Step 1

Soak the butter beans in a bowl with water to cover by at least two inches. Let stand overnight or at least for six hours until the butter beans have doubled in size. Drain out the water.

Step 2

Place olive oil and garlic in a large pot or Dutch oven. Turn heat to medium low and saute for a minute.

Step 3

Stir in the vegetables: onions, bell peppers and carrots. Add a pinch of salt and ground black pepper to taste. Saute for five minutes over medium heat or until the vegetables are partly tender. We are not looking to brown them.

Step 4

Stir in the soaked, drained butter beans, oregano and bay leaves. Mix well.

Step 5

Add the vegetable stock or water to the pot and mix well. Bring to a boil, then turn heat down to a simmer and cover the pot. Let the beans cook 30-40 minutes or until they are tender.

Step 6

Use a ladle to mash just a few butter beans. This will help thicken the sauce. Add salt if needed and stir in the vegan butter at this time, if using. Stir in the parsley. Turn off heat. The sauce will thicken further as the beans stand.