This butter bean and kale stew is one of those comforting, hearty meals that comes together in under 30 minutes, using mostly pantry staples. It's packed with protein and fiber from the butter beans, has a rich and slightly smoky tomato base, and is finished with leafy greens for extra nutrients. Plus, it's a one-pot meal and less cleanup is always a win!

This is one of my go-to weeknight dinners when I want something nourishing but don't feel like spending ages in the kitchen. It's also great for meal prep since the flavors deepen over time, making leftovers even better the next day.

Similar Suggestions

If you enjoy this stew, you might also like:

• Fasolada (Greek Bean Soup) - A classic white bean and tomato soup with Mediterranean flavors.
• Ribollita (Tuscan White Bean Soup) - A rustic, bread-thickened soup that's incredibly cozy.
• Smoky Chickpea and Spinach Curry - Similar to this recipe but with chickpeas and a little more spice.
• White Bean Shakshuka - A rich tomato sauce with eggs poached right in the pan.
• Smoky Butter Bean & Chorizo Stew

This stew is hearty enough to stand alone, but it also pairs well with a few slices of crusty sourdough or a baguette, perfect for scooping up the sauce.

Ingredient Notes

The exact ingredient quantities are listed in the recipe card at the bottom of this post, but here are a few things to keep in mind:

• Butter Beans - These have a creamy texture that works perfectly in stews. If you can't find them, you could swap in cannellini beans or even chickpeas, though the texture will be slightly firmer. Note, butter beans are sometimes labelled as lima beans!
  
• Kale - I love using curly kale or cavolo nero (Tuscan kale) because they hold up well in the stew. Spinach will work too, but add it right at the end since it wilts quickly.
  
• Tomatoes - A good-quality tinned chopped tomato makes a difference. If your tomatoes taste a little acidic, add a pinch of sugar to balance them out.
  
• Hard Cheese - Parmesan or Pecorino adds richness, but for a vegan version, just leave it out or use a nutritional yeast substitute.

Variations & Substitutions

• Make it vegan: Skip the cheese or swap in nutritional yeast for a bit of umami flavor.
• Want it spicier? Increase the red pepper flakes or add a pinch of cayenne.
• Need more protein? Add in a can of chickpeas or lentils alongside the butter beans.
• Prefer a thicker stew? Mash a handful of butter beans into the sauce while cooking to make it extra creamy.

How To Make This Butter Bean and Kale Stew

The step-by-step recipe card is below, but here's an overview:

1. Sauté the aromatics - Heat oil in a large pan, add the diced onion and carrot, and cook for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.

2. Build the flavor - Stir in the tomato paste, smoked paprika, cumin, oregano, and red pepper flakes. Let everything cook for a minute to toast the spices.

3. Add the liquids - Pour in the chopped tomatoes, butter beans (with their stock for extra creaminess), and vegetable stock. Simmer for 10-15 minutes.

4. Finish with kale and lemon - Stir in the chopped kale and squeeze over some lemon juice. Let it wilt into the stew for a minute or two.

5. Add the cheese and serve - Remove from heat, stir in the hard cheese, and adjust the seasoning. Serve with fresh parsley, extra red pepper flakes, and a drizzle of extra virgin olive oil.

Top Tips \ Chef's Notes

Here's a few helpful tips I picked up while testing out this recipe!

• Use the bean stock! If you're using jarred or tinned butter beans, don't drain them completely-the stock helps thicken the stew and adds a silky texture.
  
• Let the flavors develop - This stew tastes even better the next day, so don't be afraid to make it ahead of time.
  
• Mashing some of the beans - For a thicker and slightly creamy consistency, take a spoon and mash a handful of butter beans into the sauce before adding the kale.

Storage

Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave. This stew also freezes well! Store in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before reheating.

How To Serve?

• With bread - The classic way! A thick slice of sourdough or a toasted pita works perfectly.
• Over grains - Try serving it over brown rice, quinoa, or even polenta.
• With a side salad - A crisp, lemony salad balances out the richness of the stew.

FAQs

Can I make this stew ahead of time?
Yes! The flavors deepen over time, so making it a day ahead actually makes it even better.

What can I use instead of butter beans?
Cannellini beans or chickpeas will work well, though the texture will be slightly different.

Can I make this without tomatoes?
If you need a tomato-free version, try using roasted red peppers blended with a little vegetable stock instead.How do I make this stew creamier?
Use a spoon to mash some of the butter beans into the sauce, or stir in a little coconut milk for extra richness.