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Bowl of Mediterranean butter bean stew topped with crumbled feta, parsley, and a lemon wedge on a linen napkin

One-Pot Mediterranean Butter Bean Stew with Tomatoes

Canned butter beans simmer in a garlicky tomato sauce with smoked paprika and oregano, finished with lemon and feta for a warm, one-pot Mediterranean dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 179
Ingredients Method Notes

Ingredients
  

For the Stew
  • 3 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper , diced
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp tomato paste
  • 400 g canned crushed tomatoes / 14 oz can
  • 2 canned butter beans x 400 g cans; drained and rinsed
  • 250 ml vegetable broth / 1 cup
  • 1 bay leaf
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
To Finish
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • 60 g feta cheese crumbled; optional
  • crusty bread to serve; optional

Method
 

  1. Heat the olive oil in a 26 cm / 10-inch Dutch oven over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, until soft.
  2. Add the garlic, smoked paprika, oregano, and red pepper flakes. Cook for 1 minute, until fragrant.
  3. Stir in the tomato paste and cook for 1 minute to deepen its color.
  4. Add the crushed tomatoes, butter beans, vegetable broth, bay leaf, salt, and black pepper. Stir well to combine.
  5. Bring to a gentle boil, then lower the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the stew has thickened and coats the back of a spoon.
  6. Remove the bay leaf. Taste and adjust the salt, since butter beans and broth can vary in saltiness by brand.
  7. Stir in the lemon juice.
  8. Ladle the stew into bowls. Top with crumbled feta and chopped parsley, and serve with crusty bread.

Notes

  • Drain and rinse canned beans before adding to keep the stew from turning cloudy.
  • Simmer uncovered so the sauce thickens properly.
  • Remove the bay leaf before serving.
  • Taste before salting since canned beans and broth carry sodium.