Step 1

Rinse your Cannellini beans and add them to a large bowl. Fill the bowl with 6 c of water and leave it for at least 8 hours to expand.

Step 2

Drain the expanded beans. Fill a large pot with 6 cups of water, add beans and bring to a boil. Reduce to a simmer and cook on a medium low heat for 60-90 minutes until beans are tender. 15 minutes before the beans are ready, stir in 1/2 tsp of salt. Drain the beans.

Step 3

Heat olive oil in a large non-stick pan and over a medium heat. Add onion and sauté stirring occasionally for 5-7 minutes until the onion is translucent. Stir in garlic and cook for 30 more seconds.

Step 4

Add bell pepper, beans, tomato juice, Italian seasoning, cayenne pepper, the remaining 1/2 tsp of salt and pepper. Bring the stew to a boil and give everything a nice stir. Reduce the heat to medium-low, cover the pan with a lid and cook for 20 minutes.

Step 5

Turn off the heat, sprinkle white bean stew with a parsley and serve with some crusty bread or rice.