If you’re in search of a dish that is not only bursting with flavor but also quick and easy to prepare, look no further. Today, we have a delightful recipe that transforms humble butter beans into a culinary masterpiece, creating a smoky, rich, and satisfying dish perfect for any occasion.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 30 minutes, this recipe is perfect for busy weeknights.
- Flavorful: The combination of smoked paprika, sweet paprika, and cumin creates a smoky and rich flavor profile.
- Versatile: Serve it as a main course, or a side dish—it’s up to you!
- Nutrient-Rich: Butter beans are a great source of protein, fiber, and various essential nutrients.
Ingredients:
- 4 onions, sliced
- ½ bell pepper, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp tomato paste
- 1.5 tsp smoked paprika
- 1 tsp sweet paprika powder
- 1 tsp cumin powder
- ½ tsp dried thyme
- ½ cup (120ml / 4oz) oat cream
- 1 can (400g / 14.11oz) butter beans
- Juice of ½ lemon
- Optional topping: chopped parsley, extra oat cream, chili flakes
- Salt and black pepper, to taste
- Olive oil for frying
Instructions:
- Sauté the Veggies: In a medium-sized frying pan over medium heat, heat the olive oil and sauté the onions and bell pepper until they’re soft and caramelized.
- Build the Flavor: Add garlic and spices, cooking for another 2 minutes to allow the flavors to meld together beautifully.
- Add the Beans and Cream: Stir in the butter beans with their liquid, followed by the oat cream. Let everything simmer for about 5 minutes, until the sauce has thickened slightly.
- Finish with Lemon Juice: Squeeze in the lemon juice, give it a good stir, and adjust the seasoning to your taste.
- Serve and Enjoy: Top with optional garnishes if using, and enjoy your dish hot!
Optional Toppings and Serving Suggestions:
- Garnish with Fresh Herbs: A sprinkle of fresh parsley not only adds a pop of color but also a fresh flavor.
- Add a Drizzle of Cream: For an extra creamy texture, finish the dish with a drizzle of oat cream.
- Spice It Up: If you like it hot, a sprinkle of chili flakes will do the trick.
Notes and Tips:
- Versatile: Feel free to add any other veggies you have on hand.
- Make It Your Own: Adjust the spices to suit your taste. More cumin for a warmer flavor, or an extra dash of smoked paprika for a smokier profile.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Why This Recipe Works:
This Smoky Butter Bean recipe offers a perfect blend of flavors and textures, turning simple ingredients into a dish that is both comforting and exotic. The smoked paprika and cumin bring warmth and depth, while the lemon juice adds just the right amount of zing. It’s a great way to introduce beans into your diet in a delicious and exciting way, ensuring even the pickiest eaters will be coming back for seconds.
So there you have it—a smoky, rich, and absolutely delightful butter bean recipe that’s sure to please. Whether you’re looking for a quick weeknight dinner or a flavorful side dish for your next gathering, this recipe is a surefire hit.
Smoky Butter Bean Stew
This Smoky Butter Bean Stew is a rich and flavorful dish inspired by Mediterranean cuisine, ready in just 30-35 minutes. The recipe combines caramelized onions, bell pepper, garlic, and a blend of smoky and sweet spices, with butter beans and oat cream to create a hearty and satisfying meal. Serve it as a main or side dish, and enjoy the versatility and nutrient-rich benefits of this delightful vegan recipe.
Equipment
- Medium-sized frying pan
- stove
- Cutting board
- Knife
Ingredients
- 4 onions sliced
- 1/2 bell pepper finely chopped
- 3 garlic cloves finely chopped
- 1 tbsp tomato paste
- 1.5 tsp smoked paprika¾
- 1 tsp sweet paprika powder
- 1 tsp cumin powder
- 1/2 tsp dried thyme
- ½ cup oat cream 120ml / 4oz
- 1 can 400g / 14.11oz butter beans
- 1/2 Juice of lemon
- Olive oil for frying
- Salt and black pepper to taste
Optional topping:
- chopped parsley
- extra oat cream
- chili flakes
Instructions
- In a medium-sized frying pan over medium heat, add a couple of tablespoons of olive oil, followed by the sliced onions and chopped bell pepper. Fry until the vegetables are softened and the onions are caramelized, around 10-15 minutes, stirring occasionally.
- Add the finely chopped garlic, tomato paste, smoked paprika, sweet paprika powder, cumin powder, dried thyme, salt, and black pepper to the pan. Cook for an additional 2 minutes, stirring frequently, to allow the flavors to meld.
- Add the butter beans along with their liquid to the pan, stirring well to combine.
- Pour in the oat cream and bring the mixture to a simmer. Allow it to cook for 5 minutes, letting the flavors meld and the sauce thicken slightly.
- Squeeze in the juice of half a lemon, then taste and adjust the seasoning as necessary. You might need to add a bit more salt, pepper, or lemon juice depending on your preference.
- If using, sprinkle the top of the dish with chopped parsley, a drizzle of oat cream, and a sprinkle of chili flakes for an extra kick.
- Serve hot and enjoy your richly seasoned butter bean dish!
Notes
- Versatile: Feel free to add any other veggies you have on hand.
- Make It Your Own: Adjust the spices to suit your taste. More cumin for a warmer flavor, or an extra dash of smoked paprika for a smokier profile.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 250kcal
I made this tonight and ate it with a crispy baguette. The only things I did differently from the recipe – I used 2 medium-sized yellow onions instead of 4 (because I could not fit more than 2 in my skillet) and I used regular dairy cream. It was very delicious. I was surprised with how much sweetness the caramelized onions bring, especially since I used only used 2 onions. The balance of smokey and sweet flavor makes it a great vegetarian dish, because it does not feel like it is missing anything.
I am not sure if this recipe will turn out, as I am making it now. Your “butter beans” look white. Butter beans are baby lima beans, so green. I had to add some water to the recipe. Will update after we try it. Can you please advise on the actual type of bean?
I guess because I only gave this recipe 4 stars, my review was deleted. After making this recipe, I have a few questions for the author, and I hope he will reply. Your recipe calls for 4 onions, but 4 onions will not fit well in most skillets, and your picture shows way less than 4 onions. You say “butter beans”, but to me butter beans are baby lima beans, so green, not white. I would make this again. The flavors were pretty good, but I would adjust the onion ratio. I made this in a soup pot, not a skillet. It needed water, and I think it would have been good with a few carrots and celery. So basically, 4 stars.