White Bean Stew
This white bean stew is vegan, hearty, comforting and full of vegetables. It's a one-pot dish that is easy to make and perfect for cold winter days!
Ingredients
- 1 large onion chopped 115 g
- 4 cloves of garlic minced
- 1/8 cup olive oil 30 ml
- 1 bay leaf
- 1 and 1/2 cups diced carrots 190 g
- 5 cups cabbage roughly chopped (300 g)
- 1 can chopped tomatoes 240 g
- 1/4 cup white wine 60 ml
- 2 cups Pleurotus mushrooms roughly sliced (100 g)
- 2 cups Portobello mushrooms roughly sliced (100 g)
- 1 and 1/2 cups of water 360 ml
- 1 tbsp tamari or soy sauce 15 ml
- 2 tsp salt
- 1 tsp paprika
- 1 pinch of black pepper
- Chilli sauce to taste
- 2 jars cooked white beans rinsed and drained (400 g)
- Chopped parsley to garnish optional
Instructions
- In a large pot, sautée the onions, garlic, and bay leaf in olive oil on medium heat for about 5 minutes or until tender.
- Add the carrots and cabbage and sautée for more 3 minutes.
- Add the tomatoes and white wine, stir, and cook for 2 minutes until the alcohol evaporates.
- Next, add the mushrooms, water, tamari, salt, pepper, and paprika, reduce the heat and let it cook for 25 minutes. Stir occasionally to prevent burning.
- While the stew is cooking, mash 1/2 cup of the beans until you have a paste and at the 25 minutes mark, add them to the pot as well as the other 2 cups of beans and the chili sauce, stir well, and let it cook for more 10 minutes.
- Garnish with chopped parsley on top and serve it with warm toasted bread on the side.
Notes
Cut the vegetables in different shapes: Cutting the veggies in different ways adds texture to the stew, making it look more appealing when plating.
Try not to cut the mushrooms too much: Mushrooms tend to shrink when cooked. If you chop them too much, they will end up getting too small and disappear in the middle of your stew.
Always cook on medium to low heat: Reducing the heat while cooking a stew gives more time to refine all flavors and makes the stew tastier.