This Butter Bean Stew Is Packed Full Of Veg

Perfect for batch cooking and weeknight dinners, this butter bean stew is a great addition to your weekly recipe rotation


(updated )

1 Minutes Read

A vegan butter bean stew Butter beans are a great source of plant protein - Media Credit: Natlicious Food

It’s safe to say that butter beans are having a bit of a moment right now. Also known as lima beans, they’re a hugely popular addition to stews, curries, soups, casseroles, and desserts all over the world. If you’re looking for a new vegan butter bean dinner recipe, try out this simple veg-packed stew.

Beyond their culinary appeal, butter beans also offer notable health benefits. As well as being rich in fiber, they are also a good source of plant-based protein, making them an ideal choice for vegans and plant-based eaters. The beans are also packed with essential nutrients such as iron, magnesium, and potassium, contributing to overall well-being and supporting various bodily functions.

The below recipe, which comes Natali Eleftheriou (owner of Natlicious Food) features a wide range of vegetables including carrot, celery, and leek. It’s a perfect weekday dinner, and ideal for meal prepping.

Butter bean stew

Did you know that butter beans (aka lima beans) are full of protein, fibre, iron and B vitamins? This recipe is ideal for meal prepping and batch cooking as it freezes well, and it tastes even better after a day or two.
A vegan butter bean stew
5 from 1 vote


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic, crushed or finely sliced
  • 2 carrots, cut into small cubes
  • 1 celery stick, cut in small pieces
  • 1 leek, finely sliced
  • 1/2 tsp of each sugar, paprika, oregano, chilli flakes (optional), basil, garlic granules
  • 1 tbsp tomato paste
  • 1 vegetable bouillon cube
  • 3 x 230g butter beans (drained weight), drained and washed
  • 1 bay leaf
  • 1 can of plum tomatoes (400g)
  • Handful of fresh thyme and dill
  • Salt and pepper to taste


  • In a large pot, on a medium heat, sauté the onions, garlic, carrots, celery and leeks with the oil, until translucent. This will take 7-8 minutes, stir occasionally.
  • Add the sugar and sauté for a minute to caramelize the veggies.
  • Continue with the veggie cube, tomato paste and dried herbs. Sauté for a minute before you add the butter beans, bay leaf and plum tomatoes.
  • Break the tomatoes with a wooden spoon and add 400ml of boiling water.
  • Bring to boil and simmer covered for 30 minutes, stirring occasionally.
  • Check the seasoning and add the fresh herbs.
  • Serve with kalamata olives, onions and bread of choice (I used garlic bread). You can keep it in the fridge for up to 5 days and you can also freeze it.

This recipe was republished with permission from Natlicious Food. You can find the original here.

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