There is no better comfort food than warming stew. This butter bean stew has the perfect combination of sweet, savoury and creamy! Infused with classic Greek flavours, this is a simple and lean main dish packed with protein and simple enough that anyone can make it.
For another take on rich and creamy flavours, try this stunning Creamy Butternut Squash Gnocchi!

Would you like to save this recipe?
This post contains affiliate links. When you purchase through our links, we may earn a commission.
When the colder seasons come along, there is no food I crave more than a comforting stew. The deep flavours of a good stew go straight to the soul and provide warmth from the inside out.
For a stew to be worth eating, it needs to have some bulk. I’ve used butter beans to add some hearty substance to this recipe.
But butter beans do so much more than fill you up. The subtle nutty flavour and creamy texture mean that butter beans impact both the taste and texture of a dish more than any other bean I can think of.
While the feta is not strictly necessary, the sharpness of the cheese provides pleasant balance to the creamy stew. The salty and sour cheese brings the dish together and adds to the wonderful layers of flavour present in the stew.

Butter bean recipes
This recipe calls for butter beans, which are known by many other names including lima beans. They are a cupboard staple that can be used in countless ways including salads, soups and casseroles.
I love the way butter beans add creaminess to any dish. The interior of the beans are wonderfully soft, which perfectly matches their buttery taste.
Like other legumes, butter beans are very nutritious and a wonderful source of dietary fibre. They can be bought dried and rehydrated, but I prefer the canned variety, which is what is what I used for this recipe.
Butter beans are also very versatile, and I’ve used them in a few ways:
- As a creamy sauce: Tuscan Butter Beans with Spinach and Sun-dried Tomato
- As the base of a dip: Edamame and Butter Bean Hummus
- Complimenting a chicken dish: Spanish Chicken in Bravas Sauce
Substitutions and variations
I’ve chosen Greek flavours for my butter bean stew, but it’s possible to make some changes to the recipe I’ve given that make it more or less Greek.
To make this dish even more authentically Greek, gigantes beans can be used in place of butter beans. Gigantes beans are similar in taste and texture, but as the name suggests they are larger.
Gigantes beans can be tricky to find and a bit more expensive, which is why I went with butter beans. Cannellini beans can also be used.
If that change can increase the authenticity of the recipe, the next variation will make the recipe a little less Greek. That is to add sweet potato or butternut squash to the stew. All tasty and nutritious but not at all Greek!
Just cube the sweet potato or squash and add them at the same time as the beans. Kale can also be added at the same time.

Recipe tips and notes
- Give this stew plenty of time to cook. This allows for better flavours and gives the tomatoes time to break down and create the best form of this sauce.
- The total time for this stew can make it look like it takes a long time to make, but it really is quite simple. While it starts out on the stove, it spends most of its time in the oven, letting flavours mingle without you having to do much at all!
- Use low heat when frying the onion and red pepper in extra virgin olive oil. This allows the right flavours to develop and avoids burning either ingredient.
- Like many stews, this one is at its best the next day. The extra time allows the flavours to infuse the whole dish.
- For a more authentic Greek recipe, replace butter beans with gigantes beans. Cannellini beans can also be used.
- The sharpness of feta is a welcome addition to a creamy stew like this one, but can be left out to keep the stew vegan.
Serving suggestions
The deep, rich flavours of butter bean stew mean that this is a main course that will pair best with a side dish with a mild taste. Ideally it can also absorb some of the amazing flavours of the stew itself.
There is nothing better for the job than potatoes! I love serving this stew with creamy mashed potatoes, but a fluffy baked potato will also be a great pairing.
If potatoes are not your thing, then reach for delicious crusty bread or roasted vegetables such as broccoli.
When the stew has been added to bowls, sprinkle with fresh parsley and feta cheese.
Storage and leftovers
Leftover stew will happily keep in the fridge for 4-5 days. In fact, this will only help the stew as flavours will have more time to meld and intensify.
Bonus good news: this is a great stew to freeze. There is a risk with some dishes that the texture might change when frozen, but that won’t be a danger here. Butter beans in particular are great at holding their shape and texture after freezing.
Freeze in an airtight container without any feta added. You may want to make a bit extra to freeze for the future!
When it’s time to reheat, place it back in a pot and warm up over medium-high heat until it is warm throughout, giving it a regular stir. If it’s looking too thick, add a splash of vegetable broth or water to thin it out again. A microwave can also be used.
More vegetarian dinner recipes
- Coconut Lentil Curry with Butternut Squash
- Veggie Lentil Moussaka
- Roasted Cherry Tomato Pasta with Burrata
- Roasted Mushroom Risotto

Greek Butter Bean Stew
Ingredients
- 1 tbsp This is an affiliate link.olive oil extra virgin
- 1 onion
- 2 cloves garlic
- 1 red pepper sliced
- 1-2 sprigs fresh oregano or 1 tsp dried oregano
- 800g/28oz canned tomatoes
- 200ml/1 cup This is an affiliate link.vegetable stock
- 1 cinnamon stick or ½ tsp cinnamon
- 1 This is an affiliate link.bay leaf
- 800g/28oz canned butter beans drained
- 80g/1/2 cup feta cheese
- salt to taste
Instructions
- Preheat an oven to 180C/350F.
- Heat the olive oil in a deep pan, add the chopped onion and chopped red pepper, cook over low heat for 5 minutes, then add pressed garlic, and fresh oregano and cook for a minute longer.
- Next add in canned chopped tomatoes, vegetable stock, a bay leaf, 1 cinnamon stick or ½ tsp cinnamon and the drained butter beans with a pinch of salt. Bring everything to a boil, then cover with a lid and move the pan to an oven preheated to 180C/350F and cook for 20 minutes, then uncover and cook for 40 minutes longer. Add more salt to taste if necessary.
- Scatter crumbled feta cheese all over before serving.
Notes
- Give this stew plenty of time to cook. This allows for better flavours and gives the tomatoes time to break down and create the best form of this sauce.
- For a more authentic Greek recipe, replace butter beans with gigantes beans. Cannellini beans can also be used.
- The sharpness of feta is a welcome addition to a creamy stew like this one, but can be left out to keep the stew vegan.
Leave a Reply