Butter Bean Stew

A hearty and warming vegetarian stew



Prep time

10 minutes

Cook time

40 minutes

Perfect for when the weather starts to turn colder during the autumn months, this butter bean stew is quick and easy to make for a filling mid-week dinner!


1 brown onion, thinly sliced
2 garlic cloves, crushed
1 bell pepper, chopped
1/2 tsp chilli flakes (or dried crushed chillies)
1/2 tsp cinnamon
1/2 tsp  smoked paprika
1 tsp ground cumin
400g tinned tomatoes
400g tinned butter beans, liquid strained
2 tbsps tomato purée
300ml vegetable stock
1 tbsp olive oil
50g kale, chopped and stems removed
salt and pepper, to taste


1. Heat the oil in a large saucepan on a medium heat.

2. Add the onion and cook for 3-5 minutes until softened. 

3. Add the bell pepper and garlic and cook for another couple of minutes.

4. Add the spices and stir well.

5. Add the tinned tomatoes, butter beans and tomato puree. 

6. Add the vegetable stock and bring to a gentle simmer. 

7. Season with salt and pepper, and allow to simmer on a low heat for 25-30 minutes until the sauce has thickened, stirring occasionally. 

8. Just before serving, stir in the kale and allow to wilt. 

Chef’s tips

Serve with crusty bread or over a rice or grain of your choice! 


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