Mediterranean Stew with Navy Beans

Mediterranean Stew with Navy Beans

Fresh sage and rosemary add Mediterranean flavor to this hearty stew made with navy beans, tomato, and red bell pepper.

Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
339 Calories

Recipe Instructions

Step 1
Sprinkle with chives and serve.
Step 2
Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
Step 3
Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.

Ingredients

  • 3 tablespoons olive oil
  • 1 bay leaf
  • salt and freshly ground black pepper to taste
  • 1 large tomato, chopped
  • 1 medium onion, chopped
  • 1 sprig fresh rosemary
  • 1 medium red bell pepper, chopped
  • 3 cloves garlic, coarsely chopped
  • 4 leaves fresh sage
  • 3 cups water, or as needed to cover
  • 3 (16 ounce) cans navy beans, rinsed and drained
  • 2 tablespoons finely chopped fresh chives, or to taste
  • 0.25 teaspoon red pepper flakes, or more to taste

Categories

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