What is bean stew made of?

This is the kind of winter food that makes you feel cozy inside. Every bite feels like a bit of Italian indulgence, but it's made with wholesome plant-based ingredients: beans, aromatics, garlic, herbs, tomatoes, olive oil, and vegetable broth . Okay, and a little white wine!

What is white bean puree made of?

In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Blend in the fresh herbs, if desired. Serve with veggies or pita.

What is the thickener in a white bean soup?

What is the thickener in a white bean soup? In this recipe, what really thickens up the soup is the 15 oz of white beans that you are mashing and the starches from the potatoes . We aren't using cornstarch or a thickening agent in this recipe, it really doesn't need it!

Why do we soak beans before stewing?

Soaking beans can help improve the texture of the final product once the beans are cooked and reduce the gas produced when the food is being digested . But it isn't necessary to soak them. To cook beans without soaking them first, follow these steps: Sort and rinse your dried beans.

Bean stew is a hearty soup made with all sorts of vegetables, seasoned broth, and of course, white beans !

How to make stew bean?

Simmer: add the beans and vegetable broth to the pot and mix well. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium and simmer for 20 to 25 minutes, stirring the stew every 5 minutes or so to prevent anything from sticking to the bottom of the pot.

What is the difference between soup beans and bean soup?

These are two different things. Soup beans are simmered for hours and are served as an entrée with corn bread, greens, and often fried potatoes, and they are thick with beans and ham stock derived from hocks or other bones. Soup beans are not soup .

How do you make bean stew thicker?

Purée the beans . Remove a quarter of the beans from the soup and purée them in a blender or food processor. Add the puréed beans back into the soup to thicken it. You can also use an immersion blender or potato masher to purée a portion of the bean soup.

White Bean, Coconut and Roast Pepper Stew (Gluten Free)

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This incredibly delicious white bean, coconut and roast pepper stew is light enough to be enjoyed in the summer but also comforting and warming for colder months.

Jump to Recipe

It’s been a while since I posted a cake recipe–but I think you’ll like this one. I think it’s such a delicious mix of flavours which are enhanced by a creamy coconut tahini topping and gooey warm berries.

It’s also incredibly easy to make–just a matter of adding all the ingredients to a food processor, blitzing, spooning into a baking tray, baking and viola!

As it’s made with buckwheat flour, it’s completely gluten-free, vegan of course and sweetened with a little coconut sugar and medjool dates.

Enjoy xx

This incredibly delicious white bean, coconut and roast pepper stew is light enough to be enjoyed in the summer but also comforting and warming for colder months.

Prep time: 20 minutes mins

Cook time: 40 minutes mins

2-4 servings

4.89 from 9 votes

Ingredients

For the roast peppers & tomatoes

2 organic red peppers chopped roughly
2 handfuls cherry tomatoes
Drizzle oil oil

For the stew

3 tbsp olive oil
2 onions chopped roughly
4 clove garlic sliced
5 large organic tomatoes or 20 cherry tomatoes sliced
1 cup water
1 can organic cannolini beans
1 can organic butter beans drained
1 can organic haricot beans drained
1 tsp sea salt
Black pepper
1-2 tbsp of coconut yogurt or coconut cream
Handful fresh thyme
Pinch chilli flakes

Instructions

To make the roast veg

Add the peppers & cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil.
Bake on a medium heat for 30 minutes or until soft and browning a little.

To make the stew

Add the olive oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning–approx 10 minutes. Add in the garlic and cook for a further few minutes.
Next, add the fresh tomatoes, stir, turn to low, cover and cook for approx 5 minutes.
Add in the roast peppers, water, beans and a little fresh thyme. Cover and simmer for 20 minutes.
Finally season with salt, pepper, more fresh thyme. Stir in the coconut yogurt and sprinkle with chilli flakes.
Top with the roast tomatoes.

