Butter Bean Stew (Vegan)
This easy Butter Bean Stew is a great way to take canned beans and turn them into an amazing meal. It's ready in 30 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Kettle
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
Ingredients
- 2-3 Cans of Butter Beans, See Note 1
- 2 1/2 - 3 1/2 Cups Vegetable Broth
- 2 Carrots, Peeled and Sliced Into Rounds
- 1 Medium Sweet or Yellow Onion, Diced
- 1-2 cans Diced Fire-Roasted Tomatoes
- 6 Cloves Garlic
- 1 Teaspoon Italian Seasonings
- 1 Bay Leaf
- 1 Cup of our Cashew Cream, See Note 2
- 1 Cup Baby Spinach
- 1 Tablespoon White Wine Vinegar
- 1-2 Tablespoons Extra Virgin Olive Oil
- Salt, to Taste
- Ground Black Pepper, To Taste
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