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Simple White Beans Stew

Nutritious, creamy white beans stew that is budget-friendly, vegan, gluten-free and requires only one pot to make.
Total Time45 mins
Course: Main Course
Cuisine: European
Keyword: white beans


  • 2 cups white beans skinless/or pre-soaked
  • 1 red bell pepper minced
  • ½ can tomatoes or 2 raw
  • 1 onion head cleaned
  • 2 carrots peeled
  • 2 cloves garlic
  • 4 tbsp olive oil or vegetable oil of choice
  • 2 tsp sweet paprika
  • 1 tbsp spearmint fresh (or just mint)
  • Salt and black pepper to taste
  • 6 cups of water or more as needed


  • Wash red pepper, carrots, garlic, onions and tomatoes (if using fresh) under cold water, peel well and chop into small pieces. If using canned tomatoes, add them with the white beans (step 3)
  • In a regular cooking pan (with lid) place olive oil, paprika and add the minced vegetables. Let simmer on low to medium heat until vegetables turn soft (approx. 5 min). Stir frequently to prevent burning.
  • Then, add white beans (presoaked/ skinless or canned) and water, stir well and bring to a boil. Once boiling, reduce heat to medium/low and let simmer until white beans and/or vegetables are cooked. Stir frequently and add more water as needed to reach desired creaminess.
  • 10 minutes before removing from stove top, add salt, black pepper and spearmint (mint).
  • Serve warm, topped with some hot paprika if desired (optional).


One pot; Nutritious; Vegan; Gluten-free; Kid-friendly;
1) It’s recommended to stir frequently (every 10 min per se) as white beans tend to stick easily to the bottom of the pan.
2) If using canned beans, cooking time will reduce drastically. The water quantity as well might need adjustment. In addition I would add 4 cans of beans to make a bigger meal.