Butterbean Vegetable Stew

Stew is one of my favorite meals in the world. This butterbean veggie stew is healthy, hearty and has deep and rich flavors from roasting the vegetables before adding them to the stew. I love adding butterbeans to stews like this because they are big, creamy and have a lovely mild flavor. I eat this stew over brown rice, pasta or with some crusty bread. Enjoy!

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Butterbean Vegetable Stew

Ingredients:

  • -1 zucchini
  • -1 small eggplant or half a large eggplant
  • -1 large red bell pepper
  • -1 cup grape or cherry tomatoes
  • -1/2 large yellow onion
  • -4 cloves of garlic
  • -2 big handfuls of spinach
  • -1 15 oz can diced tomatoes
  • -1 15 oz can of tomato sauce/pureed tomatoes (make sure there is nothing else in the sauce than tomatoes)
  • -1 15 oz can of butter beans (rinsed)
  • -Salt, pepper, garlic powder (to taste)
  • -1/2 lemon
  • -Olive oil
  • -Optional: Brussels Sprouts, asparagus tips (If you choose to add these, steam or boil them in advance and add to the stew when the roasted veg is added)

Instructions:

How to cook Butterbean Vegetable Stew

  1. Preheat the oven to 400 F
  2. Chop up the zucchini, eggplant and pepper into equal-sized pieces and place them on a parchment-lined tray along with the cherry tomatoes. Drizzle the veggies with about a tablespoon of olive oil and a sprinkle of salt, stir, and put in the oven for 25-30 mins.
  3. Next, finely dice the onion and garlic. Heat a tablespoon of olive oil in a pot or pan and then add the onion along with a sprinkle of salt. Cook on low heat until the onions begin to become translucent, about 3 minutes, and then add the garlic and continue to cook for a further 5-8 minutes.
  4. Once the onion and garlic are soft, add the garlic powder, pepper, canned diced tomatoes, canned pureed tomatoes, butterbeans, and roasted veg from the oven (which should have gone down in size and browned slightly.)
  5. Stir everything together, put a lid on the pot or pan and simmer on low for 30 minutes.
  6.  After the 30 minutes, add about 2-3 tablespoons of lemon juice along with the spinach and stir to combine. Cover again and cook for about 5 minutes until the spinach has wilted. Serve with pasta or brown rice.
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rachel domb