Bean There, Done That
Hearty Mediterranean Stew with Sautéed Mushrooms, Peppers, and Mixed Beans
50 minutes
Serves 6
DinnerMediterraneanVeganVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This Mediterranean-inspired stew transforms humble canned beans and fresh veggies into a symphony of savory comfort, bubbling together in a single pot. Along the way, you’ll learn why properly sautéing mushrooms and blooming spices unlocks next-level flavor, no passport required.
Equipment needed
- Dutch oven
Ingredients
Yield
6
Instructions
- 01Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and sauté until deeply browned and reduced in volume, about 8 minutes, stirring rarely at first, then more frequently.
- 02Transfer browned mushrooms to a bowl and set aside. Reduce heat to medium and add the remaining 2 tablespoons olive oil to the pot.
- 03Add onion, carrot, green bell pepper, and red bell pepper. Cook, stirring often, until softened and just starting to caramelize, about 7 minutes.
- 04Stir in the minced garlic and cook for 1 minute, just until fragrant.
- 05Add crushed tomatoes, vegetable broth, oregano, thyme, smoked paprika, crushed red pepper flakes, and bay leaf. Stir to combine and bring to a gentle simmer.
- 06Add black beans, pinto beans, corn, green beans, and the reserved mushrooms. Stir well.
- 07Simmer uncovered for 25 minutes, stirring occasionally, until stew thickens slightly and veggies are tender. Remove and discard the bay leaf.
- 08Stir in lemon zest and juice, and half the chopped parsley. Taste and season generously with salt and black pepper.
- 09Ladle stew into bowls, sprinkle with remaining parsley, and serve hot with slices of crusty bread for dunking.
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