Easy Butter Bean Stew Recipe
Butter Bean Stew is an easy dinner recipe that is brimming with beans and fresh vegetables.
This hearty bean stew is perfect for a Meatless Monday dinner and is a delicious addition to a plant-based lifestyle.
Servings: 4
Calories: 110kcal
Ingredients
- 1 Tablespoon olive oil
- 1 cup chopped carrots about 2 large carrots
- 1 red bell pepper seeded and chopped, about 1 cup
- 1 medium onion chopped, about 1 cup
- 2 cloves garlic minced
- 1 teaspoon dried basil
- ½ teaspoon seasoned salt
- ¼ cup white wine
- 2 cans (15.5 ounces each) butter beans , drained and rinsed
- 11/2 cups vegetable broth
- 2 Tablespoons Flour
- ¼ cup chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the carrots, onions, red bell peppers, garlic, seasoned salt and dried basil and cook until the vegetables are tender-crisp, about 5 minutes, stirring occasionally.
- Add the white wine and cook for 1 minute.
- Combine the vegetable broth and flour, whisking until smooth and blended.
- Add the beans and vegetable broth mixture to the pot and bring to a boil.
- Reduce heat and simmer for 25 minutes or until the vegetables are tender.
- Sprinkle with chopped fresh parsley.
Notes
Yield: 4 cups/4 servings
Nutrition
Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1611mg | Potassium: 256mg | Fiber: 2g | Sugar: 7g | Vitamin A: 7284IU | Vitamin C: 47mg | Calcium: 35mg | Iron: 1mg