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Hand ladling finished easy white bean stew from pot into white serving bowl with spoon
Oumnia

Easy White Bean Stew (One-Pot Mediterranean)

Hearty white bean stew simmers in one pot for one hour with tomatoes, garlic, coriander, and ginger. Feeds four, freezer-friendly, tastes better the next day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • For the Easy White Bean Stew Base:
  • 9 oz white beans Llobia, soaked for 3 hours
  • ¼ cup olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 tomatoes grated
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 2 tbsp fresh parsley chopped
  • 4 cups water

Method
 

  1. Sauté the aromatics: Heat the ¼ cup olive oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Build the tomato sauce: Add the grated tomatoes, salt, paprika, black pepper, ground coriander, and ground ginger to the pot. Stir well and simmer uncovered for 10 minutes until the sauce darkens and concentrates.
  3. Deepen the flavor: Stir in the 1 tablespoon tomato paste and let cook for 1–2 minutes. Cover and simmer for 5 more minutes until rich and savory.
  4. Add the beans and water: Pour in the 9 oz pre-soaked white beans (drained and rinsed) and 4 cups water. Stir well, bring to a gentle boil, then reduce heat to low.
  5. Simmer until tender: Cover with a lid and simmer gently for about 1 hour, stirring occasionally every 15 minutes. Beans should be completely soft and creamy.
  6. Finish and serve: Taste and adjust salt. Stir in 2 tbsp fresh chopped parsley just before serving. Ladle into bowls and serve hot.

Notes

- Soak beans for 3 hours minimum or overnight: Shortens cooking time and aids digestion.
- Don't skip tomato paste caramelization: That 1–2 minute window transforms it from raw to complex flavor.
- Taste constantly: Bean stews need more salt than you think. Add gradually.
- Fresh spices matter: Coriander, ginger, and paprika should be under 6 months old for this easy white bean stew.
- Make it ahead: Tastes better on day two as beans soften further and spices marry together.
- Storage: Refrigerate up to 5 days, freeze up to 3 months. Reheat gently with splash of water.
- Alternative: Use two 15-oz cans white beans + 3 cups water, simmer 20–25 min for quick version.
- Slow cooker option: Sauté aromatics first, transfer all ingredients to slow cooker, cook low 6–8 hours.