White Beans & Peppers One-Pot Stew (Peperonata Beans)

4.67 from 3 votes

A cozy one pot stew of cannellini beans and slowly cooked peppers, inspired by the Italian dish of Peperonata. Delicious and perfect for fall!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Italian, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 260kcal

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

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 tbsp 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 tsp oregano, 1 tsp 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 tbsp capers, 3 tbsp 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 tbsp white wine vinegar
Serve with crusty bread and chopped parsley.