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a large pot of smoky butter bean stew with sweet potato and kale

Smoky Butter Bean Stew with Sweet Potato and Kale

Byron
Smoky Butter Bean Stew with Sweet Potato and Kale is the perfect comfort food once the weather turns cold. It’s vegan, loaded with healthy ingredients, and can easily be made in under an hour.
5 from 6 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course healthy, Main Course, stew, vegan
Cuisine American, Authentic Spanish recipe, Spain
Servings 6 servings
Calories 191 kcal

Equipment

  • Large 12-inch (30cm) pot or pan with lid.

Ingredients

  • 1 large Sweet potato (diced into 1-inch pieces)
  • 7 oz 200g Kale (or Spinach) Chopped
  • 14 oz 400g tinned Butterbeans
  • 2 cups homemade vegetable stock
  • 3-4 tablespoons of extra virgin olive oil
  • 1 Onion diced
  • 3-4 cloves of Garlic crushed
  • 2 Bay leaves
  • 1 tablespoon of Smoked paprika
  • 2 Tomatoes skin removed and grated
  • salt and cracked black pepper (for seasoning)

Instructions
 

  • On high heat, fry the onion in the olive oil until soft.
    1 Onion, 3-4 tablespoons of extra virgin olive oil
    onion simmers in a large pan
  • Add the garlic and cook for a minute or two.
    3-4 cloves of Garlic
    onion simmers in a large pan
  • Add the grated tomatoes, paprika, and bay leaves, and 1-2 cups of vegetable stock.
    2 cups homemade vegetable stock, 2 Bay leaves, 1 tablespoon of Smoked paprika, 2 Tomatoes
    paprika added to a pan with oniions and garlic
  • Reduce heat to medium and simmer for 5 minutes, stirring occasionally.
    Stock added to a pan simmering with tomato, onion, and garlic
  • Add the prepared butterbeans and diced sweet potato and season to taste. Cover and simmer on medium heat for 15 minutes.
    1 large Sweet potato, 14 oz 400g tinned Butterbeans
    butter beans and diced sweet potato are added to a pan.
  • Add the kale or spinach leaves during the last 5-10 minutes and stir through the stew until the leaves are wilted. (for best results, allow stew to simmer down until most of the liquid has evaporated, this should take an extra 15-20 minutes).
    7 oz 200g Kale (or Spinach), salt and cracked black pepper
    Chopped spinach is added to the pan.
  • Serve with plenty of fresh bread, or over steamed rice.
    a large pot of smoky butter bean stew with sweet potato and kale

Video

Notes

Dried butterbeans - Cooking instructions

If you’re using dried butterbeans, there are some steps before cooking with them. 
  • Step 1 - Rehydrate dried butterbeans in fresh water for at least 8 hours (overnight is best). 
  • Step 2 - Simmer them in some boiling water for 1-2 hours.

Nutrition

Serving: 180gCalories: 191kcalCarbohydrates: 25.6gProtein: 5.8gFat: 8gSaturated Fat: 1gSodium: 52mgPotassium: 658mgFiber: 5.6gSugar: 4gCalcium: 73mgIron: 3mg
Keyword budget, Butter beans, Catalan Fish Stew, Easy Dinner ideas, kale, one-pot, one-pot recipe, Sweet potato, white beans