Forget the butcher, we’re going straight to the bean aisle!
This Butter Bean ‘Meat’ Stew is proof that legumes and lentils aren’t just for ‘poor man’s meat’ anymore – they’re for anyone who wants a ridiculously delicious, hearty, and plant-powered meal! We’re talking creamy butter beans, vibrant veggies, and a flavor explosion that’ll have you saying, ‘Where’s the beef… oh wait, I don’t need any!’
This recipe is packed with protein, fiber, and all the good stuff, making it perfect for a cozy night in or a quick and easy weeknight dinner. Plus, it’s so simple, even a kitchen newbie can whip it up. (Yes, even you, the one who burns toast.)
READY IN 20 MINS OR LESS!
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Ingredients:
- I medium onion,
- diced 4 cloves garlic, minced,
- 1/2 large red bell pepper, diced
- 1/2 large green bell pepper diced,
- 2small tomatoes, diced
- 2 15 oz cans Butter Beans
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tsp Savory Seasoning Salt
- 2 cups chopped kaled
- 16 oz baby spinach Cooked pasta (optional)
- Nutritional Yeast
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