Creamy Butter Bean Stew
This hearty, wholesome stew is absolutely delicious-- made with velvety butter beans, smoky harissa and creamy coconut milk. Full of fiber and flavor, perfect with crusty sourdough bread!
Servings 4
Ingredients
- 1 16 oz. can Butter Beans, drained
- 1 tbsp Extra Virgin Olive Oil
- 1 /2 Red Onion, minced
- 1 tsp Garlic, minced
- 2-3 tbsp Sundried Tomatoes in Oil, chopped include some of the oil for flavor
- 2 tbsp Harissa, mild See Note
- 1 cup Coconut, Oat or Soy Milk
- 1/3 cup Veggie Broth Recommend: Kitchen Basics Unsalted Vegetable Stock
- 1/4-1/2 tsp Salt Kosher is best
- 1/4 tsp Black Pepper
- 2 tsp Garlic Powder
- 1/4 tsp Red Pepper Flakes Or 1/2 tsp for extra heat
- 1/4 cup Nutritional Yeast
- Handful Shredded Kale, Spinach or Peas (frozen & thawed) I add peas for extra protein
Instructions
- Heat olive oil in a large skillet over medium to med-high heat. Add diced onion and cook for a couple minutes til softened. Add minced garlic and sundried tomatoes (with some of their oil). Saute for about 2-3 minutes.
- Add the drained butter beans, harissa, coconut milk and veggie stock.
- Stir in the salt, black pepper, garlic powder, red pepper flakes and nutritional yeast. Bring to a simmer, stirring.
- Let the stew continue to simmer for about 5-10 minutes, stirring, until it thickens. It may take additional time to thicken up, but keep in mind that once it cools it will thicken even more.
- Lastly, add in the shredded kale, spinach or peas until wilted and/or cooked through. Serve with crusty sourdough bread. Enjoy!
Notes
Harissa-- you can find this at any grocery store in the international foods section. I found it at Food Lion!