Vegan Butter Bean Stew
Vegan Butter bean stew with a rich Spanish-style sofrito sauce is an easy Spanish stew recipe that pulls influence from traditional Potajes and Pucheros recipes. Large butter beans (also known as Lima beans) are simmered down until tender and absorb plenty of the flavors from the veggies and spices used.
Equipment
- Box grater
- 1 Large pot with lid
- 1 medium-sized pot with lid (for heating the stock)
- Large wooden spoon or ladle
- Sharp kitchen knife and Cutting board
Ingredients
- 17.5 oz/ 500g dried butter beans Lima beans
- 3 tablespoons Extra Virgin Olive Oil
- 2 white onions diced fine
- 4-5 cloves of garlic minced
- 3 tomatoes grated and skin removed
- 2 green Italian peppers diced fine
- 3 medium-sized carrots diced fine
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika we love La Dalia Spanish Sweet smoked paprika
- 1 tablespoon Dried Oregano or rosemary
- 1 teaspoon garlic powder
- 1 teaspoon Salt or to taste
- 1 teaspoon cracked black pepper or to taste
- 1 liter vegetable stock low-sodium stock is preferred
- Handful of fresh chopped parsley to serve
Instructions
Step 1 - Prepare Dried Beans
- Place beans in a large bowl and fill with water around 2 inches (5cm) above the beans. The beans will expand to around double their size so ensure they are covered with water at all times.17.5 oz/ 500g dried butter beans
- Leave the beans to soak overnight, or for at least 8 hours. (see notes in the article on a ‘quick soak’ technique).
- Strain off water and add to a large pot with new freshwater.
- Boil beans uncovered for at least 1 hour. Skim off any foam that rises to the surface and ensure beans are submerged in boiling water at all times.
- Strain off the water and rinse the beans. Set aside beans for use later.
Step 2 - Simmer Onions and Prep Other Veg
- Finely dice the two onions and add to a large pot with the olive oil. Simmer on medium heat for around 5 minutes. Meanwhile, prepare the other veggies and heat the stock/broth.3 tablespoons Extra Virgin Olive Oil, 2 white onions
Step 3 - Add Veggies, Spices, and Garlic
- Once the onion is golden, increase heat to high and add the diced green pepper and carrot, and mix well.2 green Italian peppers, 3 medium-sized carrots
- Allow to cook for a few minutes before adding the garlic and grated tomato pulp.4-5 cloves of garlic, 3 tomatoes
- Once the tomato is added, reduce heat to medium and give everything a good stir, and continue to simmer for another 5 minutes.
Step 4 - Add beans and stock and simmer
- On medium heat, add the spices and a ladle or two of the heated stock.1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 tablespoon Dried Oregano, 1 teaspoon garlic powder, 1 teaspoon Salt, 1 teaspoon cracked black pepper
- Mix through, then add the rehydrated beans.
- Cover beans with remaining stock and reduce heat to a low simmer. Cover and simmer for around 1 hour (the longer the better). garnish with chopped parsley and serve.1 liter vegetable stock, Handful of fresh chopped parsley
Video
Notes
Cooking Notes:
- Use a ratio of 1 cup beans to 3 cups of water when soaking beans overnight.
- 1 hour should leave the beans tender, if you want a softer, creamer texture, cook the beans for around 1.5 to 2 hours. They should be soft enough to gently mash in the pot.
- Avoid adding acidic ingredients (like tomatoes or vinegar) or salt at the beginning of the cooking process, as they can toughen the beans. Add them towards the end of the cooking time.
- You can add aromatics like garlic, onions, bay leaves, or herbs to the cooking water to infuse the beans with additional flavor.
- Could canned beans be used? Yes, and this saves plenty of time. Use double the quantity and rinse canned beans, then they are ready to add to the stew (skip step 1 of the instructions).