Equipment
Ingredients
Aromatics & Vegetables
- 30 ml extra virgin olive oil
- 1 red onion, diced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 garlic, minced
Beans & Liquids
- 800 g canned cannellini beans, rinsed and drained
- 400 g crushed tomatoes
- 250 ml vegetable broth, low sodium preferred
Seasonings & Finish
- 2 g smoked paprika
- 5 g fine sea salt
- 1 g black pepper, freshly ground
- 15 g fresh mint, roughly chopped
Nutrition (per serving)
Method
Prepare all vegetables by dicing the red onion, thinly slicing the red and yellow bell peppers, and mincing the garlic cloves.
Heat the extra virgin olive oil in a Dutch oven over medium heat. Add the diced onion and sliced bell peppers. Sauté until the vegetables are softened and the onions are translucent, which will take roughly 10 minutes.
Stir in the minced garlic and smoked paprika. Cook while stirring constantly for 1 minute to release the essential oils of the garlic and toast the spices.
Pour in the crushed tomatoes, vegetable broth, and rinsed cannellini beans. Season with the sea salt and freshly ground black pepper. Bring the mixture to a gentle boil at approximately 100 degrees Celsius or 212 degrees Fahrenheit.
Reduce the heat to low so the liquid maintains a very gentle simmer around 90 degrees Celsius or 195 degrees Fahrenheit. Cover the Dutch oven and allow the stew to cook slowly for 45 minutes. Stir occasionally to prevent sticking.
Remove the pot from the heat. Fold in the roughly chopped fresh mint. Let the stew rest for 5 minutes before serving to allow the mint to infuse its bright flavor without turning bitter.
Chef's Notes
- Rinsing canned beans thoroughly is essential. It removes excess sodium and the starchy canning liquid, allowing the beans to act as a sponge for the rich tomato and pepper flavors.
- While this recipe is designed for stovetop slow-simmering to fit a weeknight schedule, it adapts beautifully to a slow cooker. Simply sauté the vegetables first, then transfer everything except the mint to a slow cooker and cook on low for 4 to 6 hours.
- Mint might seem like an unconventional pairing for a tomato stew, but it provides a sweet, cooling contrast to the smoky paprika and rich peppers. Do not skip it, but ensure you add it off the heat to preserve its volatile aromatic oils.
- To make this meal even heartier, serve it ladled over a bed of quinoa, creamy polenta, or alongside thick slices of toasted sourdough bread rubbed with garlic.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will continue to develop overnight.
Freezer: 3 months — Freeze in individual portions. Mint may darken, but flavor remains intact.
Reheating: Reheat gently on the stovetop over medium-low heat until bubbling, adding a splash of water or broth if the sauce has thickened too much.
