Cozy up with this Mediterranean-inspired Butter Bean Stew! Cherry tomatoes, garlic, spinach, and fresh herbs come together in one pot for a 30-minute delight.
I have this thing for dishes that feel like they were made to comfort you on the coziest of days. And this Butter Bean Stew? It’s exactly that. I first made it during one of those “what’s-left-in-the-fridge” scenarios. You know, the kind where you’ve got random odds and ends—like a jar of butter beans you forgot about, a few tomatoes that are a little past their prime, and the last handful of spinach.
I’ll admit, I wasn’t sure how it would turn out. But then, something magical happened. The ingredients came together in a way that made me stop and think, why don’t I make this more often? It’s hearty but not heavy, fresh yet comforting, and so simple it almost feels like cheating.
Every time I make this now, I’m reminded of the beauty in uncomplicated cooking. There’s no fuss, just good flavors that make you feel like you’ve got your life together—even if you really don’t.
Why You’ll Love This Butter Bean Stew Recipe?
- Quick Comfort: It’s ready in 30 minutes, so it’s perfect for busy nights when you want something hearty without spending hours in the kitchen.
- One-Pot Wonder: Fewer dishes, more joy.
- Healthy & Satisfying: Packed with protein, fiber, and greens—it’s indulgence with benefits.
- Mediterranean Flavors: The herbs and garlic will make you feel like you’re dining by the sea (or at least dreaming about it).
- Versatile: Whether you’re vegan, gluten-free, or just looking to switch things up, this stew is happy to adapt.
Ingredient Notes:
Let’s talk about what makes this recipe so special:
- Butter Beans: These are the heart of the stew—creamy, satisfying, and full of protein. If you’re not a fan, cannellini beans are a solid swap.
- Cherry Tomatoes: Their natural sweetness adds a burst of flavor. Got regular tomatoes? Chop ’em up—they’ll do the trick.
- Garlic & Onion: The aromatic duo that makes everything better.
- Spinach: A sneaky way to pack in some greens. Kale or chard works if that’s what you’ve got.
- Herbs: Dried thyme and oregano bring that cozy, familiar flavor, while fresh rosemary adds a little flair.
- Hard Cheese: Melting this into the stew takes it from good to “give me another bowl, please.”
- Parsley: The finishing touch. It’s optional, but it adds a pop of color and freshness.
How To Make Butter Bean Stew?
Making this stew is so easy, you’ll wonder why you don’t make it every week.
Step 1. Start with the Aromatics
Heat the oil in a large pan over medium heat. Toss in the diced onion and let it cook for about 5-7 minutes until it’s soft and golden. Add the garlic, and let it work its magic for another minute or two. Your kitchen will smell amazing.
Step 2. Build the Base
Add the halved cherry tomatoes, tomato paste, and water. Give it a good stir, cover the pan, and let it simmer for 5 minutes. The tomatoes will soften and create a rich, flavorful base.
Step 3. Add the Butter Beans
Now, it’s time for the star of the show—those creamy butter beans. If you’re keeping the stock, pour it all in. If not, replace it with vegetable broth. Stir everything together and let it simmer for another 5-10 minutes so the flavors can meld.
Step 4. Wilt the Spinach & Melt the Cheese
Toss in the spinach and let it wilt. Then, remove the pan from the heat and sprinkle in the grated cheese. Stir until it melts into the stew, creating a luscious, creamy finish.
Want To Save This Recipe?
Step 5. Garnish & Serve
Sprinkle parsley over the top and serve with a hunk of crusty bread. Trust me, you’ll want every last bit of that broth.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezer: This stew freezes beautifully. Divide it into portions, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep: Make a big batch and enjoy it for lunch all week. It’s just as good—if not better—the next day.
Variations and Substitutions:
This stew is ridiculously adaptable. Here are some ideas:
- Beans: No butter beans? Try cannellini, great northern, or even chickpeas.
- Greens: Swap spinach for kale, chard, or arugula for a peppery twist.
- Herbs: No rosemary? Basil, thyme, or even a pinch of Italian seasoning works.
- Cheese-Free: Skip the cheese for a vegan version, or add nutritional yeast for a cheesy flavor.
- Spice It Up: A pinch of chili flakes adds a nice kick.
What to Serve with Butter Bean Stew?
This stew is fantastic on its own, but if you’re feeling fancy, here’s what pairs perfectly:
- Crusty Bread: For soaking up that rich, tomatoey broth.
- Rice or Quinoa: Serve it over grains for a heartier meal.
- Salad: A crisp, green side salad adds a refreshing contrast.
- Wine: A glass of light, crisp white wine like Pinot Grigio or Sauvignon Blanc works wonders.
Frequently Asked Questions:
Can I make this stew vegan?
Of course! Just skip the cheese or use a vegan alternative.
Can I use canned tomatoes instead of fresh?
Absolutely. A can of diced tomatoes works just as well.
How do I thicken the stew?
Let it simmer uncovered for a few extra minutes, or mash a few of the beans into the broth.
There you have it—an easy, comforting Butter Bean Stew that’s perfect for cozy nights or quick weeknight dinners. Give it a try, and let me know how it turned out. Did you make any fun swaps or additions? Can’t wait to hear about it in the comments below!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Butter Bean Stew
Ingredients
- 2 tablespoons olive oil
- 250 g mixed cherry tomatoes halved
- 1 tablespoon tomato paste
- ½ cup water
- 1 570g jar butter beans, with stock (or substitute with 300ml vegetable stock)
- 1 red onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 sprig fresh rosemary leaves chopped
- 1 cup fresh spinach chopped
- 20 g hard cheese grated (e.g., Parmesan)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Aromatics
- Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and slightly golden. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Tomatoes and Build the Base
- Add the halved cherry tomatoes, tomato paste, and water to the skillet. Stir to combine, then cover and allow the mixture to simmer for 5 minutes. The tomatoes should break down, creating a flavorful base for the stew.
Incorporate Butter Beans
- Stir in the butter beans along with their stock. If rinsing the beans, substitute the stock with 300ml vegetable broth. Add the dried thyme, oregano, and chopped rosemary. Season with salt and pepper to taste. Allow the mixture to simmer uncovered for 5-10 minutes, letting the flavors meld.
Add Spinach and Cheese
- Fold in the chopped spinach, allowing it to wilt gently into the stew. Remove the skillet from the heat, then sprinkle in the grated cheese, stirring until fully melted and incorporated into the sauce.
Garnish and Serve
- Transfer the stew to serving bowls and garnish with fresh parsley. Pair with crusty bread or your preferred accompaniment for a satisfying meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
