Smoky Butter Bean Stew
October 1, 2024
Happy Friday, all! I’m excited to present our next entry in the Fall Recipe Series: Smoky Butter Bean Stew. Fire-roasted tomatoes, creamy butter beans, and roasted winter squash combine to create this delightful seasonal stew. Imagine curling up to a bowl of these autumnal flavors as the temperatures drop outside. So throw on your favorite sweater, and let’s get cooking!
Fall Flavors
Savor the delightful autumnal flavors in this Smoky Butter Bean Stew, featuring creamy butter beans, sweet roasted butternut squash, smoked paprika, fire-roasted tomatoes, carrots, celery, garlic, fresh thyme, vegetable broth, and nourishing kale. You guys know I LOVE butter beans and how versatile they are. They make a great protein focus in this stew while providing great texture and nutrition.
The smoky element comes from smoked paprika, which adds a deep, savory flavor that balances the creamy butter beans. Roasting the butternut squash intensifies its sweetness and caramelizes the edges, giving the stew a satisfying contrast between smoky and sweet.
The base of this stew starts with sautéed onions, carrots, and celery, creating a fragrant foundation that complements the beans and squash. Garlic and fresh thyme add a touch of earthiness, while fire-roasted tomatoes provide a slight tang and depth to the broth.
This Smoky Butter Bean Stew is:
- hearty
- smoky
- creamy
- subtle sweetness from squash.
A final touch of kale adds a fresh, slightly bitter note that cuts through the dish’s richness. The final touch is a garnish of fresh parsley. Serve with crusty bread or rice. This stew is a wholesome, plant-based meal that’s easy to make and perfect for a cozy dinner.
Whether you’re preparing it for a family meal or meal prepping for the week, this Smoky Butter Bean Stew is bound to become a seasonal favorite. The combination of creamy butter beans, smoky paprika, and sweet roasted squash creates a delicious balance of flavors you won’t want to miss.
This Smoky Butter Bean Stew is simple to prepare. Start by roasting the butternut squash to bring out its natural sweetness. While the squash is in the oven, you can begin building the base of the stew by sautéing onions, carrots, and celery until they’re tender and aromatic. Garlic and smoked paprika are added next to to help the flavors bloom into the oil.
Once the vegetables are soft, stir in fire-roasted tomatoes and vegetable broth, letting everything simmer together. The butter beans are added near the end, bringing their creamy texture to the dish. To finish, fold in the roasted squash and a handful of fresh kale. Serve it up with fresh parsley and some crusty bread on the side.
My favorite way to cook soups like this would definitely be using my Lodge Cast Iron Enameled Dutch Oven. This heavy-duty Dutch oven is so well made and timeless. I’ve had it for many years now and it’s worth every penny.
Smoky Butter Bean Stew
Ingredients
- olive oil
- 1 medium butternut squash peeled and cubed
- 1 sweet onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp fresh thyme or ½ tsp dried
- 1/2 tsp ground rosemary
- 1 14.5 oz can fire-roasted tomatoes and their juices
- 3 cups vegetable broth Better than Bouillon No-Chicken preferred
- 2 14.5 oz canned butter beans
- Salt and pepper to taste
- 1 cup chopped kale optional
- 1/2 cup non-dairy cream I prefer cashew
- Fresh parsley for garnish optional
Instructions
Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, flipping halfway through.
Prepare the Smoky Butter Bean Stew:
- While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the smoked paprika, cumin, thyme, and rosemary, cooking for 1-2 minutes to release the flavors. Then, add the fire-roasted tomatoes and vegetable broth, stirring to combine.
- Bring to a boil, then reduce the heat to a simmer. Add the butter beans and let everything cook for about 10 minutes.
- Stir in the kale and add the non-dairy cream. Simmer for 2 more minutes until the kale is wilted down. Finally, gently fold in the roasted butternut squash carefully so you don't break it up too much.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.
Kate Veltkamp
Hi, I'm Kate, the passionate chef behind The Friendly Feast! Here, I share delicious plant-based recipes that make cooking fun, easy, and family-friendly. Whether you're looking for weeknight meals, seasonal favorites, or tips for incorporating more plants into your life, you're in the right place. Let's cook up something delicious together!
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