Mediterranean White Bean Stew

In this stew of Mediterranean white beans, creamy beans, which can be cleaned with sweet carrots, hot spices and bright tomatoes for a rich and comforting dish. Finished with fresh parsley and a lemon narrow, it is simple, nourishing and full of bold Mediterranean flavors!

This creamy stew is a version of the Egyptian white bean stews with which I grew up: a welcoming winter staple from my mother’s cuisine. It is the type of simple and humble meal that looks like a hug, which fills the house with the rich aroma of tomatoes, garlic and hot spices.

Cremous white beans become velvety and delicious, immersing all those flavors as they sip. Using a pinch of Pepe URFA (If you have it!) It adds a thin smoked sweetness that makes this recipe for healthy extra special soup.

One last lemon narrow and a drizzle of good olive oil put everything together with a little brightness. This recipe is proof that some Mediterranean pantry points can turn into dinner in less than 30 minutes! It is the perfect meal for the week: minimum effort, great reward.

Ingredients for white beans stewed

This comfortable stew of white beans joins with simple and cheap ingredients that you probably already have in your pantry. Some hot spices, canned beans and a drizzle of good olive oil are transformed into a rich and satisfactory meal in no time. Here is everything you need:

• Cannellini beans: These medium -sized white and creamy medium -sized beans make the creamy base perfect for this stew. I use canned beans for convenience, but you can cook dry beans from scratch using these methods if you prefer! You can also replace cannellini beans with a dark blue beans or butter beans.
• Extra virgin olive oil: A generous rainy adds wealth to the stew and helps to bring together all the flavors. I use ours Private reserve of Greek extra virgin olive oil For its bold and pepper finish.
• Onion and garlic they are a Classic Duo of Mediterranean flavor! The onion adds sweetness, while the garlic gives the stew with depth and heat.
• Carrots Add natural sweetness and a little consistency to balance creamy beans.
• Canned tomatoes Absorting you magnificently as they subscribe, creating a rich and slightly spicy base. I like to buy all the tomatoes and then break them slightly before adding them to the stew. You can do it by cutting them in the can with a pair of kitchen shears or carefully crushing them in your hands while adding them: garnish a apron!
• Spices: A trio of coriander on the ground, cuminAND sweet pepper Instill the stew with a warm and earthy flavor and a nice color.
• Urfa Biber (or chopped red chilli flakes): This type of optional but highly recommended pepper flakes adds a smoky heat and slightly similar to the obette. More on this ingredient below!
• Kosher and freshly ground black pepper salt: The beans drink condiment, then add salt and pepper to this recipe for white bean stews is essential: not being shy with them!
• Lemon: A fresh lemon juice narrow in the end illuminates everything.
• Parsley: The chopped fresh parsley adds a fresh finish and based on herbs that magnificently completes hot spices.

Spotlight Ingredient: Urfa Biber

Urfa Biber or Urfa Pepe is a rich and deeply flavored type of dried pepper flakes from the south -oral Türkiye. The best way to describe the flavor is a thinly smoky and sweet flavor with a delicate heat that is built.

To make Urfa Biber, the chillies are collected for peak maturity, dried in the sun, carefully healed and finely ground. They have a deep burgundy color and a complex flavor with a pinch of sweetness – something of raisins and chocolate – and a kind and persistent warmth.

How to stove white beans

The use of canned beans and tomatoes makes this recipe of white beans stew the type of dish you can put together in just over 30 minutes.

I have always loved beans, not only for their versatility but because they are truly a superfood Mediterranean diet. They are rich in fiber, full of vegetable -based proteins and keep you full for hours without weighing you down. Furthermore, they take flavors so magnificently, whether they are tomato and warm or aromatic spices such as garlic and parsley.

This stew is just one of the many ways in which I love to cook with beans and once tried, I think you will be captured too! Here is the trial, it starts to end:

• Brown the vegetables. In a large Dutch oven, hot from 2 to 3 tablespoons of extra virgin olive oil over medium-high heat until it is sparkling. Add 1 large and finely chopped yellow onion and cook for 3-5 minutes, mixing regularly, until golden brown. Add 2 large -choped garlic cloves and 3 pelade and chopped carrots and season with a large pinch each of kosher and black pepper salt. Cook, stirring often, until the carrots softened, about 5 minutes more.
• Add beans, tomatoes and spices. Add 3 (14.5 ounces) cannllini beans cans, make sure to drain and rinse them and 2 (15 ounces) whole cans with their juices, slightly breaking the tomatoes. Connect with 1 teaspoon of coriander on the ground, 1/2 teaspoon of sweet Spanish paprika, 1/2 teaspoon of ground cumin and 1/2 teaspoon of URFA bottle or crushed chilli flakes. Add another large drizzle of olive oil and a large dash each of kosher and black pepper salt.
• Boil, then cook over low heat. Bring the shock to the boil for about 5 minutes, then turn the heat down. Partially cover the Dutch oven, leaving a small opening at the top. Cook over low heat for about 20 minutes until the beans softened and the sauce has slightly thickened.
• Finish and serve. Mix the juice of half a lemon and 3 tablespoons of finely chopped fresh parsley. Backed bowls and serve seasoned with a drizzle of olive oil.

Make it your

This recipe of white bean stews is infinitely flexible! Feel free to customize it as you prefer. Here are some ideas to start:

• Make it more abundant: Add spelled or full rice cooked to the stew for an even more filling and rustic meal that is suitable for the Mediterranean diet. More information on the health benefits of whole grains here.
• Give a smoky turning point: Exchange the sweet paprika for Smoked paprika To bring out a deeper and smoky flavor.
• Add something green: Mix a handful of chopped cabbage or spinach in the last minutes of cooking for extra nutrition. You can also add chopped or grated zucchini or summer pumpkin together with the onion to add even more vegetables.
• Make it creamy: Crush some of the beans while cooking or will also be a part of the stew using a Immersion blender To create a thicker and creamier consistency.
• Add condiments: Crumble Feta Cheese on the finished plate for a creamy and salty contrast or sprinkle on some crunchy croutons for a nice crunch.

What to serve with stew of white beans

Also, if you are trying to eat more vegetarian or vegetable meals, this is easy to add to your rotation. It is abundant and satisfactory alone, so you don’t need much more on the table. I love serving it with hot pita or crunchy bread to collect every last bit, but it is also fantastic on rice or couscous for a more filling meal.

To complete this comfortable stew of white beans, I advise you to serve it with some simple sides that complete its rich and warm flavors. A must is a hot and crunchy bread to absorb the delicious broth. This olive bread without impulse is easier than it seems or feels this roast garlic focaccia!

I like to finish this welcoming meal with something light and sweet, such as an agrouse winter fruit salad or keep it simple with some pieces of dark chocolate and some slices of fresh orange.

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