Moroccan · Main course
Vegan Butter Bean & Tomato Stew
Creamy butter beans simmered in a rich tomato sauce with onion, garlic, paprika, cumin and preserved lemon make a comforting, protein-rich vegan stew that comes together quickly from store-cupboard staples. Silky and satisfying, it is finished with a shower of herbs and eaten with bread to scoop up the beans and sauce.
- Prep
- 12 min
- Cook
- 30 min
- Total
- 42 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 x 400 g tins butter beans, drained
- 2 onions, chopped
- 4 garlic cloves, crushed
- 600 g tomatoes, grated (or 400 g tinned)
- 2 tsp paprika, 1 tsp cumin
- Pinch of chilli
- 1/2 preserved lemon, rind sliced
- 5 tbsp olive oil
- Coriander and parsley, salt and pepper
Method
- 1
Build the sauce
Soften the onions and garlic in the oil, then stir in the paprika, cumin and chilli and cook a minute.
- 2
Add tomatoes
Pour in the tomatoes, season and simmer for 12–15 minutes until thick and rich.
- 3
Add the beans
Fold in the butter beans and preserved-lemon rind with a splash of water and simmer gently for 10 minutes.
- 4
Finish
Stir through the herbs, adjust the seasoning, and serve drizzled with olive oil and plenty of bread.
Chef's tips
- Grate fresh tomatoes for a naturally silky sauce, or use good tinned tomatoes out of season.
- Simmer gently once the beans are in, so they stay whole and creamy rather than breaking up.
- A little preserved lemon lifts the whole stew; use the rind only and hold back on salt.
Frequently asked questions
Can I use dried butter beans?
Yes. Soak overnight and simmer until tender before adding to the sauce. Their creamy texture is even better than tinned, though it takes longer.
What can I add to make it more substantial?
Wilt in some spinach or chard at the end, add a diced potato with the tomatoes, or serve it over couscous or with a fried egg on top for non-vegans.