So, I know that stew is usually a winter recipe because it’s thick, rich, and hearty, but this is the beginning of summer, so why a bean stew recipe? Trust me, this bean stew is great for the summer too. Yes it is thick, rich, and hearty, however adding a little lemon zest and juice lightens it up and makes it perfect.
As always, fresh ingredients are the best. Obviously there are some canned ingredients that are just fine, but when it comes to fresh herbs, garlic, and lemon juice, nothing beats fresh.
What’s Inside?
- Beans– I use 2 different kinds of beans- Cannellini and Dark Red Kidney Beans. You can substitute any kind of beans you like, but these are my favorite. Chickpeas are also a great alternative. Beans are an excellent source of protein so this makes it a perfect stew for vegetarians.
- Diced Tomatoes– Fire roasted, diced tomatoes give this stew an excellent flavor. I’ve never tried it with regular diced tomatoes, but I’m sure that it would work fine, even though it wouldn’t taste the same.
- Honey– The honey, mixed with the tomato paste in the beginning help curb the savoriness of all the herbs and garlic. It gives the stew a fuller flavor.
- Fresh Herbs– Thyme, Oregano and Parsley add a savoriness that dried herbs just can’t. Fresh herbs are an absolute must!
- Lemon– The lemon zest and the lemon juice cut through the rich full taste of the tomatoes and compliments the sweetness of the honey. This lightens the dish up and gives it an unique taste.
- Fresh Ingredients– Garlic, white onion; fresh ingredients are an absolute must when it comes to dishes such as this. They have a flavor that their canned counterparts just can’t deliver.
Equipment Needed (affiliate links):
This is the BEST dutch oven ever. I love it. I use it to make various soups, stews, and even bread! I have this in 6qt White.
PrintZesty Lemon Bean Stew
A hearty, filling bean stew that can be enjoyed year round!
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Total Time: 41
- Yield: 6 servings 1x
- Category: soup, stew
- Method: cook
- Cuisine: american
Ingredients
Scale
- 1/4 cup Olive Oil
- 2 tbsp Tomato Paste
- 2 tbsp Honey
- 1 15.5oz can Cannellini Beans Drained and rinsed
- 1 15.5oz can Dark Red Kidney Beans Drained and rinsed
- 1/2 cup Liquid from 1 of the can of beans
- 1 28oz can Diced Tomatoes **Save liquid, do not drain**
- 1 White Onion (Medium) Diced
- 3 cloves Garlic Minced
- 3 sprigs Thyme Fresh, Chopped
- 1 tbsp Oregano Fresh, Chopped
- 1 tbsp Lemon Zest
- 1 Lemon Juiced
- 1.5 tsp Salt
- 1.5 tsp Black Pepper Ground
- 1/2 cup Parsley Fresh, Chopped
Instructions
- Pour olive oil into a large dutch oven (or pot) over medium heat.
- Add in tomato sauce and honey.
- Stirring frequently, brown the tomatoes by cooking 5-6 minutes.
- Add in beans (drained and rinsed) and diced tomatoes (along with the liquid), stir and bring to boil.
- Once boiling, turn down heat and let simmer for 10 minutes, uncovered.
- Add onions, garlic, lemon juice, salt and pepper.
- Cover and cook for 7 minutes.
- Add in thyme, oregano, lemon zest, and the half cup of liquid from the beans.
- Cover and cook for 3 minutes.
- Turn off heat, stir, let cool, and enjoy!
