Butter Beans Pumpkin Okra Stew

This Butter Beans Pumpkin Okra Stew is now a family favorite. We love making stews and soups all year no matter what the weather is like. We recently published a cookbook called, ‘Comfort Soups And Stews: Indulgent Vegan And Gluten-Free Recipes,’ with over 30 of our favorite stews and soups. 

Butter Beans, Pumpkin, Okra Stew

This amazing stew came about from my recent trip to the Caribbean supermarket, where I got to stock up on some of my favorite vegetables, pumpkin, okra, chayote, and lots of different varieties of yams and sweet potatoes. 

Check out our other recipes using our key ingredients: Ackee And Butter Beans, Vegan Pumpkin Soup (Jamaican-Style), and Vegan Stewed Okras And Tomatoes

Ingredients For Butter Beans, Pumpkin, Okra Stew

Olive oil – for sauteing onion, garlic, ginger, red bell pepper, tomato, but you can use your favorite cooking oil such as avocado or coconut oil. 

Onion – white onion, yellow or red will work too. 

Garlic – adds flavor, more than 2 if you are a garlic lover. 

Ginger – add grated garlic, adds a nice flavor to your stew. 

Red Bell Pepper – love the subtly sweet flavor and adds color to the stew.

Green Onion – adds a fresher, grassy flavor to your stew. 

Thyme – Adds flavor, if you don’t have fresh thyme, substitute with about 1/2 teaspoon dried. 

All Spice – also called pimento, added for flavor.

Tomato – boost the flavor, add a nice color to the cooked stew. You can substitute with a cup of canned diced tomatoes. 

Butter Beans – use one 15-ounces can or 1 1/2 cups cooked butter beans or lima beans. 

Pumpkin – fresh pumpkin, butternut squash, acorn squash or kabocha squash will do. 

Vegan Bouillon – great for adding flavor, I used Edwards And Sons Not Chick’n Bouillon Cubes, you can substitute vegetable broth with the amount of water used instead. 

Coconut Milk – I used canned coconut milk but fresh would even be better. See How To Make Homemade Coconut Milk

Water 

Scotch Bonnet Pepper – Added whole for flavor, you can sub with 1/4 teaspoon cayenne pepper.

Okra – add okra for the last 10 minutes so not to overcook. You can use fresh or frozen okras. When purchasing fresh okra, choose ones that are smaller, they are usually younger and more tender. 

Salt – To Taste

Some of the ingredients for the stew, butter bean, pumpkin, okra stew

How To Cook Butter Beans, Pumpkin, Okra Stew?

  1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, and ginger and cook stirring occasionally for about 3 minutes. 
  2. Stir in bell pepper, green onion, thyme, allspice, and cook for about one minute.
  3. Add tomato, butter beans, pumpkin. 
  4. Stir in vegan bouillon, coconut milk, water, pepper. Cover the saucepan, bring the stew to a boil, and then reduce to simmer for 10 minutes, stirring occasionally. 
  5. Add okra and cook for 10 more minutes until okra is tender and stew is thickened. Add salt to taste. 

Other Amazing Vegan Stews To Make

  1. Chickpea Stew
  2. Vegan Lentil Stew
  3. Black Bean Butternut Squash Stew
  4. Vegan Jamaican Stew Peas
  5. Ital Stew Recipe

Straight on image butter bean, pumpkin and okra stew in a black pot on a grey background with a black and white stripe.

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Overlay butter bean, pumpkin and okra stew in a black pot on a grey background with a black and white stripe.

Butter Beans Pumpkin Okra Stew

This flavorful Vegan Butter Bean, Pumpkin, Okra Stew is so simple to make and delicious. Butter beans, pumpkin chunks, and okra cooked in a seasoned coconut sauce with a blend of Jamaica herbs and spices, thyme, scallion, pimento, ginger, and Scotch bonnet pepper.
5 from 14 votes
Print Pin Rate
Course: Main Course
Cuisine: Jamaican
Keyword: butter beans pumpkin okra stew, pumpkin stew
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 86kcal

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 1/2 medium red bell pepper diced
  • 1 green onion chopped
  • 2 sprig thyme
  • 1/4 teaspoon ground allspice
  • 1 medium tomato chopped
  • 1 15-ounce can butter beans, or 1 1/2 cups cooked
  • 1 pound pumpkin cut into chunks
  • 2 vegan bouillon cubes
  • 1 15-ounce can coconut milk
  • 1/2 cup water
  • 1 Scotch Bonnet pepper whole, or 1/4 teaspoon cayenne pepper
  • 1 pound fresh okra or frozen whole or cut into slices, trimmed
  • Salt to taste

Instructions

  • Heat oil in a large saucepan over medium-high heat. Add onion, garlic, and ginger and cook stirring occasionally for about 3 minutes.
  • Stir in bell pepper, green onion, thyme, and allspice, and cook for about one minute.
  • Add tomato, butter beans, and pumpkin.
  • Stir in vegan bouillon, coconut milk, water, and pepper. Cover the saucepan, bring the stew to a boil, and then reduce to simmer for 10 minutes, stirring occasionally.
  • Add okra and cook for ten more minutes until okra is tender and stew is thickened. Add salt to taste.

Nutrition

Calories: 86kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 330mg | Potassium: 607mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7511IU | Vitamin C: 45mg | Calcium: 93mg | Iron: 1mg

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36 Comments

  1. I wish that I liked pumpkin. There are so many yummy things I miss out on bc I’m not a pumpkin fan. But I’ll send this to my daughter.

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