have on hand.
  • This stew can be made in advance and stored in the fridge for a few days.
  • For added richness, you can add a splash of cream or coconut milk towards the end of cooking.
  • Feel free to adjust the spices and seasoning to suit your taste preferences.

Nutrition

Find it online: https://deliceflash.com/butterbean-vegetable-stew/