Bright and smoky, this stew balances tangy tomatoes with a touch of smoked paprika for a lively Mediterranean flavor. Creamy cannellini beans and tender roasted peppers create a satisfying, slightly chunky texture that clings to each spoonful. Finishing lemon, briny olives, and fresh parsley add brightness and an herbaceous lift. Serve warm for a cozy weeknight dinner, a hearty lunch, or spooned over grains and crusty bread for casual entertaining.
Ingredients
- Cannellini beans (2 x 15 oz cans, drained and rinsed)
- Jarred roasted red peppers (1 1/2 cups, drained) or 3 roasted fresh peppers
- Olive oil (2 tbsp)
- Yellow onion (1 medium, diced)
- Garlic cloves (3, minced)
- Diced tomatoes (1 can, 14.5 oz) or 2 cups fresh tomatoes, chopped
- Vegetable broth (3/4 cup)
- Smoked paprika (1 tsp)
- Ground cumin (1/2 tsp)
- Red pepper flakes (1/4 tsp, optional)
- Kalamata olives (1/2 cup, pitted and halved)
- Capers (1 tbsp, drained, optional)
- Lemon (1, juiced)
- Fresh parsley (1/4 cup, chopped)
- Salt and black pepper (to taste)
- Cooked couscous, rice, or crusty bread for serving (optional)
Instructions
- Warm the olive oil in a wide saucepan over medium heat. Add the diced onion and a pinch of salt; cook until translucent, about 5–7 minutes.
- Add the minced garlic, smoked paprika, ground cumin, and red pepper flakes (if using). Cook, stirring, until fragrant, about 30 seconds.
- Pour in the diced tomatoes and vegetable broth, scraping any browned bits from the pan. Bring the mixture to a gentle simmer.
- Stir in the drained cannellini beans and chopped roasted red peppers. Reduce heat to low and simmer uncovered for 10 minutes to let flavors meld.
- Use a potato masher or the back of a spoon to gently mash about one-third of the beans against the side of the pan. This will thicken the stew while keeping some whole beans for texture.
- Add the halved olives and capers, stirring to combine. Simmer another 2–3 minutes to warm the olives through and marry the flavors.
- Remove from heat and stir in the lemon juice and chopped parsley. Taste and adjust seasoning with salt and black pepper as needed.
- Spoon the stew into bowls and serve immediately over cooked couscous, rice, or with slices of crusty bread to soak up the juices.
- Leftovers keep well refrigerated in an airtight container for up to 4 days and often taste even better the next day.
Tips or Variations
- For a smoky char, roast fresh red peppers under a broiler, char until blackened, then peel and chop before adding.
- Swap cannellini for chickpeas or add a handful of baby spinach at the end for extra greens.