Butter Bean Stew with Roasted Vegetables
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!
Ingredients
Roasting Marinade
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp brown sugar
- 2 tsp soy sauce or tamari*
- ¼ tsp dijon mustard
Stew
- 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
- ½ stick of celery, sliced
- 1 red onion, sliced
- 4 cloves garlic, minced
- 1 Tbsp mixed Italian herb blend
- 2 tsp smoked paprika
- 125 ml (½ cup) red wine
- 400 g (14 oz) can of butter beans, drained and rinsed
- 400 g (14 oz) can of chopped or diced tomatoes
- 300 g (1.25 cups) passata
- 3 Tbsp (3 Tbsp) chopped kalamata olives
- Handful of chopped mint
- 100 g (3 cups) baby spinach
Instructions
- 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.
Notes
The recipe is written for a shallow 3-4 litre casserole dish, and it yields about 4 servings. To double it, use a larger roasting pan.
*To make gluten free, make sure you're using a wheat free tamari.
Serving: 1g, Calories: 349kcal, Carbohydrates: 55g, Protein: 12g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 825mg, Potassium: 1600mg, Fiber: 13g, Sugar: 18g, Vitamin A: 14957IU, Vitamin C: 68mg, Calcium: 149mg, Iron: 6mg
