Deliciously Ella’s three bean stew is super comforting and completely meat-free…
Deliciously Ella’s three bean stew is the perfect winter-warmer if you’re looking for a better-for-you option. With protein-packed beans, this meatless stew is a great veggie alternative if you’re cooking for vegetarian friends or if you’re on a vegetarian diet yourself. This bean stew recipe also has plenty of veg to get your 5-a-day intake up. To make this recipe, you’ll need to let the tomatoes, celery, onion and red peppers bubble away with the spices for half an hour, and then all you need to do is add the beans 10 mins before you’re ready to eat. Ella says: ‘As soon as autumn arrives and the weather cools down, I start making this all the time. It’s a warming, hearty dish that tastes lovely served on a hot bed of brown rice or quinoa with a big dollop of Mango Salsa on top. I love the mix of black, butter and cannellini beans; they create such a fantastic mix of textures that satisfies me every time. This is very freezable, so you can make a larger quantity and keep the rest to enjoy as a healthy ready meal for when you’re busy. I never used to eat much onion, as it didn’t agree with me, but I’ve been slowly reintroducing it to my diet… which is why you’re now seeing more of it, too. If you’re not an onion person, feel free to leave it out though.’
- Latest Recipes
- Explore More
- Spicy bean and vegetable stew
- Spanish Beans in Tomato Sauce
- Why you’ll love this recipe
- Ingredients for Spanish Beans
- Reader Testimonials for Spanish Beans
- What are Spanish Beans?
- Tips and Tricks for Spanish Beans
- Vegan Spanish Recipes
- How to Make Spanish Beans (step by step tutorial)
- Get the recipe for Spanish Beans with Tomatoes
- Vegan Spanish Beans with Tomatoes
- Rustic Bean Stew
- Vegan White Bean Stew is Perfect for Freezing Too
- Let’s Get Connected!
- Vegan White Bean Stew
- Large glug of olive oil
- 2 celery sticks, finely chopped
- 1 medium onion, finely chopped (optional)
- salt and pepper
- 4 garlic cloves, finely chopped
- 2 red chillies, deseeded and finely chopped
- 400g can of chopped tomatoes
- 4 tablespoons tomato purée
- 2 red peppers, finely chopped
- 400g can each of butter beans, black beans and cannellini beans, drained and rinsed
- large handful of fresh coriander
Heat the oil in a large saucepan over a medium heat. Add the celery and onion (if using) with lots of salt and pepper, then stir. Cook until the celery is turning translucent, then add the garlic and chillies and cook for a minute, stirring so that nothing catches.
Add the canned tomatoes, tomato purée, red peppers and 350ml of water and let it bubble for about 30 minutes, stirring to break down the tomatoes now and then, until the sauce is starting to reduce and the peppers are soft.Once you’re ready to eat, add the beans. They’ll need about 10 minutes. When they’ve had that, turn the heat off and let cool slightly.
Serve in bowls with some Mango Salsa mixed through each serving, topped with a sprinkling of coriander.
Click to rate (661 ratings) Sending your rating
Video of the Week
Spicy bean and vegetable stew
Heat the oil in a large, deep non-stick frying pan, saucepan or sauté pan. Stir-fry the aubergine over a high heat for 3 minutes until nicely browned. Add the onions to the pan and cook for 2 minutes, stirring often. Scatter the peppers and sweet potato into the pan and stir-fry with the aubergine and onions for another 4 minutes. Sprinkle over the spices and cook for 1 minute, stirring constantly.
Add the chopped tomatoes and beans and stir in the 600ml of water. Season with a good pinch of salt, bring to a simmer and cook for 10 minutes, stirring occasionally. Add the courgette, return to a simmer and cook for a further 10 minutes, stirring regularly.
Mix the cornﬂour with the 2 teaspoons of water to make a thin paste and stir this into the bean mixture. Cook for 5 minutes or until the sweet potato is just tender and the sauce is thick. Stir regularly, especially towards the end of the cooking time to prevent the sauce sticking. If it does start to stick, add a splash of water.
Remove the pan from the heat, stir in the lime juice and serve the stew topped with half-fat crème fraiche and scattered with fresh coriander leaves if you like. Add lime wedges for squeezing.
These Spanish beans with tomatoes and smokey sweet spices are so easy to make in one pot in less than 20 minutes with just 7 ingredients. Only 125 calories per serving, this Spanish bean stew recipe is perfect as tapas, main meals or a side dish. Vegan, vegetarian and gluten-free.