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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Beans, Peppers or Coconut Liquids

Creamy Coconut Dal with Tarka and Mini Flatbreads

Spring Vegetable and Butter Bean Stew with Courgette Dumplings

Crispy Tofu and Veg Stacks with Pea Puree and Lemon Herb Sauce

Discuss this Recipe with Niki

61 Responses

I made this and it’s now one of my favorites!! I made a few adjustments, I added a teaspoon of curry powder to the sautéed onions, used low sodium veg broth and at the end threw in a ton of spinach that I needed to use up!
Reply
1. Love your additions!
  Much love, Niki xxx
  Reply
I made this.. absolutely delish.. one quick question, is the yogurt coconut milk yogurt or coconut flavored yogurt?
I used coconut milk yogurt and worked out just fine.
Thanks
Reply
1. Hi Trish
  I used yogurt made from coconut – but I think that would work as well.
  Mych love, Niki xxx
  Reply
Mm this was delicious!
I accidentally added the roast tomatoes in at the same time as the peppers but no issue.
I omitted the salt and added nutritional yeast, which was really delicious.
It says 2-4 servings but that’s not right: to start off there are 3 cans of beans in there. It made about 8 servings.
Delicious served with some spiced rice and kale stirred in to round out the meal.
Also a heads up for others to keep an eye on costs, as cherry tomatoes, red peppers, and some of the canned beans listed are pricey! It cost me about $30 to make this. Next time I will make my own beans to save costs.
Reply
1. Hi Louise
  So happy you like!
  Great idea to soak your own beans.
  Love
  Niki xxx
  Reply
So delicious and always find the recipes easy to follow. Have added to our list of regular dinners, thank you!
Reply
1. Fantastic! So happy to hear xxx
  Reply
Wow, this is delicious. So fresh and flavorful! I didn’t peel or seed the large tomatoes, just chopped them up… should I have? Also I didn’t read the recipe carefully and just dumped in everything at end for the final simmer and it was great! This one is a keeper!
Reply
1. No need to de-seed.
  So have you liked!
  Love
  Niki xxx
  Reply
Could I use tinned tomatoes instead of fresh for the body of the stew, as I’d like to do this for an event?
Reply
1. Hi Frances
  Yes you absolutely can. I think fresh taste a little better but for an event tinned will be great.
  Love
  Niki xx
  See Also
  30 Hearty and Comforting Vegan Soup Recipes
  Reply
What size tins? The standard medium 400g can or the small 150g?
Reply
1. Hi Caitlin
  I used standard 400g
  Much love
  Nikixx
  Reply
Have you tried to freeze this recipe? How long do you think it would keep in the freezer?
Reply
1. Hi Jessica
  I think it would freeze well.
  Much love
  Niki xx
  Reply
Hi Niki,
I can’t wait to try this recipe.
Are you able to freeze leftovers please?
Thanks
Reply
1. Hi Victoria
  I think this would freeze really well.
  Love
  Niki xx
  Reply
Cooked this tonight it was delicious and there was enough to freeze for another day.
Definitely going to make it again.
Thank you Caroline and Les
Reply
1. Fantastic news! So happy you enjoyed
  Xxx
  Reply
Hello, is it possible to freeze this?
Thanks
Katherine
Reply
1. Hi Katherine
  Yes absolutely!
  My best
  Niki xx
  Reply
Hi,
This recipe says that the cooking time is 40 minutes but when I add it up it will take at least 50 and that is if I perfectly time up when the peppers are done and are ready to add the beans mixture.
Thanks,
Brandie
Reply
1. Hi Brandie
  Thanks for letting me know.
  I was multi tasking there ☺️
  Love
  Niki xx
  Reply
Hi Niki… I need to apologise; I called you a Home Chef but you are much more than this, sorry. I also forgot to sign out on my first message as it’s early here in Oz and I think I’m still waking up only because I’ve spent after three weeks in hospital and one doesn’t get much sleep with all the Nurses scurrying about the ward. As I said in my first message I came across your site in Instagram, and I just wanted to say thank you for sharing with us all, so kind…
Thanks so much…
Nuffy….
Reply
Hi Niki. I found you by accident on Instagram, thank goodness not a car accident, however, I love this meal. I love your tenacity as a home Chef, correct me if I’m wrong as I haven’t read much about you at this early stage, and Australian. Your site is definitely a keeper, I love it. A little problem. I am allergic to Capsic*ms/RedPeppers so any ideas on a replacement Vegetable, or Herb? I don’t think it would matter terribly if I doubled up on Tomatoes for this recipe, what do you think?
Reply
1. Hi Nuffy
  I wouldn’t definitely double up on the tomatoes
  Love
