This Jamie Oliver butter bean stew recipe is a hearty and comforting one-pot meal packed with creamy butter beans, tender vegetables, aromatic herbs, and a rich tomato-based broth. Perfect for busy weeknights or cozy family dinners, this rustic stew delivers bold Mediterranean-inspired flavor while remaining healthy, affordable, and easy to prepare. Serve it with crusty bread or rice for a deeply satisfying meal.
Total Time:50 minutes
Yield:6 servings
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 carrots, sliced
2 celery stalks, chopped
4 garlic cloves, minced
2 cans butter beans, drained and rinsed
1 can chopped tomatoes
4 cups vegetable stock
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon rosemary
2 cups spinach or kale
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped
Optional: chili flakes for heat
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 6–8 minutes until softened.
Stir in garlic, rosemary, thyme, and smoked paprika. Cook for 1 minute.
Add chopped tomatoes and vegetable stock. Stir well.
Add butter beans and bring to a gentle simmer.
Cook uncovered for 25–30 minutes, stirring occasionally.
Stir in spinach or kale during the final 5 minutes.
Season with salt and black pepper to taste.
Garnish with fresh parsley and serve warm with crusty bread.
Notes
For a thicker stew, mash some butter beans while simmering.
Dried butter beans can be used if soaked overnight.
Add sausage or chicken for extra protein.
The stew tastes even better the next day.
Store leftovers in an airtight container for up to 4 days.
