Butterbean, Tomato, and Carrot Stew

Name: Butterbean, Tomato, and Carrot Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 cans (15 oz each) butterbeans (lima beans), drained and rinsed; 1 can (14 oz) diced tomatoes, undrained; 2 large carrots, peeled and diced; 1 onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon dried thyme; 1 bay leaf; 4 cups vegetable broth; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

by Matte Black Bowls

4 People

40 min

Get ready to savor the warmth and goodness of this Butterbean, Tomato, and Carrot Stew—perfect for chilly evenings or whenever you crave a nourishing and flavorful bowl of homemade comfort.

The combination of cumin, smoked paprika, coriander, and thyme adds layers of flavor. Adjust the spice levels according to your taste preferences. Let the stew simmer gently to allow the vegetables to absorb the flavors. This slow cooking process enhances the overall taste and tenderness of the carrots.

If you prefer a thicker stew, consider mashing a portion of the butterbeans and stirring them back into the pot. This adds a creamy texture to the stew. While the stew is delightful on its own, consider pairing it with a slice of crusty bread, rice, or couscous for a complete and satisfying meal.

Stews often taste even better the next day as the flavors continue to meld. Prepare it ahead of time and reheat for a quick and delicious meal.

Butterbean, Tomato, and Carrot Stew

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Recipe details

Yield 4 People
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

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Ingredients

2 cans (15 oz each) butterbeans (lima beans), drained and rinsed
1 can (14 oz) diced tomatoes, undrained
2 large carrots, peeled and diced
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
1 bay leaf
4 cups vegetable broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Sauté Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until softened.
Add Garlic and Spices:
Add minced garlic to the onions and sauté for an additional minute until fragrant.
Stir in ground cumin, smoked paprika, ground coriander, dried thyme, and bay leaf. Allow the spices to toast for about 1-2 minutes.
Add Vegetables:
Add diced carrots to the pot and stir to coat them in the aromatic spice mixture.
Pour in Tomatoes and Broth:
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir well to combine.
Simmer:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes or until the carrots are tender.
Add Butterbeans:
Stir in the drained and rinsed butterbeans. Simmer for an additional 5-10 minutes to allow the flavors to meld.
Season:
Season the stew with salt and pepper to taste. Adjust the seasoning as needed.
Serve:
Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley.

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Butterbean, Tomato, and Carrot Stew

Butterbean, Tomato, and Carrot Stew

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