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

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
• ¼ teaspoon red pepper flakes, or more to taste
• 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

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.