Cannellini beans are the underdog of beans. One of those ingredients you can’t say you crave, but you can say tastes good every time you eat them.
These are typically enjoyed in greek, Italian and mediterrainean cuisine, typically made with a tomato base. I was inspired by this one greek take away spot in Kings’ cross, who was always infamous for its vegan-friendly options.
What I’d typically get is their boiled white rice, salad of the day and their cannellini beans, in tomato-ey sauce – All in one cheap and cheerful takeaway box.
What’s in cannellini bean stew?
For this stew you’ll need cannellini beans, chopped tomatoes (canned is okay), bell pepper, onion and some stock, spices and seasonings.
What does white bean stew pair well with?
This stew pairs beautifully with rice, as well as quinoa and cous cous. You can also pair this with some roasted potatoes, or even some creamy vegan mash! The choice is yours, it goes well with pretty much anything.
We hope you enjoy this cannellini bean stew, it was fun putting it together. Thanks for choosing veganising it for your recipe inspiration, be sure to bookmark this for future reference.
Share with a friend and drop a comment with what you served it with, stay blessed.
| Prep Time | 10 Minutes |
| Cook Time | 35 Minutes |
| Passive Time | 45 Minutes |
| Servings |
People
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- 400 Grams Cannellini beans
- 400 Grams Chopped tomatoes
- 2 Small Potatoes
- 1 Medium Red Bell Pepper
- 1 Large Carrot
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tsp Oregano
- 1 Tsp Smoked Paprika
- 1 Tsp Basil
- 1 Tsp Chilli powder
- 1 Tsp All purpose seasoning
- 1 Tbsp Tomato Paste
- 1 Stock Cube Dissolved in 300ml water
- Salt
- Black Pepper
Ingredients
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- Rinse the cannellini beans over a sieve with running water, set aside.
- Peel and dice an onion and bell pepper into larger cubes, set aside. Peel a carrot and cut into slices, and cube potatoes into 1/2 inch cubes.
- Heat oil on a saucepan, once hot, add onion and bell pepper, frying for 3-5 minutes on a medium heat, meanwhile heat water in a kettle.
- Squeeze tomato paste followed by seasonings, and a splash of water, stir to combine into a diluted paste, bring to a boil. Follow up with drained beans and tomato blocks, stir and turn the heat down to medium.
- Dissolve stock in a mug of hot water from the kettle, add to the saucepan. Bring to a boil, then turn down to a low-medium heat, cover and simmer for a further 20-25 minutes to thicken.
- Once beans are cooked through, add a crack of black pepper and some salt to taste. Serve and enjoy with your favourite sides.
