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–+ servings

Gluten-Free Vegan Butter Bean Stew

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A delicious Gluten-Free Vegan Butter Bean Stew, made from scratch using dried beans. Cooking your beans, instead of adding pre-cooked ones, really does bring a better flavor and heartiness. 
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 5
Calories 370 kcal

Ingredients
  

  • 2 1/2 cups/500g of dried butter beans
  • 1 large carrot peeled and grated
  • 2 to matoes chopped
  • 2 cloves of garlic minced
  • 1 large white onion chopped
  • 3 tbsp of olive oil
  • 3 tbsp of smoked paprika
  • 2 tbsp of corn-flour/starch
  • 1/2 bunch of mint leaves picked and chopped
  • 2 tsp salt
  • To Serve:
  • Chili Flakes
  • Crusty Bread

Instructions
 

  • Soak the beans in water and leave them overnight or for at least 4 hours.
  • Strain them, and add enough water to cover the beans.
  • Simmer on medium heat for 35 minutes. They should be semi-soft/al-dente. Turn the heat to low.
  • Heat the oil in a pan, and add the onions and garlic. Cook for 2 minutes, then add the paprika, cook for 1 minute then add the carrots and tomatoes. Cook for 5 minutes and add the mixture to the bean pot.
  • In a bowl, add the cornflour and 5 tbsp of water and mix.
  • Add the cornflour mix onto the bean pot and stir. It should thicken it, add the salt and mix. Simmer the pot for 5 minutes, then take it off the heat. Add the chopped mint leaves and serve in bowls sprinkled with chili flakes and crusty bread.

Video

Notes

Store the cooled leftovers in an air-tight container in the fridge for up to 3 days.
Nutritional values are based on the stew only, not the added crusty bread!

Nutrition

Serving: 1servingFiber: 4.5gCalories: 370kcalFat: 6.6gProtein: 9.9gCarbohydrates: 39.1g
Keyword comforting, gluten-free, lunch, nutriotious, stew, superfood, vegan
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