Bean Stew
Serves 3
15 mins prep
30 mins cook
45 mins total
Warm, comforting, filling bean stew in 30 minutes? I got you! 👊 Canned beans, which require nothing more than a can opener, make this a "lazy" recipe. This is a perfect meal, which happens to be vegetarian, but you can also bulk it up with sausage, kielbasa, pork chops, or ribs. 🍖
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Note: we roast bell peppers in the oven, peel them, and use 1/3 cup chopped for this recipe. You are more than welcome to use raw bell peppers or roasted peppers from a jar but I feel like roasting your own gives this recipe the best flavor possible.
Follow my instructions to roasting bell peppers here. Once roasted, peel, chop, and set 1/3-1/2 cup of chopped peppers aside.
Add the olive oil to a soup pot over medium heat. Once the oil begins to shimmer, add the onions, carrot, and celery. Stir.
Once the onions start to become translucent, add the bell peppers and garlic. Stir for 1 minute, then add the oregano, salt, paprika, and flour. Cook for 1 minute, stirring occasionally.
Add the tomato sauce making sure to stir, and cook, stirring, for about 1 minute. Add the broth and beans. Let the stew come to a boil, then reduce the heat to medium-low, and cook for 20 minutes or until the stew has reached your desired consistency. Taste for salt and adjust as needed. Serve and enjoy!
