Easy White Bean Stew with Tomatoes
- 500 g (2½ cups) white beans, drained and rinsed (cannellini or navy)
- 450 g (2 cups) potatoes, peeled and cubed
- 400 g (14 oz) canned diced tomatoes
- 480 ml (2 cups) water
- 2 vegetable broth cubes
- 2 tablespoons (30 ml) olive oil
- 3 cloves garlic, minced
- 1 fresh red chili pepper, seeded and chopped
- 15 g (½ cup) fresh parsley, chopped
- 10 g (⅓ cup) fresh chives, chopped
- 1½ g (½ teaspoon) salt, or to taste
- 0.5 g (¼ teaspoon) black pepper, or to taste
1. Place a large pot over medium heat and add the olive oil, garlic, and chili pepper. Sauté for 2 to 3 minutes until fragrant but not browned
2. Pour in the water and add the vegetable broth cubes, diced tomatoes, cubed potatoes, salt, and black pepper. Stir well to combine
3. Bring the mixture to a rolling boil, then reduce the heat to medium-low (85°C/185°F). Simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender
4. Stir in the drained white beans and continue simmering for 5 minutes to heat through
5. Remove from heat and add the chopped parsley, chives, and olive oil. Stir gently to combine
6. Taste and adjust seasoning with additional salt and pepper if needed
7. Serve immediately while hot, accompanied by thick crusty bread. Offer aged cheddar cheese on the side for those who want it
- large pot
- cutting board
- knife
- measuring cups
- wooden spoon
- cheese grater
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.