Zesty 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!
Find it online: https://www.iamtaradawn.com/zesty-lemon-bean-stew/