Easy Meatless Butter Bean And Spinach Stew.
Food Explora will take you on a delightful journey of Meatless Monday recipe ideas. It’s not only keto-friendly, but this easy meatless butter bean and spinach stew is an easy way to quickly whip up a hearty and healthy meal for breakfast, lunch, or dinner.
So gather your ingredients and get ready to through down on a culinary adventure that celebrates the simplicity of plant-based cuisine while savoring each spoonful of this hearty and inviting plant-based stew.
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Simple & Easy Meatless Butter Bean and Spinach Stew.
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Easy Meatless Butter Bean and Spinach Stew
- Aluminum Pot or Wok
- Cutting Board
- Wooden Spoon
- Garlic Press
- 5 oz Bag Organic Baby Spinach, chopped
- 1 can Butter Bean (16 oz) or Cooked Dried
- ¼ cup Olive Oil
- 4 medium Roma Tomatoes, diced.
- 1 cup Dice Onions, diced
- 2 tsps. Smoked Paprika
- 1 tsp Red Pepper Flakes (optional)
- ½ cup Scallions or Green Onions, sliced
- 5 cloves Garlic crushed or thinly sliced
- 1 tsp. Black Pepper
- 2 tsps. Dried or Fresh Thyme Leaves
- 1 tsp. Salt
- Empty the can of Butter Beans into a sieve or colander. To remove the surface preservative, wash with warm runner water. If you are conscious of canned goods or preservatives, you can cook this bag of Dried Butter Beans and measure out 2 cups for this recipe. Freeze the remainder for future use.
- On a cutting board, chop the spinach into medium size pieces using a knife.
- Cut the Roma tomatoes into bite-sized chunks. Cut 4 scallions stalks into thin slices. Fresh garlic can be crushed with a garlic press or finely sliced with a knife. Place them aside.
- In a wok or aluminum pot, heat olive oil for 1 minute over medium heat. To the heated oil, add the diced onions, dried thyme, crushed garlic, and red pepper flakes. Allow them to sweat and release the natural oils and aroma.
- Add the washed butter beans and scallions to the onion and garlic combination and continue cooking for about 2 minutes, stirring constantly.
- At this point add the diced tomatoes. Mix them together.
- To the butter bean mixture, add the chopped spinach, salt, black pepper, and smoked paprika. Continue cooking for another 2 to 3 minutes while stirring occasionally to prevent burning. If you observe that enough natural juices are not released from the tomatoes and other ingredients, you can add a few tablespoons of water or vegetable stocks.
- Remove butter beans and spinach stews from the flame and serve warm. This recipe serves approximately 3 to 4 people.This can be served with any starchy side order. I served my butter bean spinach stew with tostones.