Cozy White Bean Stew

Cozy White Bean Stew

Mirepoix sautéed with thyme, smoked paprika, cumin, and coriander, then simmered with cannellini beans and vegetable broth. Finished with lemon and parsley. Recipe by Caitlin Shoemaker at From My Bowl. Serves 6.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, sliced
• 1 stalk celery, diced
• 3–5 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander (optional)
• ½ teaspoon black pepper, or to taste
• 5 cups cannellini beans (about 3 cans), drained and rinsed
• 3½ cups vegetable broth
• Juice of 1 lemon
• Zest of 1 lemon (optional)
• ½ cup chopped parsley

Method

1. Warm the olive oil in a large Dutch oven over medium-high heat. Add the onion and sauté 3 minutes.
2. Add the carrots and celery and sauté 3–5 minutes. Stir in the garlic, thyme, paprika, cumin, coriander, and pepper and cook 60–90 seconds until fragrant.
3. Add the beans and broth. Mix well, bring to a boil, then simmer 20–25 minutes, stirring every 5 minutes so nothing sticks. Lower the heat if it spatters.
4. Turn off the heat. Stir in parsley, lemon juice, and lemon zest if using. Let sit about 5 minutes to thicken.
5. Taste for salt and pepper. Serve warm with crusty bread. Leftovers keep 5 days in the fridge or 2 months in the freezer.