Spanish Beans in Tomato Sauce
This easy gluten free vegan recipe for Spanish beans is rich, flavourful and smoky.
The white beans stew in the thick tomato sauce, spiced with paprika.
This version of Gigantes Beans is smokey and delicious, perfect mopped up with a hunk of fresh bread.
You can serve it as tapas, on its own or as a side dish.
Plus, it’s ready in just 20 minutes!
This recipe was originally published in June 2016. Updated November 2018.
Why you’ll love this recipe
- Only takes 20 minutes.
- Hearty and filling.
- Makes a great tapas, side dish or main meal with bread or rice.
- Uses just a few pantry ingredients and a few fresh.
- Only 125 calories per serving
Ingredients for Spanish Beans
You only need a few simple pantry and fresh ingredients to make tasty Spanish beans:
Canned (or cooked) Lima beans (aka butter beans)
Large sautee pan, pot or frying pan
Reader Testimonials for Spanish Beans
Loads of you have been making this recipe! Here are some reader reviews:
⭐⭐⭐⭐⭐’These Spanish beans were so simple and easy to make, and not to mention delicious. I made the naan bread suggested in the post and that was quick simple and went perfect with the beans. I surly will be making this again and again for my family. ‘ – Karen
⭐⭐⭐⭐⭐ ‘Amazing, really quick, easy and full of flavour. Served the gigantes beans over rice.” – Ali
⭐⭐⭐⭐⭐ ‘This Spanish bean stew was very easy to make and it was delicious!’ – Catherine
⭐⭐⭐⭐⭐ ‘Very simple and tasty. Smoked paprika really adds a layer of flavour. I served over rice for a complete meal.’ – Mitchel
⭐⭐⭐⭐⭐ ‘This has become a regular meal in our house.’ – Katie
⭐⭐⭐⭐⭐ ‘Absolutely delicious! I was pleasantly surprised that little seasoning was needed. I was tempted to add a little ‘All Seasoning’ but it was not necessary. I normally take a photo but the family and I devoured it and there is none left. I would definitely make this again.’ – Debbie
⭐⭐⭐⭐⭐ ‘I used both sweet and hot Spanish pimenton, also some cinnamon, and cooked it slow and long. Good flavour’ – Julia
Have you made these Spanish Beans? Let me know in the comments!
What are Spanish Beans?
In Spain, you can often find versions of this bean stew on tapas menus. Large white beans (lima beans / butter beans) are cooked in a rich and smoky tomato stew that’s seasoned with smoked paprika.
At the end, a large handful of fresh spinach leaves is added and wilted into the stew.
Spanish Beans are delicious hot as a stew, side dish or tapas.
They’re also delicious cold as a hearty salad.
Tips and Tricks for Spanish Beans
- I used canned white beans (butter/lima beans) for these gigantes beans but you can also used dried beans. Just soak them for 4 hours or overnight in a bowl with plenty of cold water. Then drain and rinse them before boiling for 45 minutes. Then carry on with the recipe.
- You can substitute any other white beans in this bean stew that you have to hand such as Great Northern beans, though I like the large butterbeans, lima beans. They have a great potato-like texture that really makes this a hearty dish.
- Be sure to get the onions nice and soft before moving on to the next step so they’re soft and flavorful.
- For a quick side dish, my yeast free naan bread recipe is a tasty flatbread that’s perfect for mopping up the Spanish Beans’ juices and only takes minutes to make.
Vegan Spanish Recipes
My husband recently returned from a trip to Almeria in Andalusia, southeastern Spain.
He was raving about the beans in tomato sauce that he had and said that they were an amazing vegan option.
I’ve tried to recreate them here, but this is definitely an adaptable Spanish stew dish.
If you like things spicy, then go for a hotter paprika, if you like them sweeter then use a sweet/smoky paprika.
You could even add a tiny pinch of cinnamon for another flavour dimension.
You can serve these Spanish beans as tapas alongside olives, bread and patatas bravas, perhaps with a few Spanish beers or a big jug of sangria!
I tend to have it simply served with fresh crusty bread to mop up those fragrant juices.
You can also serve it as Spanish Beans and Rice, by serving it on a bed of… rice.
If you’re looking for other gluten free vegan main meals, try my vegan shepherds pie portobello mushroom steaks or lentil dahl recipe.
