Zizzi Bold Bean Co Butter Bean Stufato
Vegan butter bean stew with harissa, lentils, and vegetables in smoky tomato sauce. Served in a dough bowl with crispy kale.
Contains Allergens
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Why you'll love it
Zizzi's Bold Bean Co Butter Bean Stufato is a celebration of plant-based Italian comfort food. This hearty vegan stew features plump butter beans and protein-rich lentils simmered in a smoky tomato sauce with aromatic harissa, sun-dried tomatoes, and fresh vegetables. The dish is both nourishing and incredibly satisfying, proving that vegan food can be bold, flavorful, and comforting. Traditionally served in Zizzi's signature dough bowl and topped with crispy kale, it's a complete meal that's as visually impressive as it is delicious. This restaurant favorite is surprisingly easy to recreate at home for a weeknight dinner that everyone will love.
About the original
Zizzi partnered with Bold Bean Co to create this show-stopping vegan dish as part of their Veganuary offerings. It quickly became so popular that it earned a permanent spot on the menu, showcasing Zizzi's commitment to inclusive dining and plant-based innovation.
The stufato (Italian for 'stew') represents the modern evolution of Italian cooking - taking traditional techniques and applying them to contemporary plant-based cuisine. By using premium ingredients like Bold Bean Co's giant butter beans, Zizzi proves that vegan Italian food can be just as indulgent and satisfying as traditional dishes.
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Ingredients
Stufato
- 800 g Butter beans — 2 cans, drained
- 200 g Red lentils — dried red lentils
- 500 ml Passata
- 400 ml Vegetable stock
- 1 piece White onion — diced
- 4 clove Garlic — minced
- 1 piece Courgette — diced
- 80 g Sun-dried tomatoes — chopped
- 2 tbsp Harissa paste
- 100 g Baby spinach
- 1 tsp Smoked paprika
- 3 tbsp Olive oil
- 1 tsp Fine sea salt
- 0.5 tsp Black pepper
Crispy Kale Topping
- 100 g Curly kale — torn into pieces
- 1 tbsp Olive oil
- 0.25 tsp Fine sea salt
Method
Preheat oven to 180°C (160°C fan) for crispy kale.
For kale: Massage kale with 1 tbsp olive oil and pinch of salt. Spread on baking tray.
Bake kale for 10-12 minutes until crispy. Set aside.
Heat 3 tbsp olive oil in large pan over medium heat. Add diced onion and cook for 5 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in harissa paste and smoked paprika. Cook for 1 minute to release flavors.
Add diced courgette and sun-dried tomatoes. Cook for 3-4 minutes.
Pour in passata and vegetable stock. Bring to a simmer.
Add red lentils. Simmer for 15 minutes until lentils are tender, stirring occasionally.
Stir in drained butter beans. Simmer for another 5 minutes to heat through.
Add spinach and stir until wilted, about 1-2 minutes.
Season with salt and pepper to taste.
Serve in bowls topped with crispy kale. Drizzle with extra olive oil if desired.
Tips & Variations
- Use Bold Bean Co butter beans for the best texture if you can find them.
- Adjust harissa to taste - start with 1 tbsp if sensitive to spice.
- Make the crispy kale ahead and store in an airtight container.
- The stufato thickens as it sits - add more stock when reheating.
- Serve with crusty bread to soak up the delicious sauce.
FAQs
- Can I use canned lentils instead?
- Yes! Use 400g canned lentils and add them with the butter beans to just heat through.
- Is this really vegan?
- Yes! This dish is completely plant-based with no animal products. Check your harissa paste doesn't contain honey.
- How do I make it less spicy?
- Reduce harissa to 1 tbsp or substitute with tomato paste and add paprika for smoky flavor without heat.
- Can I freeze this?
- Yes! Freezes beautifully for up to 3 months. Defrost overnight and reheat gently, adding extra stock if needed.
Nutrition (per serving)
| Calories | 385 kcal |
|---|---|
| Protein | 18 g |
| Fat | 12 g |
| Carbs | 52 g |
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