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5 from 5 votes

Tunisian Butter Bean Stew

Learn how to make Pkaila Tunisian Jewish Butter Bean Stew. Our easy North African spinach and bean soup is vegan, vegetarian and gluten free.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: North African, tunisian
Keyword: Butter Bean Stew, Pkaila
Servings: 8
Calories: 264kcal

Equipment

  • French knife
  • measuring cups
  • measuring spoons
  • Dutch Oven
  • Spatula or Wooden Spoon

Ingredients

  • 80 g Cilantro chopped and divided
  • 30 g Parsley
  • 450 g Baby Spinach
  • 1/2 cup Olive Oil
  • 1 Spanish Onion finely chopped
  • 5 Garlic Cloves crushed
  • 2 Green Chiles seeds removed and finely chopped
  • 1 tbsp Ground Cumin plus 1 teaspoon
  • 1 tbsp Ground Coriander
  • 1 tsp Ground Cinnamon
  • 1.5 tsp White Sugar
  • 2 tbsp Lemon Juice
  • 1 L Vegetable Stock
  • Kosher Salt and Pepper to taste
  • 500 g Yukon Gold Potatoes peeled and cut into 1-inch pieces
  • 19 oz Canned Butter Beans drained

Instructions

  • In batches, put the 80 grams of cilantro, parsley and spinach into a food processor and pulse until finely chopped. Set aside.
  • Put 5 tablespoons of the olive oil into a Dutch Oven or large pot. Add the onion and fry for 8 minutes, stirring occasionally, until soft and translucent. Add the garlic, chiles, and all the spices and continue to cook for 5 minutes, stirring occasionally.
  • Increase the heat to high and add the chopped herbs and spinach to the pot along with the remaining 3 tablespoons of olive oil. Cook for 10 minutes, stirring occasionally, until the spinach turns a dark green. Stir in the sugar, lemon juice, stock and 2 teaspoons of salt, scraping the bottom to ensure it doesn't burn. Bring to a slow boil, then decrease the heat to medium, add the potatoes and cook gently until they are soft, around 20-25 minutes. Add the butter beans and cook until warmed, around 3 minutes.
  • Remove the pot from the heat and stir in the remaining 20 grams of cilantro. Divide among four bowls, drizzle with some olive oil and serve with lemon wedges.

Nutrition

Calories: 264kcal | Carbohydrates: 30.3g | Protein: 8.1g | Fat: 14.8g | Saturated Fat: 3g | Sodium: 423mg | Potassium: 1003mg | Fiber: 7g | Sugar: 4.5g | Calcium: 113mg | Iron: 5mg