White Bean Stew

 

This hearty dish pairs well with rice, potatoes, sausages, rustic bread and pickles or sauerkraut. I used organic canned beans but if you wish to use dry beans, soak them overnight, drain, cover with plenty of water, add in 2 bay leaves and boil until tender. 

Ingredients (serves 4-6)

- 6 cups white kidney beans, boiled and drained 

- 2 onions, diced

- 1 red (or other color) pepper, diced

- 1 large carrot, peeled and grated

- 500 ml tomato sauce

- 3 Tablespoons extra virgin olive oil

- 1 Tablespoon paprika

- 1 Tablespoon dry parsley/ a handful fresh parsley, chopped

- sea salt and freshly ground black pepper

Heat the olive oil and sauté the diced onions until translucent then add in the diced peppers and continue cooking for a few minutes, stirring often, until peppers start to change color and soften. Add in the grated carrot, stir to combine and cook for another minute. Add in the paprika and parsley and cook for a minute, until fragrant, then add in the boiled beans and tomato sauce, season with salt and pepper and bring to the boil on low heat, stirring often as the beans will tend to stick to the bottom. Simmer for for 10-15 minutes, until carrots are cooked and the sauce comes together. Taste and adjust the seasonings to your preference. Enjoy!