Creamy Vegan Butter Bean Stew

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

How to Make Creamy Vegan Butter Bean Stew

Prep mode (keeps screen active)

Prep the vegetables

Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate.
Mince the garlic and set it aside so it does not burn while you start cooking the vegetables.
Sauté the aromatics

Warm the olive oil in a large pot over medium heat until it shimmers but is not smoking.
Add the onion, carrots, and celery, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
Stir in the garlic and cook for 1 minute until fragrant, stirring constantly to prevent scorching.

Advertisement
Build the tomato base

Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
Stir in the smoked paprika, Tajin, lemon pepper, thyme, oregano, salt, and black pepper until evenly combined.
Simmer the stew base

Bring the mixture to a gentle simmer, then reduce the heat to medium-low to keep a steady, quiet bubble.
Cook uncovered for about 10 minutes so the flavors concentrate and the tomatoes lose their raw edge.
Add the butter beans

Stir in the drained butter beans, making sure they are fully submerged in the tomato broth.
Simmer for another 10 minutes so the beans warm through and absorb the seasoned tomato flavor.

Advertisement
Make it creamy

Lower the heat to low, then slowly stir in the unsweetened coconut milk until the stew looks smooth and velvety.
Taste and adjust the seasoning with more salt, pepper, or Tajin if you like a brighter, spicier finish.
Serve the stew

Serve the stew hot with crusty bread, rice, or a simple green salad on the side.
For a garnish, add fresh herbs or a squeeze of lemon juice for extra freshness and contrast.

Substitutions

Replace butter beans with canned cannellini beans: Cannellini beans stay creamy yet hold their shape, and they give the stew the same hearty, comforting feel as butter beans.
Replace coconut milk with unsweetened cashew cream: Cashew cream keeps the stew silky and rich, without coconut flavor, which can be nice if you prefer a neutral taste.
Replace Tajin with chili powder and finely grated lime zest: This combo brings similar chili heat and tangy citrus notes, so you still get that bright, zippy finish.

Tips

Use a wide pot for better browning: A wider pot lets the vegetables spread out and brown instead of steaming, which builds deeper flavor in the stew.
Control the thickness with broth: If you like a looser stew, add a splash of extra broth; for thicker stew, let it simmer uncovered longer.
Add coconut milk off the boil: Adding coconut milk over high heat can cause splitting, so keep the heat low when you stir it in.
Rinse canned beans well: Rinsing the beans removes excess starch and salt from the canning liquid, which keeps the stew flavor clean, not muddy.
Let the stew rest before serving: If you have time, let the stew sit off heat for 10 minutes; the flavors meld and the texture improves.

Energy	370	kcal
Protein	15	g
Total Fat	12	g
Carbohydrates	49	g
Dietary Fiber	10	g

FAQ

Can I use dried butter beans instead of canned?: Yes, but you will need to cook them first. Soak dried beans overnight, then simmer until tender before adding to the stew.
How do I stop the stew from tasting too acidic?: If the tomatoes taste sharp, stir in a pinch of sugar or a splash of extra coconut milk. Let the stew simmer a few extra minutes, which softens the acidity naturally.
What if my stew is too thick?: Stir in vegetable broth a little at a time until you like the consistency. Remember the stew thickens slightly as it cools, so stop just before it looks perfect.
Can I freeze this stew?: Yes, this stew freezes very well because there is no dairy. Cool it completely, then freeze in airtight containers for up to three months. Thaw overnight in the fridge and reheat gently with a splash of broth if needed.
How can I make this stew less spicy?: Skip the Tajin and use sweet paprika instead of smoked paprika for a milder, more tomato-forward flavor. You can also stir in extra coconut milk, which softens heat and adds more creaminess.
What can I serve with this butter bean stew?: Crusty bread, cooked rice, or quinoa all make great, simple sides that soak up the flavorful sauce. For freshness, add a green salad with lemony dressing or quick-roasted broccoli.