An easy, warming dish, this naturally vegan Greek-inspired white bean stew showcases tomato-y and herbal flavors. It gets its character from gigante beans (AKA butter beans), though you can swap in the more common cannellini beans.
When you’re looking for a quick dinner that takes less time to prep and cook than most soups, this one’s for you. Filled with plenty of spinach and fresh herbs in a tomato base, it’s a satisfying meal in a bowl.
About gigante beans and how to cook them
Using gigante beans (which are, not surprisingly, the largest of white beans) makes this even more authentic, as they’re a well loved legume traditional to Greek cuisine. They’re also commonly known as butter beans, and yes, they’re related to lima beans (somehow, they taste better).
For use in this and other recipes, you’ll need to cook them, though, as they’re pretty impossible to find in cans.
Gigante beans are large (that is, very large) white runner beans native to Greece. They have a buttery flavor and creamy texture that is quite irresistible. They’re high in protein and fiber, low in fat, and contain lots of valuable minerals.
For the 3 to 3 1/2 cups cooked gigante beans for this recipe, you’ll start with 1 1/4 cups dried beans, but for the effort, you might as well cook extra.
To cook in a pot: In a covered soup pot, soak beans for at least 8 hours or overnight in plenty of cold water. When ready to cook, drain, then return to the pot with plenty of cold water once again. Bring to a slow boil, then turn the heat down and simmer gently and steadily for 1 1/2 to 2 hours, or until you can pinch between your thumb and forefinger with no resistance.
To cook in an Instant Pot® or pressure cooker: They’re cooked pretty much the same way other beans are done; here’s a thorough description of the process.
Or swap in cannellini or dried lima beans: These large white beans work well, too.
What to serve with white bean stew
Serve with fresh or grilled bread on the side, or over hot cooked grain (any preferred grain works well — rice, farro, barley, quinoa, or other.
A simple green salad are all you’ll need to complete the meal. Or, make it a Greek salad, with briny black olives and homemade vegan “feta” or packaged vegan feta cheese, which is pretty amazing!
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Greek-Inspired White Bean Stew
An easy, warming dish, this naturally vegan Greek-inspired white bean stew showcases tomato-y and herbal flavors.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large or 2 medium onions, finely chopped
- 3 to 4 cloves garlic, minced
- 1 medium red bell pepper, cut into strips
- 14.5-ounce can diced tomatoes (try Italian-style)
- 14.5-ounce can crushed tomatoes or tomato sauce
- 3 to 3 1/2 cups cooked gigante beans (see instructions in Notes, and above recipe box) or two 15-ounce cans cannellini beans, drained and rinsed
- 1 tablespoon lemon juice
- 2 teaspoons natural granulated sugar, to taste
- 2 teaspoons sweet paprika
- 5 ounces baby spinach
- 1/4 to 1/2 cup coarsely chopped fresh parsley
- 1/4 cup chopped fresh dill or sliced basil leaves, or a combination
- 1 tablespoon fresh oregano leaves, or 1 teaspoon dried
- Salt and freshly ground pepper to taste
- Hot cooked grains (rice, farro, barley, quinoa, etc.), optional
Instructions
- Heat the oil in a medium-sized soup pot, or stir-fry pan. Add the onion and sauté over medium heat until golden.
- Add the garlic and bell pepper and continue to sauté for 3 to 4 minutes.
- Add the diced and crushed tomatoes, beans, lemon juice, sugar, and paprika. Bring to a slow boil, then turn the heat down and simmer gently over low heat for 15 minutes.
- Stir the spinach into the mixture in batches and cook until just wilted.
- Remove from the heat and stir in the fresh herbs. Season with salt and pepper. Taste to see if you need another spoonful of sugar to temper the acidity of the tomato flavors. If you’d like, serve over a small amount of hot cooked grain. Either way, serve at once in shallow bowls.
Notes
For the 3 to 3 1/2 cups cooked gigante beans for this recipe, you'll start with 1 1/4 cups dried beans, but for the effort, you might as well cook extra.
To cook in a pot: In a covered soup pot, soak beans for at least 8 hours or overnight in plenty of cold water. When ready to cook, drain, then return to the pot with plenty of cold water once again. Bring to a slow boil, then turn the heat down and simmer gently and steadily for 1 1/2 to 2 hours, or until you can pinch between your thumb and forefinger with no resistance.
To cook in an Instant Pot® or pressure cooker: They're cooked pretty much the same way other beans are done; here's a thorough description of the process.
Or, swap in cannellini or dried lima beans: These large white beans work well, too.
See lots more vegan soups & stews.
Photos at top: Okkijan/Bigstock
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