Prep with Precision

Dice your onion, carrots, and celery into small, even cubes. The smaller the dice, the faster they soften and the better they integrate into the finished stew. Mince your garlic separately—never add it at the same time as the other veggies, or it will burn before they are ready.

Sauté the Aromatics

In a large, wide pot, warm the olive oil over medium heat. Once it shimmers, add the onion, carrot, and celery. Sauté for about 8 minutes, stirring occasionally, until they are soft and just beginning to turn golden. Add the garlic for the final 1 minute, stirring constantly so it becomes fragrant without scorching.

Construct the Tomato Base

Pour in the crushed tomatoes and the vegetable broth. Use your wooden spoon to scrape up any browned bits (the fond) from the bottom of the pot—that’s where the deep flavor lives! Stir in the smoked paprika, Tajín, lemon pepper, thyme, oregano, salt, and black pepper.

The First Simmer

Bring the mixture to a gentle simmer. Reduce the heat to medium-low. Cook uncovered for 10 minutes. This allows the water in the tomatoes to evaporate slightly, concentrating the flavors and removing that "tinny" raw tomato taste.

Incorporate the Butter Beans

Gently stir in your rinsed butter beans. Ensure they are fully submerged in the tomato broth. Simmer for another 10 minutes. This gives the beans enough time to warm through to their core and absorb the spices from the sauce.

The Creamy Transformation

Lower the heat to low. Slowly pour in the coconut milk, stirring as you go. Watch as the deep red stew transforms into a velvety, creamy orange.

Chef’s Tip: Do not boil the stew once the coconut milk is added; high heat can cause the coconut fat to split, ruining the smooth texture.

Taste and Garnish

Take a final taste. Does it need a little more Tajín for brightness? A pinch more salt? Serve it hot with a side of crusty bread or over a bed of fluffy rice.