Can I use a different type of bean in this stew?

Yes. Cannellini beans, borlotti beans, or kidney beans all work well. Just avoid using very firm beans like chickpeas, as they won't give you that creamy butter bean texture.

What if I don't have arborio rice?

Any short-grain white rice will work for thickening this butter bean stew. Long-grain rice works too but won't create as much creaminess. You could also use pearl barley for a nuttier flavor.

Can I make this in a slow cooker?

Absolutely. Sauté the onion, carrots, and potatoes first in a pan, then transfer everything to your slow cooker. Cook on high for 3-4 hours or low for 5-6 hours. Add the greens in the last 10 minutes.

Delicious Butter Bean Stew Recipe - Easy and Nourishing Comfort Bowl

Name: BUTTER BEAN STEW
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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

BUTTER BEAN STEW

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Easy butter bean stew that’s nourishing and perfect for cozy nights. Packed with vegetables, naturally vegan, great for batch cooking, and full of Mediterranean flavors.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings (about 8 cups) 1x
Category: Soup/Stew
Method: Simmer
Cuisine: Mediterranean

Ingredients

Scale

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

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Instructions

Heat olive oil in large heavy-based pot over medium-high heat. Add diced onion and sauté for 3 minutes, stirring occasionally, until softened and translucent.
Add carrots and cubed potatoes to the pot. Sauté for additional 3-4 minutes, stirring occasionally, until vegetables begin to soften at edges.
Stir in diced zucchini, minced garlic, drained butter beans, canned tomatoes, sweet paprika, fresh thyme sprigs, salt, uncooked arborio rice, and vegetable stock.
Increase heat to high and bring mixture to rolling boil. Reduce to low heat and simmer for 20-25 minutes, stirring every 5 minutes to prevent rice from sticking to bottom. Stew is ready when potatoes are fork-tender and rice is fully cooked.
Remove and discard woody thyme stems.
Stir in chopped silverbeet and immediately remove from heat. Residual heat will wilt greens perfectly.
Ladle into bowls and add generous squeeze of fresh lemon juice and sprinkle of parsley to each serving. Serve with crusty sourdough bread.

Notes

Chop all potatoes same size for even cooking. Baby potatoes or sweet potatoes work well too.
Can substitute cannellini, borlotti, or kidney beans for butter beans.
Stew thickens as it sits due to arborio rice. Add water when reheating to adjust consistency.
For spicy version, add chopped red or green chili with garlic.
Can swap greens for kale, spinach, or frozen chopped spinach.

Nutrition

Serving Size: 1.5 cups
Calories: 245 kcal
Sugar: 6 g
Sodium: 580 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 9 g
Protein: 11 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/butter-bean-stew/