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Hearty, warm, white bean stew topped with lemon pesto. Easy, healthy, filling, plant-based, vegan recipe

Simple White Bean Stew

Yield: 4 people

Description

You can serve these beans over thick chunks of good quality toasted bread, but we preferred our bread served alongside the bowl of beans

Ingredients

  • 1/4 cup olive oil (or garlic oil from Quick "Roasted" Garlic), plus more for drizzling
  • 2 cloves garlic, minced (or 4 cloves of Quick "Roasted" Garlic, smashed)
  • 1/4 teaspoon red pepper flakes, optional
  • 1 recipe A Pot of White Beans, drained and liquid reserved (about 4 cans or 6 cups)
  • 1 1/2 cups reserved bean cooking liquid (or vegetable broth)
  • 1/4 cup chopped fresh parsley
  • Salt & ground black pepper
  • Lemon Pesto, optional

Instructions

  • Heat oil and garlic over medium-low heat until garlic starts to sizzle and turn gold. Increase heat to medium and add optional red pepper flakes and all but 1/2 cup of the beans to the pot and cook, stirring frequently, to blend flavors, about 5 minutes.
  • Meanwhile, puree the 1/2 cup of beans and broth in a blender. Add bean liquid mixture to the pot of beans and continue to cook, stirring occasionally, until bean liquid has reduced to a creamy sauce consistency, about 5 minutes longer. Season with salt and pepper, stir in parsley, and serve in shallow bowls with a drizzle of olive oil and optional Lemon Pesto.