Cilantro Butter Bean Veggie Stew

Recipe PREP 15 min COOK 30 min

Cilantro Butter Bean Veggie Stew

PREP 15 min COOK 30 min

Description

This butter bean stew, inspired by a Peruvian cilantro-based seafood dish, is a delicious way to add fiber-rich beans to your day. Cilantro is packed with vitamins A and K, and compounds that help reduce inflammation and support heart health. With ginger, garlic, onions, and peppers for immunity-boosting benefits, this nutrient-dense stew promotes digestion, detoxification, and overall wellbeing.


NOTE

Watch the video for health benefits, and step-by-step instructions.

Ingredients

4 SERVES
  • 2 Tbsp olive oil, divided
  • 1 onion, chopped
  • 6 garlic cloves, chopped
  • 1/4 tsp minced ginger
  • 2 poblano or green bell peppers, chopped
  • Salt
  • Freshly ground black pepper
  • 2 bunches cilantro (thin stems and leaves), plus more for finishing
  • 1 cup (240 ml) water
  • Juice of 1/2 lime, plus more for finishing
  • 1 potato, cut into about 1/2-inch (12 mm) cubes
  • 2 carrots, cut about 1/4-inch (6 mm) thick
  • 1 zucchini, cut about 1/4-inch (6 mm) thick
  • 1 (14 oz/400 g) can of butter beans, drained and rinsed
  • 1/4 tsp crushed coriander seeds
  • 1/4 tsp turmeric
  • 3 cups (720 ml) vegetable broth
  • Handful (about 45 g) of torn kale leaves
  • A sprinkling of ground chipotle

Directions

  1. Step 1
    Heat 1 Tbsp of the olive oil in a skillet over medium heat until hot and shimmering. Sauté the onion until softened, 3 to 5 minutes. Add the garlic and ginger and cook until fragrant, 30 seconds to 1 minute.
  2. Step 2
    Add the poblano peppers, 1/2 tsp salt, and a few grinds of black pepper. Cook until softened, 3 to 5 minutes. Transfer the mixture to a blender with cilantro, water, a pinch of salt, a few grinds of black pepper, and lime juice. Blend until smooth.
  3. Step 3
    Heat the remaining 1 Tbsp olive oil in a large pot or Dutch oven until hot and shimmering. Add the chopped potato, carrots, zucchini, and butter beans with crushed coriander seeds and turmeric; sauté for 2 to 3 minutes.
  4. Step 4
    Add the veggie broth and cook, covered, over low heat until the vegetables are tender, about 10 to 15 minutes. Add a handful of kale leaves if you have them, and once they are softened, add the cilantro sauce. Give it a stir. Adjust the salt and lime juice to taste. Serve with a sprinkling of ground chipotle and more cilantro and lime.

Photo by Signe Birck

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