Healthy White Bean Stew

This vegan white bean stew is a healthy and quick recipe featuring white beans and basic vegetables simmered in a tomato juice. It's so delicious and perfect for a cozy winter dinner. 

Ingredients:

– ▢1 c dry Cannellini beans or 2 (15-oz) cans Cannellini beans – ▢12 c water – ▢2 tablespoon olive oil – ▢1 large onion finely minced – ▢3 cloves garlic chopped – ▢1 red bell pepper chopped – ▢1 c tomato juice – ▢1 teaspoon Italian seasoning – ▢⅛ teaspoon cayenne pepper or more – ▢1 teaspoon salt – ▢¼ teaspoon pepper – ▢2 tablespoon parsley

1. Start off with soaking your white beans. Rinse your white beans and add them to a large bowl. Fill the bowl with water. It should cover the beans completely. Leave it on the counter for at least 8 hours or better overnight to expand. (Skip this step if using canned beans)

2. Cook the Cannellini beans by filling a large pot with water. Add beans and bring to a boil. Reduce to a simmer and cook on a medium low heat for 60-90 minutes until beans are tender. 15 minutes before the beans are ready, stir in ½ teaspoon of salt. Drain the beans.

3. Next, heat olive oil in a large non-stick pan and over a medium heat. Add onion and sauté stirring occasionally for 5-7 minutes until the onion is translucent. Stir in garlic and cook for 30 more seconds.

4. Finally, add bell pepper, beans, tomato juice, Italian seasoning, cayenne pepper, the remaining salt and pepper. Bring the stew to a boil and give everything a nice stir. Reduce the heat to medium-low, cover the pan with a lid and cook for 20 minutes.

5. When the white bean stew is ready, turn off the heat, sprinkle it with parsley and serve with some crusty or toasty bread.

More bean stew recipes: 

Moroccan Bean Stew