📝 About This Recipe
This soul-warming stew celebrates the luxurious, velvety texture of butter beans, elevated by a bold Mediterranean-inspired spice profile. Simmered in a rich tomato and smoked paprika base with a kick of fiery harissa, this dish offers a perfect balance of heat, acidity, and creaminess. It’s a nutrient-dense powerhouse that proves humble legumes can be the star of a sophisticated, restaurant-quality meal.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 Yellow onion (large, finely diced)
- 1 Carrot (finely diced for sweetness)
- 4 Garlic cloves (minced)
- 1 inch Fresh ginger (grated)
Spice & Sauce Base
- 2 tablespoons Harissa paste (adjust based on heat preference)
- 2 tablespoons Tomato paste (double concentrated)
- 1 teaspoon Smoked paprika (pimentón)
- 1 teaspoon Ground cumin (toasted)
- 14 ounces Fire-roasted crushed tomatoes (1 can)
The Beans & Body
- 2 cans Butter beans (15oz each, drained and rinsed)
- 1.5 cups Vegetable stock (low sodium)
- 3 cups Baby spinach (packed)
- 1/2 Lemon juice (freshly squeezed)
- to taste Sea salt and black pepper
For Garnish
- 1/4 cup Greek yogurt (or vegan alternative)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 pinch Red pepper flakes (optional for extra heat)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add the diced onion and carrot.
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2
Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onions are translucent and starting to turn golden brown around the edges.
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3
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste, harissa paste, smoked paprika, and ground cumin. Stir constantly for 2-3 minutes to 'toast' the spices and caramelize the tomato paste, which deepens the flavor.
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5
Pour in the fire-roasted crushed tomatoes and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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6
Add the drained butter beans and the vegetable stock. Stir gently to combine, ensuring the beans are well coated in the sauce.
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 15-20 minutes, allowing the sauce to thicken and the beans to absorb the flavors.
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8
Using the back of your spoon, gently crush a few of the beans against the side of the pot. This releases their starch and creates an incredibly creamy texture without adding dairy.
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9
Stir in the baby spinach and cook for 1-2 minutes until just wilted. Remove the pot from the heat.
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10
Add the fresh lemon juice and season generously with sea salt and black pepper. Taste and adjust harissa if you desire more heat.
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11
Ladle the hot stew into deep bowls. Top each serving with a dollop of Greek yogurt, a sprinkle of cilantro, and a drizzle of olive oil.
💡 Chef's Tips
For the best texture, use canned 'Queen' butter beans if available; they are larger and creamier than standard varieties. If the stew becomes too thick while simmering, add an extra splash of stock or water to reach your desired consistency. Always toast your tomato paste and spices in the oil before adding liquid to unlock the fat-soluble flavor compounds. Make this vegan-friendly by swapping the Greek yogurt garnish for a dollop of coconut cream or a swirl of tahini. This stew tastes even better the next day, making it an ideal candidate for meal prep.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a side of fluffy couscous or quinoa to soak up every drop of the spicy sauce. A crisp, chilled glass of Rosé or a light lager cuts through the heat and richness perfectly. Serve alongside a simple cucumber and red onion salad dressed with red wine vinegar for a refreshing contrast.