cannellini bean stew

This tasty 15-minute cannellini bean stew is a super healthy, nutritious, quick and easy meal which is ready in less than 15 minutes.

15 Minute Cannellini Bean Stew

oz cannellini beans (400 g)

tomato sauce (500 g). Chopped tomatoes and tomato paste also work

tomatoes

corn kernels (135 g)

tbsp tahini

onion powder

garlic powder

tbsp sweet paprika

Black pepper

I rehydrate the sun dried tomatoes in a bowl with warm or hot water for at least 20 minutes or until they&#8217;re soft. I keep them in an airtight container for a few days. Feel free to use store bought sun dried tomatoes in olive oil and drain the oil.

Mix all the ingredients in a pan and cook for 10 or 15 minutes.

Serve the stew with some lamb&#8217;s lettuce and sesame seeds (optional).

I just made this and it was delicious!! The tahina made it come together like a creamy stew. Thank you for the recipe!

Made this stew last night and it was easy as promised and delicious.  Served with brown rice and some mixed greens underneath the stew. I used a chopped onion and 2 garlic cloves minced.  I didn’t have corn on hand and substituted fresh peas.

This was delicious as well as nutritious. Thank you :)

Pan-Seared Sea Bass with Cannellini Bean Stew - A simple healthy Mediterranean -style meal that can be made in under 30 minutes. ( Allow 12 hour soaking period if using dry beans.)

Sea Bass with Cannellini Bean Stew

olive oil

onion,

peeled, diced carrot

celery

garlic cloves

cannellini beans (2 cans rinsed and drained) or 1 ½ cups dried beans, soaked overnight.

chicken stock (2

water (only

sage

salt

cracked pepper

sea bass fillets

oil, salt and pepper

Italian parsley for garnish (or make leek oil

In a medium-large heavy-bottomed pot, heat oil over medium-high heat. Add onions, and stir for two minutes. Add carrots, celery and garlic, turn heat to medium and sauté for about 5 minutes, stirring occasionally.

If using canned beans,

add them, along with the 2 cups stock, herbs and tomatoes, salt and pepper, and bring to a boil. Turn heat down to low, cover and simmer gently for 10-15 minutes. Alternatively, if using dried beans, make sure to soak them in ample water overnight or up to 24 hours. (This will prevent gastric issues and shorten cooking time. ) After the carrots, celery and garlic have been sautéing for 5 minutes. Add the dried, soaked beans and 4 cups stock. Add 1 additional cup water. Add the herbs and salt. Bring to a boil on high heat. Cover, turn to low heat and let simmer 1-1 1/2 hours, or until the beans are tender, adding more water if needed. Then add pepper and tomatoes. Continue simmering another ½ hour. If the stew is too brothy for you, leave the lid off and keep it at a gentle simmer, letting it reduce a bit- however, I really enjoy it a little brothy.

Pan Sear the fish

Heat 1-2 T olive oil in a cast-iron skillet, over medium-high heat. Pat dry fish with paper towels and season generously with kosher salt and pepper. Sear each side until a golden crust forms on the fish, and turn the heat down to cook through to the desired doneness, taking care not to overcook.

Place the stew in a wide shallow bowl, top with seared fish and garnish with fresh Italian parsley.

If feeling fancy make Gremolata or Leek Oil and drizzle over top.

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15 Minute Cannellini Bean Stew

Sea Bass with Cannellini Bean Stew

Top 2 cannellini bean stew recipes from across the web

The most viewed cannellini bean stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Minute Cannellini Bean Stew

Sea Bass with Cannellini Bean Stew

The most viewed cannellini bean stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine