PlumTally

Recipe combo

White Bean Butternut Stew

A cozy plant-based stew with creamy cannellini beans, sweet butternut squash, tender kale, fire-roasted tomatoes, and hearty pearl barley. Simmered in one pot with rosemary, smoked paprika, and black pepper, it makes a filling vegan dinner.

Loading recipe combo details...

Ingredients and instructions

Servings
6
Total time
1 hr 5 min
Prep
15 min
Cook
50 min

Ingredients

  • 2 Tablespoon Olive oil - 2 tablespoons (30 ml), 30 ml equivalent
  • 1 Count Yellow onion, diced - 1 medium (about 1 cup), About 1 cup diced
  • 4 Cup Butternut squash cubes - 4 cups (about 1 1/4 lb), About 1 1/4 lb
  • 1 Can Fire-roasted diced tomatoes - 1 can (14.5 oz)
  • 6 Cup Low-sodium vegetable broth - 6 cups (48 fl oz), 48 fl oz equivalent
  • 0.75 Cup Pearl barley - 3/4 cup (150 g), 150 g equivalent
  • 2 Can Canned cannellini beans, drained and rinsed - 2 cans (15 oz each), drained and rinsed
  • 4 Cup Kale, stems removed and chopped - 4 cups (about 4 oz), About 4 oz
  • 1 Teaspoon Dried rosemary - 1 teaspoon (1 g), 1 g equivalent
  • 1 Teaspoon Smoked paprika - 1 teaspoon (2 g), 2 g equivalent
  • 1 Teaspoon Kosher salt - 1 teaspoon (5 g), 5 g equivalent
  • 0.5 Teaspoon Black pepper - 1/2 teaspoon (1 g), 1 g equivalent

Instructions

  1. Prepare the vegetables and beans

    1. *Dice the onion*, *rinse the cannellini beans*, and *chop the kale* so all ingredients are ready before cooking.

  2. Sauté the onion

    2. Heat the olive oil in a large pot over medium heat. Add the onion and cook for *5 minutes*, stirring often, until *softened and lightly golden*.

  3. Bloom the seasonings

    3. Stir in the butternut squash, dried rosemary, smoked paprika, kosher salt, and black pepper. Cook for *1 minute*, stirring to *coat the squash with spices*.

  4. Add grains, tomatoes, and broth

    4. Add the pearl barley, fire-roasted diced tomatoes with their juices, and vegetable broth. Stir well, bring to a *gentle boil*, then reduce the heat to *a steady simmer*.

  5. Simmer until tender

    5. Cover and cook for *30 to 35 minutes*, stirring occasionally, until the barley is *tender but chewy* and the squash is *easily pierced with a fork*.

  6. Finish with beans and kale

    6. Stir in the cannellini beans and kale. Simmer uncovered for *8 to 10 minutes*, until the beans are *heated through* and the kale is *tender and bright green*.

  7. Rest and serve

    7. Taste and adjust seasoning if needed. Let the stew rest off the heat for *5 minutes* so it *thickens slightly* before serving.