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Zesty Lemon Bean Stew

bean stew
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A hearty, filling bean stew that can be enjoyed year round!

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

  1. Pour olive oil into a large dutch oven (or pot) over medium heat.
  2. Add in tomato sauce and honey.
  3. Stirring frequently, brown the tomatoes by cooking 5-6 minutes.
  4. Add in beans (drained and rinsed) and diced tomatoes (along with the liquid), stir and bring to boil.
  5. Once boiling, turn down heat and let simmer for 10 minutes, uncovered.
  6. Add onions, garlic, lemon juice, salt and pepper.
  7. Cover and cook for 7 minutes.
  8. Add in thyme, oregano, lemon zest, and the half cup of liquid from the beans.
  9. Cover and cook for 3 minutes.
  10. Turn off heat, stir, let cool, and enjoy!

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