Chimichurri-Spiced White Bean and Pepper Stew
A comforting stew of tender white beans and sweet bell peppers simmered in a spiced tomato sauce with cumin, oregano, and cinnamon. Finished with a fresh chimichurri topping, it’s perfect on its own or served with bread, rice, or pasta for a hearty meal.
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 4 red peppers slices
- 2 cloves garlic minced
- 1 can chopped tomatoes 400g
- 400 g white beans
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- Salt and pepper to taste
For the Chimichurri:
- 60 ml olive oil extra virgin
- 2 tbsp white wine vinegar
- 30 g fresh parsley chopped
- 1/2 red onion finely chopped
- 1 clove garlic minced
- 1 tsp sea salt
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp smoked paprika
Instructions
- Prepare the chimichurri by combining all chimichurri ingredients in a bowl. Taste, and adjust seasoning if needed.
- Let the chimichurri rest for at least 30 minutes to allow the flavours to meld.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell peppers. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
- Add the chopped tomatoes, cumin, oregano, and cinnamon. Mix well and bring to a simmer. Reduce the heat and let it cook for 15-20 minutes, allowing the sauce to thicken.
- Stir in the white beans and season with salt and pepper. Cook for another 5 minutes to heat through.
Notes
- Add extra red pepper flakes to the stew for a spicier kick, or leave them out for a milder dish.
- The flavours deepen as the stew sits, making it perfect for meal prep. Store leftovers in the fridge for up to 3 days.
- Serve with crusty bread, rice, pasta, or even as a filling for a baked potato.
- Experiment with fresh coriander or basil instead of parsley for a unique twist.
- Add vegan sausages for extra protein and texture.
- Simmer the stew longer if you prefer a thicker consistency, or add a splash of vegetable stock for a thinner sauce.