Butter Bean Stew With Roasted Vegetables Recipes

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BUTTER BEAN STEW WITH ROASTED VEGETABLES



Butter Bean Stew with Roasted Vegetables image

A flavorful vegan stew packed with creamy butter beans and smoky roasted vegetables. Simple to make and cooked entirely in the oven, this stew is packed with flavor while being full of nutritious ingredients. Served with bread, this makes for a hearty dinner and you will love having the leftovers for lunch!

Provided by Christine Melanson

Categories     Main Course

Time 1h50m

Number Of Ingredients 21

2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp brown sugar
2 tsp soy sauce or tamari*
1/4 tsp dijon mustard
1 small sweet potato (peeled and chopped into chunks)
1 small carrot (peeled and sliced thinly)
8 portobellini / cremini mushrooms (halved)
1 red bell pepper (sliced into strips)
1/2 stick of celery (sliced)
1 red onion (sliced)
4 cloves garlic (minced)
1 Tbsp mixed Italian herb blend
2 tsp smoked paprika
125 ml red wine
400 g can of butter beans, drained and rinsed
400 g can of chopped or diced tomatoes
300 g passata
3 Tbsp chopped kalamata olives
Handful of chopped mint
100 g baby spinach

Steps:

  • Preheat the oven to 200C / 400F.
  • Cover the bottom of the casserole dish with oil and scatter the vegetables and garlic on top.
  • Whisk the marinade ingredients together and pour over the top, then use a spatula to mix it all together and get all of the vegetables nicely coated. Arrange them so they aren't overlapping too much at the bottom of the pan.
  • Sprinkle with salt and pepper to taste.
  • Roast in the oven for 45-60 minutes, removing once halfway through to mix up and flip the vegetables around. Your veggies may need closer to 60 minutes to get properly caramelized if you've overloaded the pan a little (as I usually do!)
  • Once they are ready (you want them fully softened with crispy edges and all of the marinade evaporated from the bottom of the pan), remove from the oven and very quickly add in the Italian herbs and smoked paprika. Mix through with the spatula. The residual heat and oil will bring out the herb's scent and flavors without risk of burning them.
  • Once fragrant, quickly add the red wine to the pan. It will bubble for a few moments.
  • Once the wine has stopped bubbling, add the tomatoes, passata, butter beans and olives. Give it all a good stir.
  • Now cover the pan and return to the oven for another 30 minutes.
  • Remove from the oven and mix the spinach and mint in. It will start to wilt from the residual heat of the stew.
  • Serve.

Nutrition Facts : ServingSize 1 g, Calories 349 kcal, Carbohydrate 55 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 825 mg, Fiber 13 g, Sugar 18 g, UnsaturatedFat 7 g

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