White Bean and Tomato Stew
By Amanda Wong Rainbow Seaweed Salt
January 14, 2021
Nothing beats a good bowl of stew when it comes to comfort food. This vegan-friendly stew uses white beans which is an economical and rich source of protein.
We used canned beans in this recipe but if you prefer to use dried beans, you’ll have to soak the beans overnight. On the next day, transfer the beans to a pot filled with clean water and bring it to a boil then simmer for 45 minutes or until the beans are tender.
To make this a complete meal, serve with a few slices of sourdough on the side!
Products used in this recipe - Rainbow Seaweed Salt
- Prep: 10 mins
- Cook: 40 mins
- Yields: Serves 2
1 can of white beans (400g), drained and rinsed
Pinch of ground cayenne pepper
1Heat a medium-size casserole on the stove and add in the olive oil.
2Once the pan is heated, add onion and garlic. Sauté for 2-3 minutes.
3Add the capsicum and sauté for another 2-3 minutes.
4Add the vegetable stock, tomato paste, herbs and spices, Rainbow Seaweed Salt and pepper then stir well and let it simmer for 5 minutes.
5Add the beans and continue to simmer for another 15-20 minutes.
6Garnish with fresh herbs and vegan feta when you’re ready to serve. Best to be eaten hot and with a slice of warm bread.
Categories - lunch, dinner, vegan