Hearty Butter Bean and Rice Stew
Hearty Butter Bean and Rice Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Beans, Pasta, and Rice
- 1 can canned butter beans, 15 ounce, rinsed and drained
- 1 can canned kidney beans, 15 ounce, rinsed and drained
- 1 can canned chickpeas, 15 ounce, rinsed and drained
- 1 cup penne pasta, uncooked
- 1 cup instant brown rice, uncooked
For Finishing
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 2
Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Add tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the canned diced tomatoes (undrained) and vegetable broth. Stir in dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Add the rinsed and drained butter beans, kidney beans, and chickpeas to the pot. Stir in the uncooked penne pasta. Continue to simmer, stirring occasionally, for 10-12 minutes, or until the pasta is almost al dente.
⏱️ 12 min
- 5
Stir in the instant brown rice. Continue to cook for another 5-7 minutes, or until the rice is tender and the stew has thickened to your desired consistency. Remove the bay leaf.
⏱️ 7 min
- 6
Remove the pot from heat and stir in the butter until melted and fully incorporated. Taste and adjust seasoning as needed.
⏱️ 2 min
- 7
Ladle the hearty stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Butter Bean and Rice Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Beans, Pasta, and Rice
- 1 can canned butter beans, 15 ounce, rinsed and drained
- 1 can canned kidney beans, 15 ounce, rinsed and drained
- 1 can canned chickpeas, 15 ounce, rinsed and drained
- 1 cup penne pasta, uncooked
- 1 cup instant brown rice, uncooked
For Finishing
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min - 2
Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Add tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the canned diced tomatoes (undrained) and vegetable broth. Stir in dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Add the rinsed and drained butter beans, kidney beans, and chickpeas to the pot. Stir in the uncooked penne pasta. Continue to simmer, stirring occasionally, for 10-12 minutes, or until the pasta is almost al dente.
⏱️ 12 min - 5
Stir in the instant brown rice. Continue to cook for another 5-7 minutes, or until the rice is tender and the stew has thickened to your desired consistency. Remove the bay leaf.
⏱️ 7 min - 6
Remove the pot from heat and stir in the butter until melted and fully incorporated. Taste and adjust seasoning as needed.
⏱️ 2 min - 7
Ladle the hearty stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min