Vegan White Bean Stew
This is such an easy recipe and the flavor is top-notch! Last minute invite? THIS is your recipe...
Ingredients
- 1 cup Cannellini Beans (dry) - if using cans, use 2 (15 oz) cans, drained and rinsed
- 1/2 cup Filtered Water
- 2 tbsp EVOO
- 1 large Yellow Onion, finely minced
- 3 cloves Garlic, finely chopped
- 1 medium Red Bell Pepper, chopped
- 1 cup Tomato Juice I always buy in glass - not tin or plastic
- 1 tsp Italian Seasoning
- 1/8 tsp Cayenne Pepper
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
- 2 tbsp Parsley, chopped
Instructions
- Soak the beans if using dry beans. I always add a little Apple Cider Vinegar to make them more digestable. I usually soak anywhere from 8 hours to 24 hours. This is optional, of course.
- Cook soaked beans (if using canned, skip 1st step) by filling a large pot with 6 cups water. Add beans and bring to a boil. Reduce to a simmer and cook beans on medium low heat for 60-90 minutes until tender.*About 15 minutes before the 60-90 minute mark, add in 1/2 tsp salt!
- Drain the beans and set aside
- Saute the onion in a saute pan. Cook about 5-7 minutes or until onions are translucent. Add garlic and cook an additional 30 seconds or so.
- To the saute pan, add the bell pepper and cook until desired tenderness.
- To the large bowl of beans, add the onion, garlic, and bell pepper mixture - along with the: tomato juice, italian seasoning, Cayenne pepper, and the remaining 1/2 tsp of salt and pepper. Bring the stew to a boil and stir everything together well.
- Reduce the heat once boiled to medium-low. Cover the bowl with a lid and cook for 20 minutes.
- Once cooked through, turn off the hear and sprinkle the stew with chopped parsley.
- *I serve this with a boule of homemade Einkorn bread! Delish!