Smoky Butter Bean Stew
Fire-roasted tomatoes join creamy butter beans and roasted fall squash in this beautiful, hearty Smoky Butter Bean Stew recipe.
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.