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Home » Recipes » Lemony Butter Bean Stew (Vegan + Gluten-Free)

Lemony Butter Bean Stew (Vegan + Gluten-Free)

Jun 16, 2021 by The Pesky Vegan | 28 Comments

1072 shares
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This lemony butter bean stew is vibrant, hearty, and healthy. With a fragrant citrus zing, it's a delicious dinner option that's both vegan and gluten-free.

Lemony Butter Bean Stew Feature

The lemon zest does an incredible job of lifting the flavour of the tomatoes and veg, which themselves combine to deliver an explosion of colour. All in all, it's a winning butter bean recipe that I continue to make regularly at home.

If you're wanting even more legumes in your life, check out my recipes for easy chana masala and lemony butter bean dip.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Vegan Butter Bean Stew with Rice

Can you add lemon to stew?

If you've never tried adding lemon zest to a tomato-based stew before, you're in for a treat. It's absolutely delicious together with the subtle smokiness from the smoked paprika here.

Fresh Lemons

Note: I would only use the yellow zest of the lemon, not the white pith or the juice. The zest is the part that holds the lemon's essential oil, adding a fragrant citrus zing to the stew.

Lemon juice has a tart, acidic flavour, and I think it's a bit much in a dish like this. Feel free to add in some juice if you like, but maybe go easy on it to start with.

Personally, I'd rather save it for vegan cheesy pasta sauce.

Are butter beans healthy?

Butter Beans Close-Up

Butter beans – or lima beans – offer a very low-fat source of plant-based protein. They're also full of fibre, potassium, calcium, magnesium, iron, and vitamin B6.

Butter beans are renowned for their soft, creamy texture, and are delicious in soups, salads, dips, and stews just like this one.

Want to learn more about the wonderful world of beans, lentils, and chickpeas? Check out my Beginner’s Guide to Pulses.

What you'll need

This butter bean stew combines various colours and textures for a healthy recipe that's full of flavour:

  • Butter beans as the star of the show
  • Lemon zest for those citrus notes
  • Mixed peppers and spinach to pack in the nutrients
  • Seasoning in the form of thyme and smoked paprika
Butter Bean Stew Ingredients

How to make lemony butter bean stew

Start by frying the sliced red onions, followed by the sliced peppers and chopped garlic (1).

Next, add the tomato puree and tinned tomatoes, breaking these up with a spoon. Once the tomatoes have broken apart, add in the vegan stock, smoked paprika, and bay leaves.

After cooking these together, stir in the drained butter beans, thyme, and grated lemon zest and simmer for a further 10-15 minutes (2).

How to Make Butter Bean Stew Process Shots

With five minutes to go, add the spinach leaves and mix these through the stew. It'll look like a lot at first, but these will soon wilt (3).

Once the spinach leaves have wilted down, adjust the seasoning to taste and serve.

Serving suggestions

  • Basmati/white/brown rice  
  • Cajun-spiced potato wedges
  • Quinoa 
  • Ultimate vegan mashed potatoes 
  • Cous cous 
  • Roasted cauliflower
  • Crispy roast potatoes
  • Freshly chopped parsley 
  • Or simply enjoy as it is! 
Lemony Butter Bean Stew With Rice

Recipe FAQ

Can I make this recipe with other beans?

Butter beans work very well here, but you could make this dish with any legumes you like – beans, lentils, or chickpeas. You'll just want to make sure these are canned or pre-cooked.

Can I use dried beans?

To make this dish (and others) even cheaper, you can use dried beans. These will need to be soaked and cooked in advance, with times varying depending on the type.

Is this recipe gluten-free?

If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such.

How long will it keep for?

Store this butter bean stew in the fridge for up to four days. Simply reheat in the microwave or in a pan with a splash of water to loosen it up.

Can I freeze this stew?

You can freeze this butter bean stew in sealed containers or resealable bags for up to six months. Defrost before reheating in the microwave or in a pan with a splash of water.