How to Make Spanish Beans (step by step tutorial)
This recipe is soooo quick and easy. Follow these simple photo steps for success every time!
1: cook the onion and garlic in a pan until soft.
2:add the bay leaves and paprika.
3: stir well and cook for one minute.
4: add the canned tomatoes and white beans (butter beans, lima beans etc).
5: simmer the Spanish bean stew for 15 minutes until thick.
6: add the spinach and stir into the Spanish beans to wilt, then serve.
Get the recipe for Spanish Beans with Tomatoes
💚Did you make this bean recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Vegan Spanish Beans with Tomatoes
These vegan gluten-free Spanish beans are packed with flavour, but are so easy to make in less than 20 minutes with just 7 ingredients! Perfect served with rice or fresh bread and only 125 calories per serving. 5 from 44 votes Pin Course: Main Meals Cuisine: Spanish Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4 125 kcal Author: Kate Hackworthy | Veggie Desserts
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 2 garlic cloves finely chopped
- 1 teaspoon sweet smoked paprika pimenton dulce – or hot paprika if you like it spicy
- 2 bay leaves
- 2 cans butter beans 400ml/14oz (lima beans), drained and rinsed
- 2 cans plum tomatoes 400ml/14oz
- Sea salt and black pepper
- 2 large handfuls spinach roughly chopped
- In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.
- Add the garlic, paprika and bay leaves and fry for a further minute.
- Add the beans and tomatoes. Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan.
- As it finishes, stir the spinach through to wilt.
- Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
Serving: 1g | Calories: 125kcal | Carbohydrates: 19g | Protein: 6g | Fat: 2g | Sodium: 2mg | Potassium: 450mg | Fiber: 6g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 2mg Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice. 170432shares
Rustic Bean Stew
Rob and I have been planning some trips with the Airstream and a few are a bit more remote with little access to restaurants and stores. You could say we’re starting to “camp” more than before.Camping is relative. Soups and stews are a great food for the coach but my repertoire is thin so I’ve been on the hunt.
When I picked up Jeremy Fox’s cookbook On Vegetables a few months ago, the Rustic Bean Stew immediately went onto the recipe planning board. Fox is a Santa Monica chef as well as a solid supporter of Southern California growers. Not only is his bean stew travel friendly, but virtually every ingredient comes from either the farmers market or a local business. This intensely flavored meal has pressing notes of rosemary, complementary textures of silky kale and creamy beans, and also happens to be all the things – dairy free, vegan, and vegetarian. I am none of those things but appreciate a delicious dish that is.
Relevant Revelation: Hemicellulose
This is one of those food science words that’s not only fun to say, but it’s also a revelation once you discover its relevance in cooking.
When I first made the Rustic Bean Stew, I was worried about overcooking the vegetables during the final 15 minutes. This hesitation resulted in carrots and celery with too much bite for the final product. I now cook the veggies all the way to the desired texture and they hold that consistency even as I finish the dish.
While typing out the above tip, my brain wandered (as it tends to do) and I flashed back to my mother-in-law explaining that she doesn’t put the tomato sauce on her eggplant parmesan until it’s partially baked otherwise the vegetables won’t soften. Some dots began to connect so I put down my keyboard and flipped open Salt, Fat, Acid, Heat. Sure enough, there’s an entire page on the subject.
“Acid keeps vegetables and legumes tougher, longer. Anything containing cellulose or pectin, including legumes, fruits, and vegetables, will cook much more slowly in the presence of acid. While ten to fifteen minutes of simmering in water is enough to soften carrots into baby food, they’ll still be somewhat firm after an hour of stewing in red wine. “
I then took The Google for a spin and learned that cellulose, pectin, and hemicellulose primarily serve a structural role in plants. In terms of their impact on cooking, much of the sciencey articles seemed to focus on pectin and hemicellulose. Specifically, when the pH is neutral to alkaline (think boiling water), hemicellulose readily breaks down. The opposite is true when the pH of a liquid is acidic as is the case with tomato sauce. This results in a veggie that’s basically frozen in time. Sort of. If you cook carrots for hours in a red wine braise they’ll ultimately end up being very soft. Also, apparently hard water has the same effect as an acidic liquid.
Turns out that my first two attempts at the stew were foiled by hemicellulose. This nugget of food science informs the steps of so many recipes that I’ve made over the years and yet I never saw the connection. It’s fantastic how a little bit of knowledge can instantly make you a better cook.