  Niki xx
  Reply
  1. Thanks Niki I did, and this meal was delightful, and along with the Thyme I added homegrown Basilica which is a smaller leaf and a more pungent than the large Basil leaf, the sauce was amazing so I am going to use this sauce for the Gnocchi….
    Thank you for a fantastic site…love it to pieces! I’m now looking for one of your yummy curries to make, looking looking now…
    Reply
    1. Hi Nuffy
      Fantastic! Love that idea.
      Can’t wait to hear what you think of one of my curries.
      Love
      Niki xx
      Reply
2. Reply
Greetings from Canada! I’ve recently discovered your recipes and made two of your stunning soups in a row. I
am now a fan!!! Just checked alternate names that we use across the pond for this recipes’ beans: haricot = navy beans; butter = lima beans; cannelini = white kidney. Cheers!!
Reply
1. Amazing! So happy you like Susan
  Much love
  Niki xxx
  Reply
Gorgeous!!! This was sooooo good. Brownie points from my son as he tells me his meat eating girlfriend has asked for the recipe, she loved it
Reply
1. Hi Kim
  Happy days indeed!
  Love
  Niki x
  Reply
2. Kim I’m confused about the tomatoes…there are two lots, it seems. One lot of tomatoes are for the oven with the peppers, is that correct? Then halfway down the Ingredients it say another 20 Cherri tomatoes??? it says add the cooked peppers so does that mean the tomatoes too??? Maybe I’m not reading this recipe well….
  Thanks Nuffy…
  Reply
Hi! Is the 1 cup of water the only liquid added?
Reply
1. Hi Vanessa
  Yes it is, the tomatoes add more liquid.
  Best
  Niki xx
  Reply
I don’t want to use tomatoes so how many roast red peppers shall I use in its place? I usually do this for a tomato base recipe, ie pasta sauces instead of tomatoes
Reply
1. Hi Sheila
  I’d go for another two.
  Best
  Niki x
  Reply
I think the lemon juice is missed from directions? At least I cannot see. When is it added?
Reply
1. Removed now. Thanks Jenna xx
  Reply
I made the red pepper, white bean and coconut stew. It is delicious, hot or cold. It will take place in my repertoir of vegan recipes.
Reply
1. So happy you like it Pat! Xx
  Reply
Im making this recipe tonight!!
Reply
1. Fantastic! Xx
  Reply
I can’t see where the lemon juice goes?
Reply
1. Hi Karen
  My mistake, removed now.
  Xx
  Reply
Hi! I am so excited to make this. Can you clarify for me, please, are the red peppers bell peppers? Are haricot beans white beans? Thanks.
Reply
1. Hi Vanessa
  Yes absolutely, bell peppers and haricot beans are a type of white bean.
  Any white bean is great.
  Much love
  Niki xx
  Reply
  1. Haricot beans are also used in tinned baked beans.
    Reply
Hi, this recipe looks really tempting! But I wonder, on how many degrees do you roast the peppers and cherry tomatoes? in celsius.
Reply
1. Hi Asa!
  180c is perfect.
  Love
  Niki xx
  Reply
Hi there. This recipe looks amazing but i’m new to cooking and am getting a little confused. The recipe calls for 2 handfuls of cherry tomatoes and then 5 large or 2 cherry tomatoes. Which quanity of tomatoes does in the oven with the peppers? And from step 3 we take the raw tomatoes to cook for 5 min in thr stew and then in step 5 we take the peppers and tomatoes that were in the oven and toss in? Just making sure I am clear. Thank you so much!
Reply
1. Hi Jenny
  I have just reviewed the recipe and made it a little clearer I hope!
  You add two handfuls of cherry tomatoes to roast with the peppers. Then 5 plumb or 20 cherry to the stew.
  I hope that helps?
  Best wishes
  Niki x
  Reply
2. Glad you asked this as I just did after it was edited by author and it still doesn’t make sense to me…lol
  Reply
  1. Yes that’s correct.
    Some are roasted and some cooked in the sauce. I’ll try to make clearer.
    Love
    Niki xx
    Reply
Hi, should the beans be rinsed? Thank you!
Reply
1. I would give them quick rinse yes.
  Best wishes
  Niki x
  Reply
I’ve just made a vegan feast for my daughter and granddaughter….. white bean casserole, your moussaka with rice salad and tahini dressing. They absolutely loved it and there’s loads left even though they took some home. I’ll be using more of your recipes from now on . Baked peaches with coconut yoghurt made a lovely pud.
Reply
1. Hi Ro
  That’s absolutely fantastic news!! So glad you enjoyed.
  Love your pud idea!
  Xx
  Reply
2. I had great hope’s for this recipe and did it exactly as described. It was nice but it was lacking depth of flavour. Would I do it again? Yes, but add stock.
  Reply

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White Bean, Coconut and Roast Pepper Stew (Gluten Free) | Rebel Recipes (2024)