White Beans & Peppers One-Pot Stew (Peperonata Beans)
A cozy one pot stew of cannellini beans and slowly cooked peppers, inspired by the Italian dish of Peperonata. Delicious and perfect for fall!
Servings: 4
Calories: 260kcal
Equipment
Ingredients
- 300 g Red Bell Peppers About 2 medium
- 300 g Yellow Bell Pepper About 2 medium
- 400 g crushed tomatoes or chopped tomatoes (1x15 oz can/tin)
- 225 g white onion
- 5 cloves garlic
- 2 tablespoon olive oil
- 480 g cannellini beans (Drained. Equivelant to 2 standard 15 oz or 400g 'cans' )
- 3 tablespoon capers
- 3 tablespoon kalamata olives
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 1 small chili
- 1 tablespoon white wine vinegar or ACV
Instructions
- Finely slice the onions, red peppers and garlic.
- In a large casserole or dutch oven, sautee the onions over a low heat in plenty of olive oil until softened.225 g white onion, 2 tablespoon olive oil
- Once the onion is soft, sprinkle over a little salt, then add the garlic and peppers, along with the chilli and oregano to the onions and cook until the peppers are soft.300 g Red Bell Peppers, 300 g Yellow Bell Pepper, 5 cloves garlic, 1 teaspoon oregano, 1 teaspoon sea salt, 1 small chili
- Once the onions and peppers are softened, add the tomatoes, beans, capers,400 g crushed tomatoes , 480 g cannellini beans, 3 tablespoon capers, 3 tablespoon kalamata olives
- Simmer the stew until it comes together and the beans soften into the peppers and tomatoes. Add a little white wine or ACV, and salt to taste.1 tablespoon white wine vinegar
- Serve with crusty bread and chopped parsley.
Nutrition
Calories: 260kcal | Carbohydrates: 42g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1239mg | Potassium: 720mg | Fiber: 12g | Sugar: 10g | Vitamin A: 2755IU | Vitamin C: 248mg | Calcium: 153mg | Iron: 5mg