This winter is currently more wet than cold – instead of some snow, we have something between snow and rain all the time. The sun is also probably gone until March. Ugh! Tough times! The only thing that can help right now is a big bowl of hot soup or stew to warm you from the inside which hopefully lifts the mood a little. This delicious (Vegan) Stew with White Beans & Tomatoes is the perfect dish to accomplish this mission right now. Trust me. ;)
Last February, Andrea from Zimtkeks & Apfeltarte and I decided to do a »Vegan Bake Together« for the first time – a whole week filled with vegan recipes. Everything from breakfast to cake. This year we are doing it again. A bit earlier, though. Everybody is doing #Veganuary, so it is actually a good match right now. ;)
Yesterday, I published a recipe for a vegan snack – cashew energy balls with a raspberry center – inspired by the popular Australian bake called »Lamingtons«. Little square cakes that have cream and jam filling, covered with chocolate and coconut. So good! You should try! The energy balls turned out to be equally delicious. Today’s recipe is quite the opposite. A delicious savory bean stew that will warm you up on a cold winter day. Since our home turned into a COVID-19 home office, we decided to go for an extended walk once in a while, just for a change of scenery.
If you work all day at home and also stay there all the time you don’t have to work, it can get quite annoying after a while… So taking the dog out for a long walk – even if it’s f**ing cold and wet outside – is one of your highlights during the day. ;)
I love, love, love a good simple stew
This white bean stew is really quick and easy to prepare – the time you actually have to do something is pretty short. If you use pre-cooked beans from a can or glass jar like I did, this whole thing is done in no time. But letting some dried beans soak for some time the night before is also not that big of a deal, to be honest. Depending on what kind of beans you use, the cooking time might be a little longer with soaked beans, but that’s all. The rest is basically the same. So if you have some beans at home (from blind baking tarts, for example) – use them. ;)
Last year I made a delicious vegan Coconut Lentil Soup – if you like soups, you should definitely give it a try too… it’s so good! Believe me – if a person (me) that normally is not the biggest fan of soup tells you it’s good, it is excellent! Just sayin’… ;)
There are recipes for every day of the »Vegan Bake Together« week. If you are interested, you can find all the recipes linked down below. There are recipes for every occasion, from breakfast to dinner, from small snacks to cakes for your Sunday afternoon coffee with friends or family.
Breakfast: Vegan Chickpea Turmeric Crêpes with Mushrooms & Spinach
Snack: Vegan Raspberry Lamington Energy Balls
Soup/stew: Vegan White Bean Stew with Tomatoes
Dinner: Vegan Mushroom & Lentil Bolognese
Cookies: Vegan Peanut Butter Chocolate Fudge Cookies
Dessert: Vegan Shredded Pancake aka. Kaiserschmarrn with Cherry Compote
Cake: Vegan Chocolate Bomb Cake
INGREDIENTS / ZUTATEN
(4 servings)
For the bean stew:
2-3 tbsp. olive oil
2 small onions, chopped
4-5 garlic cloves, chopped
3 celery stalks, diced
1 large mealy potato, peeled & grated
3 tbsp. tomato paste*
3 cups (720mL) vegetable broth
1/4 cup (60ml) vegan red wine*
1 can (14 oz./400g) crushed tomatoes
1 tsp. ground cumin*
1 tsp. smoked paprika powder*
1 tsp. salt
1/2 tsp. Herbs of Provence*
1 bay leaf
1 glass (24 oz. /680g – 15 oz. /425g drained) white beans
salt, pepper
For the Topping:
1 small bunch of flat-leaf parsley, chopped
1 large garlic clove, grated
zest of 1/2 organic lemon
some olive oil
some lemon juice
some flaky sea salt
fresh pepper
(4 Portionen)
Für den Eintopf:
2-3 EL Olivenöl
2 kleine Zwiebeln, gehackt
4-5 Knoblauchzehen, gehackt
3 Stangen Staudensellerie, gewürfelt
1 große mehligkochende Kartoffel, geschält und gerieben
3 EL Tomatenmark*
720ml Gemüsebrühe
60ml veganer Rotwein*
1 Dose (400g) Tomaten, in Stücken
1 TL Kreuzkümmel*, gemahlen
1 TL geräuchertes Paprikapulver*
1 TL Salz
1/2 TL Kräuter der Provence*
1 Lorbeerblatt
1 Glas weiße Bohnen (680g/425g abgetropft)
Salz, Pfeffer
Für das Topping:
1 kl. Bund glatte Petersilie, gehackt
1 große Knoblauchzehe, gerieben
Abrieb von 1/2 Bio-Zitrone
etwas Olivenöl
etwas Zitronensaft
etwas Meersalzflocken
frischer Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Peel and chop the onions and garlic finely. Wash and dry the celery, cut it into small dices. Peel the potato and grate it coarsely. Drain the white beans and rinse with some water. Set aside.
