Embark on a culinary journey with our delightful bell pepper and bean stew recipes, a symphony of flavors that will tantalize your taste buds. These hearty stews are a delightful blend of colorful bell peppers, wholesome beans, and an array of aromatic spices, simmered to perfection in a rich and flavorful broth. Indulge in the classic three-bean stew, a hearty combination of kidney, black, and pinto beans, or explore the vibrant flavors of the vegetarian bell pepper stew, a medley of red, yellow, and orange bell peppers. For a taste of traditional Mexican cuisine, try the spicy Mexican bean stew, a fusion of bell peppers, black beans, and a medley of zesty spices. Each recipe offers a unique twist on this comforting classic, ensuring a delightful culinary experience with every bite. So, gather your ingredients, prepare your taste buds, and let's embark on this flavorful adventure together!
Let's cook with our recipes!
BELL PEPPER BEAN STEW
This is a hearty, filling soup that originally comes from Latin America. It is quick and easy to make and healthy, too. I hope you enjoy it!
Provided by Lalaloula
Categories Beans
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a pot. Sautee onion, garlic and bell peppers until tender.
- Add tomato puree and beans. Season to taste.
- Bring to a boil and let cook for about 15 minutes. Everything should be cooked through and nicely warmed.
- Serve with a nice bread on the side.
MEDITERRANEAN STEW WITH NAVY BEANS
Fresh sage and rosemary add Mediterranean flavor to this hearty stew made with navy beans, tomato, and red bell pepper.
Provided by Alice Waugh
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
- Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
- Sprinkle with chives and serve.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 51.2 g, Fat 7.9 g, Fiber 12.8 g, Protein 17.9 g, SaturatedFat 1.2 g, Sodium 1023.2 mg, Sugar 3.1 g
BEAN STEW
This white bean stew is a classic recipe that will fill your belly and warm you right up! With the insanely delicious flavor, this hearty stew will be your guests' favorite and fly off the table!
Provided by Alyssa Rivers
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
- Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
- Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
- Garnish with fresh parsley and serve with a side of French bread!
Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1272 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
TOMATO, PEPPER & BEAN ONE POT
Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting
Provided by Anna Glover
Categories Dinner, Lunch
Time 1h
Yield Makes 6 portions
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
- Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.
Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
- Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.
Tips:
- Use ripe bell peppers: Look for peppers that are brightly colored and have smooth, firm skin. Avoid peppers that are wrinkled or have blemishes.
- Choose a variety of beans: This recipe calls for kidney beans, black beans, and pinto beans, but you can use any type of beans you like. For a more colorful stew, try adding a few handfuls of corn or diced tomatoes.
- Don't skip the spices: The spices in this recipe are what give it its flavor. Be sure to use a good quality chili powder and cumin. If you like your stew spicy, add a pinch of cayenne pepper.
- Use a good quality vegetable broth: The broth is the base of the stew, so it's important to use a good quality broth. If you don't have any vegetable broth on hand, you can use water instead, but the stew won't be as flavorful.
- Simmer the stew for at least 30 minutes: This will give the flavors time to meld and the beans time to soften.
- Serve the stew with your favorite toppings: Some popular toppings for bell pepper bean stew include sour cream, shredded cheese, avocado, and salsa.
Conclusion:
Bell pepper bean stew is a hearty, flavorful, and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover beans and vegetables. Serve it with your favorite toppings and enjoy!
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