Variations and tips for butter bean stew

  • Quantity: You can easily make this stew stretch further with an extra tin of tomatoes and/or beans. 
  • Add more veg: Add carrots, mushrooms, courgette, kale, aubergine, sweet potato, or anything else you fancy (or want to use up). You can also include chopped fresh chillies for a bit of extra heat. 
  • Make it a one-pot meal: Thicken the stew with quinoa or bulgur wheat to make it a true one-pot meal.

See recipe notes for more details.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

Keep in touch

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Butter Bean Dip with Lemon & Garlic
  • Smoky Butter Bean Soup
  • Vegan Goulash (Hungarian Stew)
  • Jackfruit and Potato Stew
  • Vegan Sausage Casserole
  • Smoky Jackfruit Chilli
  • Sweet Potato & Black Bean Chilli
  • Creamy Black Bean Curry

You can also check out my full list of vegan mains.

Lemony Butter Bean Stew Feature

Lemony Butter Bean Stew (Vegan + Gluten-Free)

The Pesky Vegan
This lemony butter bean stew is vibrant, hearty, and healthy. With a fragrant citrus zing, it's a delicious dinner option that's both vegan and gluten-free.
5 from 12 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Gluten-free, Vegan
Servings 6
Calories 189 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 2 medium red onions, peeled and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 1 green pepper, deseeded and thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato puree
  • 3x 14 oz (400 g) tins plum tomatoes
  • 1 cup (240 ml) vegan stock
  • 2 teaspoons smoked paprika
  • 4 bay leaves
  • 2x 14 oz (400 g) tins butter beans, drained
  • 5-6 sprigs fresh thyme (or 1 teaspoon dried)
  • Grated zest of 1 lemon
  • 5 oz (150 g) fresh spinach (approx. 4-5 cups)
  • Salt and pepper to taste
  • Fresh parsley, to serve
Prevent your screen from going dark

Instructions
 

  • Heat the oil in a large pan and add the sliced onions. Fry for 4-5 minutes, stirring regularly, before adding the sliced peppers. Turn up the heat slightly to get these going, and reduce to medium again after a few minutes.
  • Once the onions and peppers have started to soften, add the chopped garlic and fry for another 2-3 minutes.
  • Next, add the tomato puree and tinned tomatoes, breaking these up with a spoon. Once the tomatoes have broken apart, add in the vegan stock, smoked paprika, and bay leaves. Simmer for 10-15 minutes, stirring occasionally.
  • After 10-15 minutes, stir in the drained butter beans, thyme, and grated lemon zest. Simmer for a further 10-15 minutes.
  • With 5 minutes to go, add the spinach leaves and mix these through the stew. It'll look like a lot at first, but these will soon wilt.
  • Adjust the seasoning to taste, before serving with basmati rice and chopped fresh parsley.
Rate this recipe 👇

Notes

Quantity: If you increase the quantity, just be sure to adjust the seasoning accordingly. You can easily make this stew stretch further with an extra tin of tomatoes and/or beans. 
Add more veg: Add carrots, mushrooms, courgette, kale, aubergine, sweet potato, or anything else you fancy (or want to use up). You can also include chopped fresh chillies for a bit of extra heat. 
Use dried beans: To make this dish (and others) even cheaper, you can use dried beans. These will need to be soaked and cooked in advance, with times varying depending on the type. Check out my Beginner’s Guide to Pulses for more info. 
Make it a one-pot meal: Thicken the stew with quinoa or bulgur wheat to make it a true one-pot meal. Add this when adding the chopped tomatoes, then possibly cook the stew for longer until the grains are tender. 
Lemon zest: Wondering what to do with a zested lemon? You can still use the juice in a load of different things – from salad dressings, hot drinks, and cakes to vegan cheesy pasta sauce.  
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such.
Serving suggestions: Basmati/white/brown rice, Cajun-spiced potato wedges, quinoa, ultimate vegan mashed potatoes, cous cous, roasted cauliflower, freshly chopped parsley.
Storage: You can store this butter bean stew in the fridge for up to four days, or in the freezer for up to six months. 
If you liked this recipe, you may also enjoy:
  • Butter Bean Dip with Lemon & Garlic
  • Quinoa Stew with Sweet Potato, Broccoli & Lime
  • Vegan Sausage Casserole
  • Smoky Jackfruit Chilli
  • Vegan Stovies (Potato & Red Lentil Stew)
  • Sweet Potato & Black Bean Chilli
  • Easy Vegan Chana Masala
  • Creamy Black Bean Curry
 
