Dinner

Slow Cooker Butter Bean and Squash Stew

Name: Slow Cooker Butter Bean and Squash Stew
Total time: 370 min
Yield: 4 servings
Ingredients: 2 tins butter beans (400g each), drained; 1 butternut squash (about 800g peeled), in chunks; 1 onion, chopped; 2 garlic cloves; 1 tin chopped tomatoes (400g); 1 tsp smoked paprika; 500ml vegetable stock; 100g kale, shredded; 1 tbsp olive oil

Butternut squash and butter beans in a smoky tomato sauce with kale.

Bowl of white beans with greens and squash

370 minServes 4235 kcal per serving

What you need

2 tins butter beans (400g each), drained
1 butternut squash (about 800g peeled), in chunks
1 onion, chopped
2 garlic cloves
1 tin chopped tomatoes (400g)
1 tsp smoked paprika
500ml vegetable stock
100g kale, shredded
1 tbsp olive oil

How to make it

Step 1
Put everything except the kale and oil in the slow cooker.
Step 2
Cook on low for 6 hours or high for 3 hours.
Step 3
Stir in the kale for the last 15 minutes.
Step 4
Drizzle with olive oil to serve.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	235 kcal
Protein	11 g
Carbohydrate	39 g
Fat	4 g

This recipe fits these eating styles by the numbers and the ingredients: Low carb, Mediterranean.

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Last updated 24 September 2026