2. Add some oil to a large pot and heat it up. Add the chopped onions and garlic and cook until soft and glossy. Next, add the chopped celery and cook for a minute, stirring constantly. Add the grated potato and mix it in. Add the tomato paste and mix until everything is well combined – let the tomato paste brown a bit, but do not burn it. Deglaze with the vegetable broth and wine. Add the crushed tomatoes, ground cumin, smoked paprika powder, salt, Herbs of Provence, and the bay leaf. Bring to a boil again, then reduce the heat, cover the pot, and let simmer for about 20 minutes. Stir from time to time so nothing burns. Add the white beans and let them cook for another 10-15 minutes. Season with pepper and some more salt if needed.
3. While the stew is cooking, prepare the topping. Wash, dry, and chop the parsley. Peel and grate the garlic, wash, and zest the organic lemon, add some olive oil and lemon juice, and mix everything. Season with flaky sea salt and fresh pepper.
4. Pour the stew into bowls (remove the bay leaf first), add some topping and serve with toasted bread (optional).
1. Zwiebeln und Knoblauch schälen und fein hacken. Staudensellerie waschen, trocknen und in kleine Würfel schneiden. Die Kartoffel schälen und grob raspeln. Die weißen Bohnen aus dem Glas abgießen und mit etwas Wasser spülen und abtropfen lassen. Zur Seite stellen.
2. Etwas Öl in einem großen Topf erhitzen. Die gehackten Zwiebeln und den Knoblauch dazugeben und glasig andünsten. Die Selleriewürfel dazugeben und eine Minute lang unter ständigem Rühren anbraten. Die geriebene Kartoffel dazugeben und unterrühren. Das Tomatenmark zugeben, alles gut verrühren und etwas anbräunen, aber nicht anbrennen lassen! Mit Gemüsebrühe und Wein ablöschen. Die gestückelten Tomaten, Kreuzkümmel, Paprikapulver, Salz, Kräuter der Provence und das Lorbeerblatt dazugeben. Alles einmal aufkochen lassen und dann Deckel darauf, Hitzezufuhr reduzieren und alles für etwa 20 Minuten köcheln lassen. Gelegentlich umrühren, damit nichts anbrennt, dann die Bohnen dazugeben und weitere 10-15 Minuten köcheln lassen. Mit Pfeffer und ggf. noch etwas Salz würzen.
3. Während der Eintopf köchelt, das Topping zubereiten. Petersilie waschen, trocknen und dann fein hacken. Knoblauch schälen und fein reiben, Zitrone heiß abwaschen und dann die Schale abreiben und alles mit etwas Olivenöl und Zitronensaft vermischen. Mit Meersalzflocken und frischem Pfeffer abschmecken.
4. Den Eintopf in Schüsseln füllen (Lorbeerblatt sollte vorab entfernt werden), etwas Topping darauf verteilen und mit etwas geröstetem Brot servieren (optional).
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Here is a version of the recipe you can print easily.
Print
Vegan White Bean Stew with Tomatoes
- Prep Time: 00:15
- Cook Time: 00:40
- Total Time: 01:00
- Yield: 4 1x
- Category: Stew
- Method: -
- Cuisine: Italy
- Diet: Vegan
Description
A delicious and easy-to-prepare vegan stew with white beans and tomatoes that will keep you warm in winter. A family favorite!
Ingredients
For the bean stew:
2-3 tbsp. olive oil
2 small onions, chopped
4-5 garlic cloves, chopped
3 celery stalks, diced
1 large mealy potato, peeled & grated
3 tbsp. tomato paste*
3 cups (720mL) vegetable broth
1/4 cup (60ml) vegan red wine*
1 can (14 oz./400g) crushed tomatoes
1 tsp. ground cumin*
1 tsp. smoked paprika powder*
1 tsp. salt
1/2 tsp. Herbs of Provence*
1 bay leaf
1 glass (24 oz. /680g – 15 oz. /425g drained) white beans
salt, pepper
For the Topping:
1 small bunch of flat-leaf parsley, chopped
1 large garlic clove, grated
zest of 1/2 organic lemon
some olive oil
some lemon juice
some flaky sea salt
fresh pepper
Instructions
1. Peel and chop the onions and garlic finely. Wash and dry the celery, cut it into small dices. Peel the potato and grate it coarsely. Drain the white beans and rinse with some water. Set aside.
2. Add some oil to a large pot and heat it up. Add the chopped onions and garlic and cook until soft and glossy. Next, add the chopped celery and cook for a minute, stirring constantly. Add the grated potato and mix it in. Add the tomato paste and mix until everything is well combined – let the tomato paste brown a bit, but do not burn it. Deglaze with the vegetable broth and wine. Add the crushed tomatoes, ground cumin, smoked paprika powder, salt, Herbs of Provence, and the bay leaf. Bring to a boil again, then reduce the heat, cover the pot, and let simmer for about 20 minutes. Stir from time to time so nothing burns. Add the white beans and let them cook for another 10-15 minutes. Season with pepper and some more salt if needed.
3. While the stew is cooking, prepare the topping. Wash, dry, and chop the parsley. Peel and grate the garlic, wash, and zest the organic lemon, add some olive oil and lemon juice, and mix everything. Season with flaky sea salt and fresh pepper.
4. Pour the stew into bowls (remove the bay leaf first), add some topping and serve with toasted bread (optional).
Notes
Enjoy cooking!
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