Carrots at Windrose Farm – Santa Monica Farmers Market
To Soak or Not to Soak
Chef Fox’s recipe (specifically the water quantity) was written with soaked beans in mind. I decided to keep things simple and stick with that approach for this post. That being said, I’m not always a bean soaker and have made the entire dish same day. If you want to go that route, you will have to test, taste, and tweak the water quantity when making the stew with unsoaked beans since they absorb quite a bit more water during the cooking process.
If you’d like to read more about soaking beans, this is a helpful article that dispels the myth that the overnight bath is necessary. In a nutshell, soaking does cut the cooking time down (by about half?) but the texture doesn’t cook up as evenly.
The Great Salt Debate
Some people insist that salting the cooking water toughens a bean’s skin while others insist that salting is essential to flavor the legumes and prevent them from bursting. What I know for certain is you aren’t going to properly season a bean from the outside once it’s cooked. I opted to split the difference and salted the water halfway through the cooking process. My beans turned out to be creamy and flavorful so it seemed to work. I suspect you could add salt in the beginning (Mozza’s Ceci recipe does) but I haven’t tried that with anything other than garbanzos.
Don’t cook different kinds of beans together. I instinctively knew not to do this but thought “why not experiment!” and did it anyway. After 4+ hours of cooking (for unsoaked legumes), I ended up having to spread the beans out on a baking sheet and painstakingly separate them into perfectly tender and not yet finished piles. Add to this fun the fact that I had used dried cranberry and Tongues of Fire which are virtually twins when cooked. Lesson confirmed.
I strongly prefer that the vegetables in this stew not have any sort of crunch or bite. They should blend together harmoniously without being mushy. I finally got things right on my most recent attempt and was happy to have documented the chop size of each vegetable. You don’t have to be quite that meticulous, but I’ve included the relevant notes below under “Instructions” in the event that you want a point of reference. And as mentioned above under “Hemicellulose”, be sure to cook the vegetables to the desired texture before adding the tomato paste.
Original vs. Adapted
The cookbook suggests using 60 grams of fresh rosemary needles and I suspect the “0” snuck in there by accident. 6 grams of rosemary needles is plenty. I actually pulled that amount back to 5 3/4 grams since Windrose’s rosemary is particularly fragrant and can be a flavor diva. You can always adjust up to 6 grams if desired.
The recipe calls for Rancho Gordo’s Yellow Eyed Beans but I went with dried cranberry beans from Two Peas in a Pod at the Santa Monica Farmers Market. Chef’s discretion.
I opted to use oil from some Garlic Confit that I had in the freezer. Garlic Confit should be in your freezer. If needed, just substitute regular extra-virgin olive oil as the original recipe specifies. Also, I dry fresh bread slightly in a 275-degree oven rather than leaving it out overnight. From a food science standpoint, this step is more important for dishes such as Thanksgiving stuffing and really isn’t necessary for the croutons if you don’t want to bother. Just make sure the bread is a touch stale or dried out.
Black Kale from Finley Farms – Santa Monica Farmers Market
Farmers | Artisans
I make an effort to source my food from California artisans with a special focus on the Santa Monica Farmers Market. Below is a list of the folks who contributed to this dish.
- Finley Farms // Black Kale, Leeks, Celery
- Windrose Farm // Carrots, Rosemary
- Trattore Farms // Home Chef’s Blend Olive OIl
- Coleman Family Farms // Parsley
- Two Peas in a Pod // Dried Cranberry Beans
- Milliken Family Farms // Heirloom Garlic, Onions
- Grist & Toll // Hard White Stone-milled Flour
- Kandarian Organic Farms // Khorasan Wheat Berries
- Central Milling // High Mountain and ABC Flour
- Dutch Oven
- Natural Fine Cheesecloth
- Natural Twine
Ingredients (Serves 6-8)
- 1 pound (455 grams) dried beans, soaked overnight and liquid discarded
- 2 sprigs rosemary
- 1 leek (whites and light green only), halved lengthwise
- 2 celery stalks, cut in half
- 1 carrot, peeled and sliced lengthwise
- 1 garlic head
- 13 stems parsley
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons flake-style salt
- Freshly ground pepper
- 1 bunch of kale (5 ounces after prep), cut into approximately 2-inch pieces Note: I used black kale.
