bohemianwanderer – This butter bean stew with sun-dried tomato paste, tahini, and toasted pine nuts offers a rich, comforting dish perfect for a quick dinner. With a prep time of just 15 minutes and a cooking time of around 40 minutes, this recipe serves 2-3 people and is both satisfying and packed with vibrant flavors. The combination of extra-virgin olive oil, garlic, lemon, and aromatic spices creates a savory base, while the butter beans provide a creamy texture that elevates the dish.
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Start by heating 4 tablespoons of extra-virgin olive oil in a large saucepan over medium-low heat. Once hot, add the finely chopped red onions, salt, and strips of lemon peel. Cook the mixture for about 8 minutes, stirring frequently, until the onions are very soft and translucent. The lemon peel imparts a subtle citrus aroma to the dish, which complements the richness of the beans.
Next, add the minced garlic and sauté it for about a minute, just until the raw garlic smell disappears. This will release the full depth of flavor from the garlic, enhancing the overall dish. Stir in the sun-dried tomato paste and Aleppo pepper, letting them cook together for 4 to 5 minutes. This step builds the base for the stew’s bold flavor profile, as the tomato paste brings depth, and the Aleppo pepper adds a mild, tangy heat.
Cooking and Serving the Butter Bean Stew
After the tomato paste and spices have cooked through, add two 400g tins of butter beans with their water into the saucepan. Stir the ingredients together and let it cook for about 10 minutes. During this time, the beans will soften further and absorb the flavors from the onion, garlic, and spices.
Crumble in a vegetable stock cube and add the tahini, freshly ground black pepper, and 600ml of boiling water. Stir to combine all the ingredients. Reduce the heat to a simmer and let the stew gently bubble for another 10 minutes. This slow cooking process allows the flavors to meld together and gives the stew its creamy consistency.
Add 5 tablespoons of lemon juice, stirring it in, and let the stew cook for an additional 5 minutes. The lemon juice brightens the dish, adding a refreshing contrast to the richness of the beans and tahini. Once the stew has reached the desired consistency, remove it from the heat. While the stew simmers, toast the pine nuts in a small, dry frying pan. Stir frequently for 4 to 5 minutes until the pine nuts turn golden brown. Be careful not to burn them, as they can quickly go from toasted to charred.
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Finally, heat some flatbreads to serve alongside the stew. Divide the butter bean stew into shallow bowls, then scatter the toasted pine nuts and fresh basil leaves on top. Drizzle with extra-virgin olive oil for an added layer of richness. Serve the dish with the warm flatbreads, perfect for scooping up the stew and enjoying every bite. This butter bean stew, with its vibrant flavors and hearty texture, makes for a perfect meal any day of the week.