* The nutrition info below is for one serving of the stew, based on a total of six servings. This doesn’t include info for serving suggestions such as rice.

Nutrition

Calories: 189kcalCarbohydrates: 31gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 731mgPotassium: 964mgFiber: 9gSugar: 8gVitamin A: 4560IUVitamin C: 113mgCalcium: 134mgIron: 5mg
Nutrition Facts
Lemony Butter Bean Stew (Vegan + Gluten-Free)
Amount Per Serving
Calories 189 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 731mg32%
Potassium 964mg28%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 8g9%
Protein 8g16%
Vitamin A 4560IU91%
Vitamin C 113mg137%
Calcium 134mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword butter bean recipe, healthy vegan recipe, vegan dinner
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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« Easy Chana Masala (Vegan Chickpea Curry)
Lemony Butter Bean Dip (Lima Bean Hummus) »
1072 shares

Reader Interactions

Comments

  1. Vicky Storey

    March 15, 2020 at 12:58 pm

    5 stars
    Love this! Never knew that lemon works so well in stew 🙂

    Reply
    • The Pesky Vegan

      March 15, 2020 at 8:16 pm

      It's one of the zest things I've come across 🍋🌱

      Reply
  2. Cathy

    March 28, 2020 at 9:01 pm

    5 stars
    I love this recipe! I just made it and it came out so delicious!!! I posted it on my Instagram and tagged you. I am powered_up_by_plants (Cat B.)

    Reply
    • The Pesky Vegan

      March 28, 2020 at 11:40 pm

      So glad you enjoyed it Cathy - cheers for the tag and shout-out!

      Reply
  3. Avril

    April 04, 2020 at 1:52 pm

    Made this last night. It was sooo tasty & Mr F was mightily impressed it tasted so good. Even better that it is so healthy & nutritious too 👍🏻

    Reply
    • The Pesky Vegan

      April 04, 2020 at 2:42 pm

      Glad you both enjoyed!

      Reply
  4. Avril

    April 04, 2020 at 1:52 pm

    Made this last night. It was sooo tasty & Mr F was mightily impressed it tasted so good. Even better that it is so healthy & nutritious too 👍🏻

    Reply
    • The Pesky Vegan

      December 20, 2020 at 3:34 pm

      🌱🌱🌱

      Reply
  5. Pixie Kinnara

    May 25, 2020 at 8:58 pm

    5 stars
    This recipe was so delicious! The lemon and smoky paprika went together so well, thank you! 🌱🍋

    Reply
    • The Pesky Vegan

      May 25, 2020 at 9:03 pm

      So glad you enjoyed, thanks for the feedback!

      Reply
  6. Barbara Anderton

    August 25, 2020 at 6:55 pm

    5 stars
    Hi fellow Scot!
    I've just made and eaten this and it is fantastically tasty! The flavours are so good together, I added some onion powder, onion grains and having had a chickpea meal last night I added the rest of the tin in with the butter beans....Alistair, you're onto a winner here - looking forward to giving your other recipes a go.
    Stay safe. Sent with kindness.