- 8 ounces (225 grams) carrots, 1/2-inch chop
- 8 ounces (225 grams) celery, sliced into 1/8 to 1/4-inch pieces
- 8 ounces (225 grams) leeks, cut lengthwise and then into 1/8 to 1/4-inch wide half moons
- 5 3/4 grams fresh rosemary needles Note: See “Original vs. Adapted” above.
- 3/4 cup extra-virgin olive oil
- 1/2 cup minced garlic
- 1 teaspoon chili flakes
- 1 cup (255 grams) tomato paste
- 2 tablespoons garlic confit oil Note: Garlic Confit freezes beautifully and is the secret ingredient you’ll never want to be without. Substitute regular extra-virgin olive oil if necessary.
- 2 tablespoons extra-virgin olive oil
- 4 thick slices of day-old rustic bread such as sourdough, crust removed
- Flake-style salt and freshly ground pepper
- Add 12 cups of filtered water to a Dutch oven or similar large stew pot.
- Strip the rosemary stems and break them in half. Place the needles (you’ll have about 7 grams) in a small container, cover with plastic, and refrigerate for later in the process.
- Slice the garlic head in half width-wise (this will slice each clove in half).
- Wrap the parsley sprigs and two garlic halves in a single layer of fine cheesecloth then secure with twine.
- Tie the rosemary stems, carrot, leeks, and celery together with twine.
- Drop both bundles into the water.
- Add 2 tablespoons of extra-virgin olive oil to the water, bring to a boil, then add the soaked beans.
- Resume the boil briefly, then lower the heat so that the water is at a very gentle simmer.
- Set two timers – one for 20 minutes to add the salt and one for 45 minutes to taste the beans and check on the progress.
- Simmer uncovered and skim any foam that rises to the top.
- After 20 minutes, add 2 teaspoons of flake-style salt.
- After 45 minutes, test the beans for doneness. Continue to cook as needed.
- When the beans are done, discard the leek bundle.
- Press the parsley bundle against the side of the pot to extract any liquid and then discard.
- Add 20 cranks of freshly ground pepper and 1-2 more teaspoons of salt to taste. The broth should be delicious as it’s the base for your stew.
- MAKE AHEAD: You can cool and refrigerate the beans in the pot with their liquid until the next day if you wish. Just cover with plastic wrap.
- Transfer the beans and broth to a bowl, cover with plastic, then wipe the Dutch oven clean.
- In the clean Dutch oven, heat 1/2 cup extra-virgin olive oil over a medium flame.
- Add the carrots and pinch of flake-style salt, then sauté for about 5-7 minutes to give them a running start.
- Add 1/4 cup more extra-virgin olive oil and then the leeks, celery, and greens, another small pinch of flake-style salt, and a few cranks of peppers.
- Cook until the vegetables are tender, stirring frequently (about 12-15 minutes). Note: After 10 minutes, the kale will start to look quite wilted on the edges. If the pan seems dry, add an additional splash of olive oil. And as mentioned under “Hemicellulose”, the vegetables don’t cook up much in the final steps so you want to get them to the target texture before proceeding. Vegetables with too much bite, especially the carrots, can be distracting with everything that’s going on in this recipe.
- Add the garlic, rosemary, and pepper flakes, then stir for 30 seconds until fragrant.
- Push the veggies to the side (creating a clear space in the middle of the pot) and then add the tomato paste.
- Mash and stir the tomato paste for 2 minutes so it can toast.
- Add the bean broth to the center, slosh it around with the tomato paste, then add the beans and gently stir everything together.
- Bring the pot to a very gently simmer for 10 minutes so the flavors can marry.
- Adjust the salt and pepper as needed.
- Cool and refrigerate or move on to the next step. Note: Stews tend to benefit from a cold nap since it allows the flavors to marry up.
- Line a plate with 2 layers of paper towels and set aside.
- Tear the bread into pieces.
- Add 2 tablespoons of garlic confit oil and 1 tablespoon of regular extra-virgin olive oil to a medium non-stick pan and heat over a medium flame.
- When the oil is shimmering, add the bread pieces without crowding them.
- Cook for 7-10 minutes, turning occasionally, until golden and crispy. Add the remaining olive oil if the pan starts to look dry.
- Transfer the croutons to the lined plate, and sprinkle with flake-style salt and freshly ground pepper.
Vegan White Bean Stew is a comfort food favorite. The stew has fresh carrots and corn off the cob. To make it traditional there’s also plant-based sausage links.
