White Bean Stew
This is a hearty white bean stew made with tomatoes and other spices. I love enjoying it with boiled white rice. So so delicious and vegan!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cups white beans of choice - boiled (I used small white beans)
- 3 tomatoes - chopped
- 1 medium onion - chopped
- 5 garlic cloves - minced
- 1/4 stem of leeks - chopped
- 1 teaspoon ground white pepper
- 3 small stock cubes (Maggi) about 3.5 g cubes (optional)
- 1/2 cup oil (I used corn oil)
- 1 carrot - chopped
- Salt
Instructions
- 1
Pour oil in a pot and heat on medium heat. Add in onions and saute until translucent. Add in tomatoes and fry stirring all the time until it starts sticking to the pot. Add in garlic and stir until fragrant.
- 2
Add in the leeks, white pepper and carrots then stir. Add a cup of water (or stock if you happen to have some), stock cubes and salt to taste. Stir well and let simmer for 2 minutes,
- 3
Add beans and mix to combine with the stew. Let it simmer for about 5 minutes. Add more water if you like it watery but if you like it thick, leave as it is. Taste to ensure that the seasoning is perfect.
- 4
Serve with boiled rice or with any side of choice.