Roasted Red Pepper and White Bean Stew is full flavored with smoky paprika and herby oregano and thyme. It’s filled with good-for-you veggies like red peppers, onions, and corn (and yes, I know that corn is technically a grain and not a veggie). It’s great during the fall and winter months, as this stew is perfect comfort food, whether you’re a vegan or a meat eater.
The first time I made this stew I used an 8 ounce can of tomato sauce instead of the 6 ounce can of tomato paste. Either way makes a great stew, the tomato paste makes a bit thicker and richer stew, while the tomato sauce makes a little lighter soupier version. If you find yourself out of one, don’t worry, just sub in the other, and you’ll still be happy!
I like the soy crumbles in this stew. You don’t even notice that they’re there, they just add a little texture and thickening to the stew. If you prefer, use cooked crumbled sausage (meaty or veggie links), or even use cooked ground turkey or ground beef.
Save the remaining canned crushed tomatoes for another recipe, like marinara or salsa. I like to store them in the freezer until I need them. Then, just defrost in the microwave, or if you’re making marinara you can even throw them in the pot while they are frozen and just let them come to temperature while the sauce cooks.
For the jarred red peppers, I use a 12 ounce jar of peppers, which usually has 2 whole peppers in it, and comes out to about 1 ½ cups chopped. You can use jarred ones, or roast your own using this method.
I’ve been using this method of softening the onion in the microwave for years. I like that it cuts down on some of the stove-top time. Especially since the fall months here in California can still be unbearably hot. You can soften the cut in half onion, or you can chop the onion into smaller pieces and soften it that way.
Roasted Red Pepper and White Bean Stew
- ½ onion
- 1 tablespoon olive oil
- 1/3 cup soy crumbles
- 1 can 8 ounce tomato sauce or 1 can (6 ounces) tomato paste
- 1/3 cup crushed tomatoes from a can
- ¾ cup vegetable broth
- 1 can 15 ounces cannellini beans (or any other white beans)
- 2 roasted red peppers chopped (about 1 ½ cups)
- 1/3 cup frozen corn
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- dash red pepper flakes
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Fresh oregano for garnish if desired
- Place onion half in a small microwavable bowl with a small amount of water, about 2 tablespoons. Cover the bowl with a plate set upside down over the bowl, and microwave 2-3 minutes until the onion is softened.
- In a stew pot, heat oil over medium-high heat. While oil heats, chop softened onion. Add chopped onion to stew pot, and cook about 7 minutes or until onion starts to brown. Add soy crumbles to pot, and continue to cook about 3 minutes more. Add tomato sauce or paste, crushed tomatoes, and broth, and cook an additional 3 minues, scraping any browned bits off the bottom of the pan.
- Add remaining ingredients except fresh oregano to the pot, bring to a boil, reduce heat to low, and simmer 8 minutes. Taste for salt and pepper before serving. Garnish with fresh oregano if desired.