Bean Stew | FoodByMaria Recipes

Soups

Spring Butter Bean Stew

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Bean stew in a white bowl

Prep

15 minutes

Cook

25 minutes

Yield

2

This butter bean stew is hearty, and loaded with flavor. The pop of basil oil makes it extra flavorful and perfect for spring.

This bean stew is hearty, delicious, and the perfect comfort food for a day you just want something that’ll warm you from the inside. What adds a pop of freshness to this bean stew is the basil herb oil that is so good you’ll want to drizzle it on everything.

Why you’ll love this butter bean stew:

  • Nutritious: This butter bean stew is loaded with healthy ingredients that are packed with protein and nutritional benefits
  • Easy: This recipe can be made in only 40 minutes. It’s super easy to pull together and the whole family will love it
  • Meal Prep: Make a batch of this on Sunday for the week ahead, or freeze it to have a quick meal you can pull out when you’re in a rush
Bean stew in a white bowl

Ingredient Notes:

Fennel: Fennel brings such a unique flavor to any recipe and it’s so good for you. It can help you maintain a healthy heart due to it being a good source of fiber, it can help keep your skin radiant and even is anti-inflammatory.

Butter Beans: Butter beans are rich in vitamins and minerals, they are a source of potassium, magnesium, folate, iron, and zinc! They’re also a great plant-based protein.

Why you’ll love this bean stew:

  1. To a pot add 2 tbsp olive oil and turn to medium heat. Once the pan is warm, add the garlic and shallots and saute a few minutes until shallots are softened.
  2. Stir in the salt and pepper and sliced fennel, saute a few more minutes until softened.
  3. Stir in lemon zest and butter beans and vegetable stock paste. Then add in the 2 cups water. Bring to a simmer and cook for 20-25 minutes on medium-low, keeping at a simmer and stirring occasionally.
  4. While the soup is simmering, make the herb oil by using a mortar and pestle and muddling all of the ingredients together until combined. Set aside. (If you don’t have a mortar and pestle, you can blend the herb oil ingredients with a blender, hand blender or food processor until combined).
  5. After 20-25 minutes of the soup simmering, the beans should be tender. Then, taste and adjust the seasoning of the soup with more salt and pepper if desired. Alternatively, if you like more broth, add up to 1 cup more water and simmer a bit longer. Then, stir in the kale and remove from the heat.
  6. Set the soup aside and make the toasted panko topping by adding 2 tbsp olive oil to a small frying pan over medium heat. Add the panko bread crumbs and cook until golden brown, stirring occasionally. Remove from the heat and season with a pinch of salt.
  7. Serve the beans topped with a drizzle of the basil herb oil and scoop of panko breadcrumbs and with a big piece of crusty bread for dipping if desired.
Bean stew in a white bowl

Expert Tips & FAQ:

What is bean stew made of? Bean stew can be made with basically any kind of bean, broth, and veggies.

How do you thicken bean stews? Add flour or cornstarch directly into the stew.

What not to do when cooking beans? There’s a list of things. For starters, make sure to always rinse your beans first, and if you’re using dry beans, ensure you soak them appropriately before adding into a recipe.

What do you use if you don’t have a mortar and pestle? If you don’t have a mortar and pestle, you can blend the herb oil ingredients with a blender, hand blender, or food processor until combined.

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Spring Butter Bean Stew

5 from 1 vote
This butter bean stew is hearty, and loaded with flavor. The pop of basil oil makes it extra flavorful and perfect for spring.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian-Inspired
Servings 2
Calories 1017 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 small shallots, finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 small fennel bulb, sliced thin
  • zest of one lemon
  • 2 398ml cans butter beans, drained and rinsed
  • 1 tbsp vegetable stock paste
  • 2 cups water
  • 2 cups black or green kale, sliced thin

For the basil herb oil

For the breadcrumb topping

  • 1/2 cup regular or gluten-free panko breadcrumbs
  • 2 tbsp olive oil
  • salt
  • bread for serving

Instructions
 

  • To a pot add 2 tbsp olive oil and turn to medium heat. Once the pan is warm, add the garlic and shallots and saute a few minutes until shallots are softened.
  • Stir in the salt and pepper and sliced fennel, saute a few more minutes until softened.
  • Stir in lemon zest and butter beans and vegetable stock paste. Then add in the 2 cups water. Bring to a simmer and cook for 20-25 minutes on medium-low, keeping at a simmer and stirring occasionally.
  • While the soup is simmering, make the herb oil by using a mortar and pestle and muddling all of the ingredients together until combined. Set aside. (If you don't have a mortar and pestle, you can blend the herb oil ingredients with a blender, hand blender or food processor until combined).
  • After 20-25 minutes of the soup simmering, the beans should be tender. Then, taste and adjust the seasoning of the soup with more salt and pepper if desired. Alternatively, if you like more broth, add up to 1 cup more water and simmer a bit longer. Then, stir in the kale and remove from the heat.
  • Set the soup aside and make the toasted panko topping by adding 2 tbsp olive oil to a small frying pan over medium heat. Add the panko bread crumbs and cook until golden brown, stirring occasionally. Remove from the heat and season with a pinch of salt.
  • Serve the beans topped with a drizzle of the basil herb oil and scoop of panko breadcrumbs and with a big piece of crusty bread for dipping if desired.

Video

Notes

  • If you don’t have a mortar and pestle, you can blend the herb oil ingredients with a blender, hand blender or food processor until combined.
  • Have leftover basil herb oil? Use it with this pasta recipe or this delicious Citrus Salad . Also delicious drizzle on sandwiches!
  • Can’t find butter beans? Cannellini, navy beans or white kidney beans could also work.

Nutrition

Calories: 1017kcal | Carbohydrates: 89.3g | Protein: 26.3g | Fat: 66.4g | Saturated Fat: 11.4g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 40.9g | Cholesterol: 17.1mg | Sodium: 1931.8mg | Fiber: 20g | Sugar: 10.2g
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