Garlicky Stewed White Beans with Mixed Peppers
Cozy up with a bowl of comforting **Garlicky Stewed White Beans with Mixed Peppers**, a Mediterranean-inspired dish that's both hearty and healthy. Packed with tender white beans, vibrant ribbons of red, yellow, and green bell peppers, and infused with the bold flavors of garlic, rosemary, and thyme, this one-pot recipe is a celebration of simple, wholesome ingredients. Simmered to perfection in a savory vegetable broth with a hint of red pepper heat, the dish offers a rich and satisfying flavor profile. Perfect as a plant-based main course or a flavorful side, serve it warm with a sprinkle of fresh parsley and a touch of lemon zest for a bright, citrusy finish. Ready in just 45 minutes, this easy and nutritious recipe is a delicious way to elevate weeknight dinners or impress guests with a rustic, homemade meal.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 6 garlic cloves, thinly sliced
- 1 medium yellow onion, finely diced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 0.5 teaspoons crushed red pepper flakes
- 2 15-ounce cans canned white beans, drained and rinsed (e.g., cannellini or Great Northern beans)
- 2 cups vegetable broth
- 1 fresh rosemary sprig
- 2 fresh thyme sprig
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon lemon zest (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the thinly sliced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and golden. Be careful not to burn the garlic.
Stir in the diced onion and cook for 3-4 minutes until softened.
Add the sliced red, yellow, and green bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the peppers are softened and slightly caramelized.
Sprinkle the crushed red pepper flakes over the vegetables and stir to combine.
Add the drained and rinsed white beans to the skillet, followed by the vegetable broth, rosemary sprig, and thyme sprigs.
Season with salt and freshly ground black pepper. Stir everything together and bring the mixture to a gentle simmer.
Lower the heat to maintain a simmer and cook uncovered for 15 minutes, stirring occasionally, until the broth has thickened slightly and the flavors are well combined.
Remove the rosemary and thyme sprigs from the skillet and discard them.
Taste and adjust seasoning with additional salt or black pepper if needed.
Serve the stewed beans warm, garnished with chopped parsley and optional lemon zest for a bright finish.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 9.4 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
