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.
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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