This pepper stew with white beans and spinach is a go-to in my kitchen. It's one of those meals I make when I'm low on inspiration but still want something cozy and delicious. The secret is stirring in a little tahini at the end for extra creaminess. It's totally plant-based, gluten-free, and perfect for meal prepping.
1-Pot Wonders
Stews and curries are on rotation in my house every single week. Lately, I've been obsessed with this red pepper stew and my curried zucchini stew.
I love how they come together in just 1 pot with minimal prep and are perfect to make ahead for the week. These types of meals keep really well in the fridge and reheat like a dream, making busy weeknights a lot easier.
One-pot dishes are a crucial part of my Sunday meal prep routine, which I dive into in my plant-first meal prepping eBook.
Key ingredients and substitutions
- Red bell peppers: Stick with regular bell peppers for this stew, not elongated sweet peppers. You can mix red, yellow, green, and orange peppers for a variety of colors and flavors if you want.
- Tomato sauce: It makes up the bulk of the stew. I usually use tomato passata but canned diced tomatoes work just as well if t that's what you have on hand.
- White beans: Their soft, creamy texture pairs perfectly with the caramelized peppers and absorbs the rich flavors from the tomato sauce. You can use thick butter beans or Cannellini beans, really any white beans work great here!
- Sun-dried tomatoes: Make sure to use both the tomatoes and their garlic and herb-infused oil to deepen the flavors of the stew. I try to find brands that use olive oil instead of sunflower oil for best flavor.
- Baby spinach: Great for sneaking in an extra serving of greens.
- Tahini: This is the secret ingredient that turns a simple tomato sauce into a thick, creamy stew. A little goes a long way and it adds just a subtle nutty flavor. If you're not a fan of tahini, don't worry, it's much milder when cooked and stirred into a sauce. But you can substitute it with cashew butter or white almond butter if you prefer
Elo's tips
- Don't rush the caramelization process. It takes about 20 minutes for the peppers to soften and get slightly charred. This brings out their natural sweetness and adds depth to the stew.
- Adjust seasoning at the end. The best time to do a taste is at the end when the stew is done simmering. Add more salt or oregano if needed.
- Finish with fresh herbs. Fresh basil, thyme, and oregano are great!
Step-by-step instructions
- Step 1: Sauté the onion, garlic, and sun-dried tomatoes in a large pot or Dutch oven with a little oil. I like using the oil from the sun-dried tomatoes or some good quality olive oil.
- Step 2: Sauté the red peppers. Add the thinly sliced peppers to the pot. Sauté over medium heat for 20 minutes until soft and caramelized. This will strongly deepen the flavors of the stew. Stir every now and then to make sure nothing sticks to the bottom of the pot.
- Step 3: Simmer. Add the tomato sauce, drained and rinsed white beans, Italian seasoning, and salt to the pot. Give it a good stir. Add in the baby spinach. Cover with a lid and let that simmer for 20 minutes.
- Step 4: Stir in the tahini. Cook the stew for another minute until it's well incorporated, creamy, and slightly thickened.
Storage and meal prep tips
Meal prep: You can make the stew up to 5 days in advance–meaning that if you make it on Sunday, it will last you until Friday (yay!).
Storage: Store the stew in an airtight container in the refrigerator, and it will stay fresh for up to 5 days. Since it's totally plant-based, there's no worry about meat or dairy spoiling, which is why it holds up really well.
Freeze: You can also freeze this red pepper stew for up to 3 months. I like to make a double-batch whenever I make it to have some portions ready to go in the freezer.
Serving suggestions
- Oven-roasted potatoes for sun crunch.
- Whole baked sweet potato cut in half.
- Sticky jasmine rice or cooked quinoa for a complete meal.
- Crusty bread or toasted sourdough bread (gluten-free if needed).
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The recipe
White Bean And Red Pepper Stew
Ingredients
- 1 onion
- 2 garlic cloves
- 6 sun-dried tomatoes in oil
- 2 tablespoons oil from the sundried tomatoes or olive oil
- 3 (700 g) large red peppers
- 28 oz (800 g) canned white beans
- 24.5 oz (700 g) tomato passata
- 1 tablespoon Italian seasoning
- Salt to taste
- 5 oz (140 g) baby spinach
- 2 heaped tablespoons white tahini sub cashew butter or white almond butter
Instructions
Prep the veggies: Grate the garlic cloves. Dice the onion and chop the sun-dried tomatoes. Wash and core the red peppers. Cut them lengthwise into thin strips.
Sauté: Heat a large pot with oil from the sun-dried tomatoes. Sauté the onion, garlic, and sun-dried tomatoes over medium-high heat for 3 minutes while stirring frequently.
Caramelize: Add in the red peppers. Sauté over medium heat for 20 minutes until soft and golden.- Simmer: Add in the canned tomatoes, drained and rinsed white beans, Italian seasoning, and salt. Stir in the baby spinach. Cover with a lid and simmer with a lid on for 10-15 minutes.
Tahini: Stir in the tahini and let it cook for another minute until it's well incorporated. Adjust seasoning if needed.
Notes
Nutrition
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