Butter beans spinach &Mixed potatoes
A hearty, comforting dish made with butter beans, sweet potatoes, red potatoes spinach, bell peppers, and garlic simmered in a creamy coconut milk broth. Packed with bold flavor and perfect for a cozy plant-based meal.
Ingredients
2 tablespoons butter
1 medium red onion, chopped
1 green bell pepper, diced
½ red bell pepper, diced
5 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into chunks
5–6 small red potatoes, sliced
2 (15-ounce) cans butter beans, drained and rinsed
1 (13.5-ounce) can full-fat coconut milk
3–4 cups fresh spinach, roughly chopped
¼ cup fresh cilantro, chopped
1 cup vegetable broth or water
Seasonings
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Complete Seasoning
1 teaspoon paprika
½–1 teaspoon Slap Ya Mama seasoning
Salt and black pepper, to taste
Instructions
Melt the butter in a large pot over medium heat.
Add the onion, green pepper, and red pepper. Sauté for 4–5 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the sweet potatoes and red potatoes. Stir to coat with the butter and vegetables.
Season with the garlic powder, onion powder, Complete Seasoning, paprika, Slap Ya Mama seasoning, salt, and pepper.
Pour in the coconut milk and vegetable broth. Stir well and bring to a gentle boil.
Cover and simmer for 15–20 minutes, or until the potatoes are almost fork-tender.
Stir in the butter beans and cook for 5 minutes.
Add the fresh spinach and cilantro. Stir until the spinach wilts into the creamy broth, about 2–3 minutes.
Taste and adjust the seasoning if needed.
Serve warm with crusty bread, over rice, or enjoy it as a hearty meal on its own. The creamy coconut broth, tender potatoes, butter beans, and spinach create a rich, comforting dish with plenty of flavor.
This butter beans and mixed potatoes dish is a wonderful example of a nourishing and satisfying plant-based meal that's perfect for any season. One of the keys to its depth of flavor is the creamy coconut milk broth, which not only adds richness but also complements the natural sweetness of the potatoes and the earthy taste of butter beans. Using both sweet potatoes and red potatoes gives a nice textural contrast, with sweet potatoes offering a soft, creamy bite and red potatoes providing a firmer texture. In my experience, sautéing the bell peppers and onions until softened enhances the natural sweetness and builds a flavorful base for the dish. The combination of seasonings like paprika, garlic powder, onion powder, and Slap Ya Mama seasoning brings a subtle spicy and smoky note, elevating the comfort level of the recipe. Adding fresh spinach near the end ensures it retains its vibrant color and nutrients, while the fresh cilantro adds a pleasant herbal brightness to the creamy broth. This dish pairs beautifully with crusty bread to soak up the sauce, or served over steamed rice for a filling meal. For those looking to adapt the recipe, you could swap butter beans with other legumes like cannellini or chickpeas, or use kale instead of spinach for a bit more chewiness. The vegetable broth can also be substituted with mushroom broth for added umami. Overall, this recipe is a fantastic option for anyone seeking a wholesome, comforting meal that’s both delicious and easy to prepare. It suits vegans and vegetarians well, providing protein, fiber, and a range of vitamins in a single pot.