    Reply
    • The Pesky Vegan

      August 25, 2020 at 8:39 pm

      Hi Barbara! So glad it went down well - thanks for taking the time to get in touch and leave feedback. If you're Scottish and into vegan recipes then I can guarantee there are quite a few more things of interest in the pipeline 🙂

      Reply
  7. Amber

    November 21, 2020 at 12:18 pm

    5 stars
    Tasty & easy to make, lots of flavour! Good summer or winter dish as you can change what you have alongside it - we had it with some garlic bread one evening and rice the next day ... 😋😋😋😋😋😋

    Reply
    • The Pesky Vegan

      November 21, 2020 at 4:47 pm

      Agreed - I've probably made it around 5-6 times this year so the seasons definitely don't matter! Thanks for the review!

      Reply
  8. Sas Astro

    February 19, 2021 at 9:21 am

    5 stars
    I was surprised at how well all these flavours blended to make a delicious whole

    Reply
    • The Pesky Vegan

      February 19, 2021 at 11:33 am

      I love this recipe, we make it every couple of months or so - thanks for the review!

      Reply
  9. Julie Worwa

    June 23, 2021 at 1:12 am

    5 stars
    Absolutely delicious! Just the right amount of lemon and the veggies had just the right crunch. This could also work with great northern beans or navy beans if you can’t find butter beans.

    Reply
    • The Pesky Vegan

      June 23, 2021 at 11:24 am

      Great to hear, thanks for leaving a comment!

      Reply
  10. Barbara

    June 23, 2021 at 7:41 pm

    5 stars
    This is one of my favourites that I always return to, made it yesterday- Thank you for your lovely recipes.

    Reply
    • The Pesky Vegan

      June 24, 2021 at 7:28 am

      Great to hear it's become a regular fixture, thanks very much for the review!

      Reply
  11. Kirsten

    July 01, 2021 at 5:51 am

    5 stars
    So tasty and healthy! We made this during the week for dinner and it was great - so quick and easy to make, filling but not heavy. Also had plenty leftover for lunches 🙂 will definitely be trying out more!

    Reply
    • The Pesky Vegan

      July 01, 2021 at 7:46 am

      Glad to hear you enjoyed, thanks for the review!

      Reply
  12. Terri

    September 05, 2021 at 7:41 pm

    5 stars
    Made this tonight - but half recipe - as I'd cooked up some dried butterbeans yesterday and was googling some ideas to use them up. Didn't have red onions or bay leaves - but the recipe didn't seem to lack for using brown onions instead. I also put in some blitzed lemon with the zest - tasty with basmati rice and parsley. It's a thumbs up from us!

    Reply
    • The Pesky Vegan

      September 06, 2021 at 10:40 am

      Sounds good, you've inspired me to make it again in the coming weeks - thanks for the review!

      Reply
  13. Wendy

    January 12, 2022 at 10:07 am

    5 stars
    The depth of flavour in this was delicious and a big hit with my meat-eating but vegan-friendly husband. I followed your recommendation and cooked the Cajun-spiced potato wedges to go with it; we loved the crispy texture and complementary spices. It also reheated well 48 hours later.
    Thank you, this is going into my folder of family favourites!

    Reply
    • The Pesky Vegan

      January 13, 2022 at 12:59 pm

      Hi Wendy, that's great to hear! I have to admit this recipe is also on regular rotation in my own home, I really do love it. Thanks very much for the review and I hope you continue to enjoy the recipes!

      Reply
  14. Karen

    February 22, 2022 at 12:37 pm

    I discovered this recipe when I had no fresh lemons but I'd pickled some lemons a while back - just quartered lemons and salt shut in a jar and left, great for Maroccan dishes. I used these and this dish zinged - divine! As I type my mouth is watering - guess what's for dinner? Thanks so much for your recipes.- I still haven't got over the haggis yet either... Another triumph

    Reply
    • The Pesky Vegan

      February 23, 2022 at 7:14 pm

      Thanks Karen, great to hear you're enjoying the recipes!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

If you want to find out more about how on earth this happened – and how you can do the same – click below.

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