One-Pot Smokey Butter Beans

by Zarina
One Pot Smokey Butter Beans

The sun is out, and it feels like spring is approaching; I’m still craving comfort food, though, and this one is always a winner dinner; it’s vegan too!  So simple, so fast, insanely delicious.  

A base of sautéed garlic, onions, chilli, and finely diced carrots and celery with paprika and cumin spices.  Added to that a splash of white wine, tinned tomatoes, and the two ingredients which give this dish so much savoury umami and bring it all together beautifully, chopped sun-dried tomatoes and a wedge of parmesan rind.  To that, I added some Brindisa large butter beans, white haricot beans, and a bag of spinach.  It’s all dished up in bowls with a dollop of sour cream, a sprinkling of parmesan (both vegan optional), and served with crusty bread.

This one is so versatile; change up the ingredients according to what you have handy… Use chickpeas if you prefer them to beans or even lentils; you could use kale or change the veggies to what you like; it always turns out delicious if you stick to the basic recipe.

One Pot Smokey Butter Beans

One Pot Smokey Butter Beans

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Olive Oil
  • 8 Garlic cloves crushed
  • 1 Onion chopped fine
  • 2 Green Chillis chopped fine
  • 3 Celery sticks diced small
  • 1 Large Carrot diced small
  • Small bunch Parsley chopped fine, stalks and leaves separated
  • ½ tsp Hot Smoked Paprika
  • ½ tsp Sweet Smoked Paprika
  • 1 tsp Ground Cumin
  • 2 tsps Sugar
  • 150 ml White Wine
  • 2 tins Whole peeled tomatoes x 400g each
  • 50g Sun-dried Tomatoes chopped small
  • 500ml Vegetable Stock or Water
  • 200g Spinach
  • 800g Beans of choice – I used Brindisa Large butter beans and White Haricot beans
  • Sea Salt
  • Freshly ground black pepper
  • Chilli Flakes
  • GARNISH/ ACCOMPANIMENTS: Grated Parmesan (some rind cut off to flavour the stew – omit if vegan) Crusty bread, Sour Cream (Vegan)


  1. In a heavy-based saucepan on medium heat with a little olive oil, sauté the garlic, onions, and chilli until soft.
  2. Add the celery and sauté for a minute, add the carrot with the parsley stalks and continue to cook until slightly softened.
  3. Add the hot and sweet paprika, cumin, and sugar and continue to cook for a minute.
  4. Pour in the wine and deglaze the pan scraping up any bits from the bottom; cook out the alcohol for a few minutes. 
  5. Add the tinned tomatoes, sun-dried tomatoes, and stock, bring to a boil.
  6. Add a large sliver of the parmesan rind (this will be removed before serving but leaves the gorgeous flavour to the whole stew)
  7. Then the heat down to a simmer put the lid on, and leave to cook for 20 minutes to let all the flavours develop. 
  8. Add the beans, spinach, and the parsley leaves, heat through until the spinach is completely wilted.
  9. Season with salt, pepper, and chilli flakes to taste
  10. Remove parmesan rind from the pot and discard
  11. Serve up in bowls with a dollop of sour cream, grated parmesan, and crusty bread.
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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