BUTTER BEAN STEW

Butter bean stew is my favorite weeknight rescue meal when I need something nourishing that doesn’t require much effort. This one-pot wonder comes together in about 40 minutes and fills your kitchen with the most comforting Mediterranean aromas.

I started making this stew last fall when I was trying to use up odds and ends from my vegetable drawer. I had a couple of zucchini getting soft, some carrots, and a few cans of butter beans in the pantry. I threw everything into my big pot with some arborio rice for body, and within half an hour, I had this thick, hearty stew that tasted like it had been simmering all day. The best part? My kids actually asked for seconds.

This butter bean stew recipe is naturally vegan and packed with vegetables, making it perfect when you want something healthy that still feels indulgent. The arborio rice creates a creamy texture while the silverbeet (or whatever greens you have) adds freshness at the end. I make a double batch every time because this easy butter bean stew tastes even better the next day, and it’s fantastic for meal prep.

What Goes Into This Hearty Stew

I always use butter beans for their creamy texture, but cannellini or borlotti beans work great too. Pro tip: If you’re using canned beans, drain and rinse them well to remove excess sodium. For the greens, I love silverbeet (Swiss chard) but kale, spinach, or even frozen chopped spinach all work beautifully in this butter bean stew.

• 1 tablespoon olive oil
• 1 brown onion, diced
• 2 carrots, diced
• 2 zucchini, diced
• 2 red potatoes, cut into cubes
• 2 cans butter beans (about 30 oz total), drained and rinsed
• 2 cans diced tomatoes (400g/15oz each)
• 1 tablespoon sweet paprika
• 1/3 cup arborio rice (or short grain rice)
• 4 garlic cloves, minced
• 5 sprigs fresh thyme
• 1/2 teaspoon salt
• 4 cups vegetable stock or water
• 250g chopped silverbeet (Swiss chard), kale, or frozen spinach
• Sourdough bread, fresh parsley, and lemon juice to serve

The arborio rice is my secret ingredient here. It releases starch as it cooks, making the stew thick and creamy without any cream or flour.

How to Make Butter Bean Stew

Step 1: Heat olive oil in your large heavy-based pot over medium-high heat. Add the diced onion and sauté for 3 minutes, stirring every 45 seconds or so, until the onion softens and turns translucent.

Step 2: Add the carrots and cubed potatoes to the pot. Sauté for an additional 3-4 minutes, stirring occasionally. The vegetables should start to soften slightly at the edges but won’t be cooked through yet.

Step 3: Stir in the diced zucchini, minced garlic, drained butter beans, canned tomatoes (with their juice), sweet paprika, fresh thyme sprigs, salt, uncooked arborio rice, and vegetable stock. Give everything a good stir to combine.

Step 4: Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce to low heat and let it simmer for 20-25 minutes. Stir the stew every 5 minutes to prevent the rice from sticking to the bottom of the pot. The stew is ready when the potatoes are fork-tender and the rice is fully cooked and has thickened the liquid.

Step 5: Remove and discard the woody thyme stems. They’ve given their flavor but aren’t pleasant to eat.

Step 6: Stir in the chopped silverbeet and immediately remove from heat. The residual heat will wilt the greens perfectly without overcooking them.

Step 7: Ladle into bowls and add a generous squeeze of fresh lemon juice and a sprinkle of parsley to each serving. Serve this butter bean stew with crusty sourdough for dipping.

Pro tip: The stew will thicken as it sits because of the rice. If reheating, you’ll likely need to add a splash of water or stock to loosen it up.

Perfect Pairings for Butter Bean Stew

This stew is hearty enough to stand alone but pairs wonderfully with crusty bread and simple sides.

Crusty Sourdough Bread: The tangy sourdough complements the sweet paprika and tomatoes while the crusty exterior holds up to dunking in the thick stew without getting soggy.

Garlic Bread: Toasted bread rubbed with garlic and brushed with olive oil adds richness and turns this butter bean stew into a more substantial meal.

Simple Green Salad: Fresh lettuce with lemon vinaigrette provides crisp contrast to the creamy stew and adds brightness to balance the hearty vegetables.

Roasted Root Vegetables: If you want extra vegetables, roasted parsnips or sweet potatoes complement the earthy butter beans and add caramelized sweetness.

Greek Yogurt Dollop: A spoonful of tangy yogurt on top (if not keeping it vegan) adds creaminess and cooling contrast to the warm spices.

The best sides for butter bean stew are simple ones that let the stew’s Mediterranean flavors shine through.

More Bean Soups and Stews to Try

This butter bean stew with arborio rice creates incredible creaminess naturally, a technique that pairs perfectly with other bean-based recipes in your rotation. The Spinach Lentil and Butter Bean Soup also features butter beans but uses red lentils for thickening instead of rice, while the Mediterranean White Bean Soup offers similar vegetable-packed heartiness with white beans and Mediterranean spices.

For exploring Italian variations that share this stew’s comforting qualities, try the Vegan Tuscan White Bean Soup which creates creaminess through blending rather than rice, or the Tuscan White Bean Soup with its rustic simplicity. Both complement this hearty stew when you’re planning a soup-focused dinner party or meal prep week.

Storing Your Butter Bean Stew

Store cooled stew in an airtight container in the refrigerator for up to 5 days. The flavors deepen as it sits, and the rice continues to absorb liquid, making it even thicker.

When reheating, warm gently on the stovetop over medium heat or in the microwave for 2-3 minutes. Add a splash of water or vegetable stock to thin it out, as the arborio rice will have absorbed quite a bit of liquid during storage. Stir well to redistribute the ingredients.

Pro tip: This butter bean stew freezes beautifully for up to 3 months. Let it cool completely, then freeze in portion-sized containers. The potatoes may get slightly softer after freezing, but the overall texture and flavor hold up well. Thaw overnight in the fridge before reheating.

Common Questions About Butter Bean Stew

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