Vegan Butter bean stew with a rich Spanish-style sofrito sauce is an easy Spanish stew recipe that pulls influence from traditional Potajes and Pucheros recipes. Large butter beans (also known as Lima beans) are simmered down until tender and absorb plenty of the flavors from the veggies and spices used.

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🔸 Prep time: 20 minutes
🔸 Soak beans: 8 hours (minimum)
🔸 Cook time: 2 hours (minimum)
🔸 Ready in: 10 hours, 20 minutes

🥗___Ingredients___🥗
500g dried butter beans (Lima beans)
3 tablespoons olive oil
2 white onions, diced fine
4-5 cloves of garlic, minced
3 tomatoes, grated and skin removed
2 green Italian peppers, diced fine
3 medium-sized carrots, diced fine
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon oregano (or rosemary)
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
1 teaspoon cracked black pepper (or to taste)
1-liter vegetable stock (low-sodium stock is preferred)
Handful of fresh chopped parsley (to serve)

___Equipment needed___
Box grater
1 large pot with lid
1 medium-sized pot with lid (for heating the stock)
Large wooden spoon or ladle
Sharp kitchen knife and cutting board

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