Mediterranean White Bean Stew

A healthy, budget-friendly, and easy weeknight dinner. This cozy vegetarian one-pot meal is loaded with plant-based protein and fiber, deeply nourishing and delicious.

By themediterraneandish

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 Extra virgin olive oil
• 0 Yellow onion
• 0 Garlic cloves
• 0 Carrots
• 0 Kosher salt
• 0 Freshly ground black pepper
• 0 Canned cannellini beans
• 0 Canned whole tomatoes with their juices
• 0 Ground coriander
• 0 Sweet Spanish paprika
• 0 Ground cumin
• 0 Crushed red pepper flakes
• 0 Kosher salt
• 0 Freshly ground black pepper
• 0 Lemon
• 0 Finely chopped fresh parsley
• 0 Extra virgin olive oil

Instructions

1. Heat extra virgin olive oil in a large pot over medium heat.
2. Add chopped yellow onion and sauté until translucent.
3. Add minced garlic cloves and sliced carrots, and season with kosher salt and freshly ground black pepper. Cook until carrots are tender.
4. Stir in canned cannellini beans and canned whole tomatoes with their juices.
5. Add ground coriander, sweet Spanish paprika, ground cumin, and crushed red pepper flakes (or Urfa biber).
6. Bring the mixture to a simmer and cook, with the lid tilted open, allowing the liquid to reduce into a thick, velvety sauce.
7. Once the sauce has thickened, adjust seasoning with more salt and pepper if needed.
8. Squeeze fresh lemon juice over the stew before serving.
9. Garnish with finely chopped fresh parsley.
10. Drizzle extra virgin olive oil over the top before serving.