on Oct 25, 2024, Updated Nov 06, 2024
Why You’ll Love My Bean Stew
Warm, comforting, filling bean stew in 30 minutes? I got you! 👊 What makes this recipe “lazy” is the use of canned beans, which require nothing more than a can opener, instead of traditional dried beans, which need to be soaked overnight. This is a perfect meal, which happens to be vegetarian, but you can also bulk it up with sausage, kielbasa, pork chops, or ribs. 🍖 You’ll want to fully cook the meat first and then nestle it into the prepared stew, for serving.
How to Prepare
🫑 First, follow my instructions to roasting bell peppers here. Once roasted, peel, chop, and set aside 1/3 cup chopped peppers. 🥕 Add the olive oil to a soup pot over medium heat. Once the oil begins to shimmer, add the onions, carrot, and celery. Stir. 🧄 Once the onions start to become translucent, add the roasted bell peppers and garlic. Stir for 1 minute, then add the seasoning: oregano, salt, paprika, and flour. Cook for 1 minute, stirring occasionally. 🍅 Add the tomato sauce making sure to stir, and cook, stirring, for about 1 minute. Add the broth and beans. Let the stew come to a boil, then reduce the heat to medium-low, and cook for 20 minutes or until the stew has reached your desired consistency. 🥣 Finally, taste for salt and adjust as needed. Serve and enjoy!
Variations and Substitutions for Bean Stew
Best Served With
A crusty loaf of bread is a must alongside stewed beans. You can serve this with Garlic, Cheddar, Olive, Gluten Free, and traditional No Knead Bread are all excellent options. 🥖 I like to spice this up with some hot pepper oil; but feel free to use your favorite hot sauce of choice. 🥵 My easy, soft, slab focaccia is perfect for dipping into this stew. You can’t go wrong with a Simple Green Salad and bean stew for dinner. 🥗
Common Questions
