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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 | 46 Comments

    1468 shares
    Jump to Recipe >

    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, 15-minute chickpea stew, 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:

    • Smoky Butter Bean Soup
    • Vegan Goulash (Hungarian Stew)
    • Jackfruit and Potato Stew
    • Vegan Sausage Casserole
    • Smoky Jackfruit Chilli
    • Chickpea and Vegetable Biryani
    • Sweet Potato & Black Bean Chilli
    • Creamy Black Bean Curry

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

    Full recipe

    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 18 votes
    Rate this Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes 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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      Recipe Rating




    1. Emma

      December 21, 2022 at 12:06 pm

      5 stars
      Even my butter-bean hating, committed carnivore husband loved this! Brilliant recipe, thanks.

      Reply
      • The Pesky Vegan

        December 21, 2022 at 4:58 pm

        High praise indeed, cheers!

        Reply
    2. Diane

      November 30, 2022 at 6:15 pm

      5 stars
      Wonderful! Just made this fantastic recipe and we all very much enjoyed it Definitely on the favourites list. Thank you.

      Reply
      • The Pesky Vegan

        November 30, 2022 at 7:55 pm

        It's still a regular in my own kitchen – thanks very much for the review!

        Reply
    3. Janet Adey

      November 17, 2022 at 10:23 am

      5 stars
      I have made this twice and it's lovely. We aren't vegetarian, but enjoy veggie meals and it saves on the cost of meat.

      Reply
      • The Pesky Vegan

        November 22, 2022 at 5:21 pm

        Great to hear you've been enjoying it, thanks very much for the review!

        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.

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