Spanish Butter Bean Stew (Printable)
Creamy butter beans simmered with tomatoes, peppers and smoked paprika for a warm, Spanish-inspired plant-based main.
# What You'll Need:
→ Legumes
01 - 2 cans (14 oz each) butter beans (lima beans), drained and rinsed
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 carrot, diced
07 - 1 celery stalk, diced
08 - 1 can (14 oz) chopped tomatoes
09 - 3.5 oz fresh spinach (optional)
→ Liquids
10 - 2.5 cups vegetable stock
→ Spices & Seasonings
11 - 1 tsp smoked paprika
12 - 1/2 tsp sweet paprika
13 - 1/4 tsp chili flakes (optional)
14 - 1 bay leaf
15 - Salt and black pepper to taste
→ Garnish
16 - Fresh parsley, chopped
17 - Extra virgin olive oil for drizzling
# How-To Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook for 3 minutes until softened and translucent.
02 - Stir in the minced garlic, diced red bell pepper, carrot, and celery. Cook for 5 to 6 minutes until the vegetables begin to soften.
03 - Sprinkle in the smoked paprika, sweet paprika, and chili flakes. Stir continuously for 1 minute until the spices become fragrant.
04 - Pour in the chopped tomatoes and cook for 3 to 4 minutes, stirring occasionally to combine with the spiced vegetable base.
05 - Add the vegetable stock and bay leaf. Bring the stew to a boil, then reduce the heat to low and simmer gently for 20 minutes to develop the flavors.
06 - Stir in the drained butter beans gently to avoid breaking them. Simmer for another 10 minutes so the beans absorb the stew's flavors.
07 - If using spinach, add it during the last 2 minutes of cooking and stir until just wilted.
08 - Season with salt and black pepper to taste. Remove and discard the bay leaf. Serve hot, garnished with chopped fresh parsley and a drizzle of extra virgin olive oil.
# Expert Advice:
01 -
- It turns pantry staples into a meal that tastes like you spent all day at the stove.
- The smoked paprika does most of the heavy lifting, so the flavor feels deep without any fancy technique.
02 -
- Do not let the paprika sit in the oil without stirring because it burns quickly and turns bitter, which ruined an entire batch for me once.
- Simmering uncovered concentrates the broth beautifully, so resist the urge to put a lid on it.
03 -
- Use a Dutch oven if you have one because the even heat distribution makes the broth taste like it simmered for hours.
- The olive oil drizzle at the end is not optional in my kitchen because it adds a fruity richness that ties everything together.