Vegan White Bean Stew is comfort food to the max. The warm navy beans part especially.
For years you couldn’t find navy beans termed as such. They were called ‘small white beans’. Now the name is back and I am feeling nostalgic about it.
Our families bean stews were always just as good anyway since they were the same bean but it just didn’t seem the same. We held on to its moniker anyway and would still say ‘Pick me up a package of Navy Beans’.
Vegan White Bean Stew is Perfect for Freezing Too
You can see in the photo below that Vegan White Bean Stew is also perfect for freezing.
Freeze it in different size containers so you can grab one for lunch or have larger servings for more people at dinner time.
I used freezer jars and filled them with this luscious stew. Pull out as many as you like for any time of the year.
Dad always added tabasco to his white beans and I have caught his addiction. A little bit is added in the recipe too and it is delicious.
Hewould do a few splashes more in his own bowlbut that was a bit too much for me.
Now that my brain is on a roll with comfort food and thinking up all kinds of ideas you might want a white bean chili in your arsenal too.
Check out this healthyWhite Bean Chili from the Slow Cooker. These two recipes alone may satisfy your white bean cravings for years to come.
It is so flavorful with its carrots and fresh corn kernels. I wanted to make it more traditional so plant-based sausage links are in there too.
Cut them up into bite size pieces for the perfect bite.
The result turned out perfect. I hope you will try this on one of these cooler days or nights because it will also help keep you warm.
This post contains affiliate links. Read my disclosure policy here.
Let’s Get Connected!
Vegan White Bean Stew
Vegan White Bean Stew is comfort food to the max. Course Main Dish Cuisine Stew Prep Time 15 minutes Cook Time 2 hours Total Time 2 hours 15 minutes Servings 6 Servings Calories 434kcal Author Ginny McMeans
- 16 ounces navy beans (small white beans)
- 2 tablespoons extra virgin olive oil
- 2 carrots, cleaned and chopped
- 2 corn on the cob, cut from the cob
- 1/2 cup onion, diced
- 2 cloves garlic, finely diced
- 30 ounces fire roasted tomatoes – 2 cans, 15 ounces each
- 10 ounces plant based sausage links, Field Roast has really good Vital Wheat Gluten ones
- 1 teaspoon basil
- 1 teaspoon hot sauce – such as tabasco, omit if you don’t like anything spicy. You can out it on the table instead.
- 1 cup vegetable broth
The night before cooking:
- Put the beans in a large bowl and cover with water. Swish your hand around in the water and pick out any beans that don’t look good or that float. Drain the beans.
- Put the beans back into the large pot. Cover with water by about 4 inches above the beans. Let soak on the counter overnight.
The next day:
- Drain the beans and cover with fresh water by about 2 to 3 inches.
- Cover and bring to a boil.
- Turn down the heat to medium low and simmer, covered partially, for about 1-1/2 to 2 hours.
- Stir a couple of times during cooking time but make sure the temperature keeps at a good simmer and they are covered with water.
- The beans are finished when you can squish a bean with your fingers.
- Brown sausage on all sides. Remove from pan and cut into about 1/2″ to 3/4″ pieces.
- Cut corn from the cob and set aside.
- Add the oil to a large skillet and heat to medium low.
- Add the chopped onion and carrots and saute about 10 minutes. Add the garlic and cook 2 more minutes.
When beans are done:
- Drain and return to the large pan.
- Add the tomatoes and sausage. Cook for 10 minutes. It will be soupy.
- Add all of the rest of the ingredients and bring to a boil.
- Turn down heat and simmer another 10 minutes.
- Serve with crusty bread.
Nutrition Facts Vegan White Bean Stew Amount Per Serving (1 Serving) Calories 434 Calories from Fat 81 % Daily Value* Fat 9g14% Saturated Fat 1g5% Sodium 581mg24% Potassium 1066mg30% Carbohydrates 59g20% Fiber 22g88% Sugar 7g8% Protein 28g56% Vitamin A 3965IU79% Vitamin C 5.5mg7% Calcium 165mg17% Iron 15.6mg87% * Percent Daily Values are based on a 2000 calorie diet.
Let cool to room temperature. Package in rigid sided containers as defined in my article Preparing Food for the Freezer.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
THE NIGHT OF SERVING:
Put all in a large saucepan and heat through. You could also heat in the microwave. Ready to serve.
A great bread to go with this stew is actually cornbread. Green Chili Cornbread fills the bill.