Spanish-Style White Bean Stew (Vegan, Healthy, High Protein, High Fiber)
Spanish-Style White Bean Stew is a filling vegan-friendly meal that’s easily made in one pot or pan in under an hour. Made with large white beans that are simmered down in a rich and deeply satisfying smoky paprika-infused tomato sofrito sauce, this meal is perfect when served with your favorite bread, rice, or couscous.
Equipment
- 1 large 30cm/ 12 inch skillet
- 1 large saucepan with lid (for the stock)
- Grater
- Sieve and ladle
- Kitchen knife and cutting board
Ingredients
- 1 medium onion diced
- 1 red bell pepper diced
- 4 garlic cloves chopped
- 1 heaped teaspoon of smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon white pepper
- 3 tomatoes grated and skin removed
- 2 bay leaves
- 1 x 14 oz 400g can of white beans (cannellini or similar)
- 3 cups of vegetable stock homemade or storebought
- 2 tablespoons Extra virgin olive oil
- salt to taste
Instructions
- Start by preparing your stock (either homemade or storebought), once boiled and ready, move on to the next steps.3 cups of vegetable stock
- In a large pot or deep-sided skillet, heat the olive oil and fry the onion until golden, then add the red pepper and fry for 5 minutes.1 medium onion, 1 red bell pepper
- Add the garlic and continue to cook for another minute until fragrant, then add a splash more olive oil and the paprika, thyme, and white pepper. Mix well and then add the grated tomato. Stir through and bring to a boil, reduce heat, and then simmer for 20 minutes.4 garlic cloves, 1 heaped teaspoon of smoked paprika, 1 teaspoon dried thyme, ½ teaspoon white pepper, 2 tablespoons Extra virgin olive oil, 3 tomatoes
- Add the vegetable stock, bay leaves, and white beans and season to taste with some salt. Simmer for another 10 minutes.2 bay leaves, 1 x 14 oz
- Season to taste, and serve with crusty bread.salt to taste
