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5-ingredient stewed white beans and zucchini

Based on 26 ratings

“Filling, healthy, flavorful, and full of protein, this is a simple and satisfying vegan dish that’s easily elevated by spare ingredients laying around in your fridge or pantry. If you have some lemon then add a squeeze along with some fresh herbs like parsley, dill, basil, or mint. A bit of chili gives it a kick and the addition of crème fraîche or feta cheese at the end helps to cream up and round out the dish. To punch up the smoky flavor, you can even add bacon here—letting it fry up with the onions.”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 canned white beans
zucchinis
red onion
1 tbsp smoked paprika powder
800 g canned crushed tomatoes
olive oil
salt
pepper
water
lemon juice (for serving)
mint (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • fine sieve
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
1430
Protein
99 g
Fat
5 g
Carb
263 g
  • Step 1/4

    Peel and slice onion. Thickly slice zucchini and chop the slices into quarters. Drain and rinse the beans.
    • red onion
    • zucchinis
    • 800 canned white beans
    • cutting board
    • knife
    • fine sieve

    Peel and slice onion. Thickly slice zucchini and chop the slices into quarters. Drain and rinse the beans.

  • Step 2/4

    Set a pan with a lid over medium-low heat and add some olive oil. Add chopped onion and sauté for approx. 5 min., or until onion is translucent. Add half the paprika and stir everything together for approx. 1 min.
    • ½ tbsp smoked paprika powder
    • olive oil
    • frying pan
    • cooking spoon

    Set a pan with a lid over medium-low heat and add some olive oil. Add chopped onion and sauté for approx. 5 min., or until onion is translucent. Add half the paprika and stir everything together for approx. 1 min.

  • Step 3/4

    Add beans, season with salt and pepper, and let cook for approx. 2 min. Add tomatoes and about ½ can’s worth of water, being sure to scrape the bottom of the pan. Bring it to a boil and then lower the heat to maintain a simmer. Cover and let cook for approx. 15 min.
    • 800 g canned crushed tomatoes
    • salt
    • pepper
    • water

    Add beans, season with salt and pepper, and let cook for approx. 2 min. Add tomatoes and about ½ can’s worth of water, being sure to scrape the bottom of the pan. Bring it to a boil and then lower the heat to maintain a simmer. Cover and let cook for approx. 15 min.

  • Step 4/4

    Add zucchini to a bowl and mix with some olive oil, remaining paprika, and salt and pepper. Place zucchini on top of the beans, cover again, and let simmer for approx. 10 min. Scoop your stew into a bowl and serve with lemon juice and fresh herbs. Enjoy!
    • olive oil
    • lemon juice (for serving)
    • mint (for serving)

    Add zucchini to a bowl and mix with some olive oil, remaining paprika, and salt and pepper. Place zucchini on top of the beans, cover again, and let simmer for approx. 10 min. Scoop your stew into a bowl and serve with lemon juice and fresh herbs. Enjoy!