Creamy, garlicky and ready in about 35 minutes, this butter bean stew is the kind of supper that makes a cold evening feel a little easier. Butter beans simmer with browned mushrooms, onion and fresh thyme, then a handful of kale and spinach goes in at the end, with Dijon mustard and a splash of soya cream to give the broth its silky finish. A pinch of chilli flakes adds a gentle warmth that builds as you eat.
It’s a fully vegan mushroom stew made with one tin of beans and one pan, so it’s an easy weeknight dinner recipe, as well as a slow Sunday vegan lunch. Mashing a few of the beans against the side of the pan thickens the broth naturally, giving this butterbean stew a rich, spoonable texture without any flour or dairy. Serve it in shallow bowls with thick slices of toast for dipping.
Mushroom, Kale and Butter Bean Stew
A comforting stew with mushrooms, butter beans and leafy greens in a creamy garlic and thyme broth, finished with a little chilli heat.
Ingredients
For the stew
- 1 tbsp olive oil
- 1 onion, finely sliced
- 250g mushrooms, thickly sliced
- 3 garlic cloves, finely chopped
- Small handful fresh thyme sprigs, leaves stripped from the woody stalks
- ¼–½ tsp chilli flakes, to taste
- 1 × 400g tin butter beans, drained and rinsed
- 300ml vegetable stock
- 100g mixed kale and spinach, tough kale stalks removed and leaves roughly chopped
- 1 tsp Dijon mustard (optional)
- 2 tbsp soya cream
- Salt and freshly ground black pepper
To serve
- Toasted bread
Method
- Heat the olive oil in a large saucepan or deep frying pan over a medium-high heat. Add the onion, mushrooms and kale and cook for about 5 minutes, stirring often, until the onion turns translucent and the kale begins to wilt.
- Stir in the garlic, thyme leaves and chilli flakes. Cook for 1 minute.
- Add the butter beans and vegetable stock. Mash a few beans against the side of the pan to thicken the broth, then simmer gently for 3–4 minutes.
- Add the spinach and stir until just wilted, about 1 minute.
- Stir in the soya cream, and the Dijon mustard if using. Warm gently, then taste and season with salt and black pepper. Add a splash of water if you prefer a looser broth.
- Spoon into shallow bowls and serve with toasted bread.
Cook’s note: You can use all kale if you prefer. If adding whole thyme sprigs rather than stripped leaves, lift out the woody stalks before serving.
Optional variation: Swap the kale for cavolo nero, or finish with a squeeze of lemon juice to brighten the broth.
Further Reading
More easy mushroom recipes to cook next
Mushroom on Toast
Golden, garlicky mushrooms piled onto crisp toast for a quick vegan breakfast or brunch.
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Mushroom Miso Soup
A light, savoury broth full of umami, ready in minutes and gentle enough for any day of the week.
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Vegan Mushroom Pâté
A rich, spreadable pâté to serve with toast or crackers, or as part of a sharing board.
Read the recipe →