Mediterranean White Bean Stew

White bean stew is a one-pot dinner of creamy cannellini beans, carrots, and tomatoes simmered with warm spices, then finished with parsley and lemon.

A White Bean Stew from My Mother’s Kitchen

I grew up eating Egyptian white bean stew from my mom’s kitchen, especially in winter. This Mediterranean white bean stew is my version: a meatless dinner for six made with canned beans and tomatoes. It takes 45 minutes from start to finish.

As the stew simmers, the beans soften in the tomatoes and take on the flavor of garlic, cumin, coriander, and paprika. Urfa biber, a Turkish chile with gentle, smoky heat, adds another layer of flavor. You can use crushed red pepper flakes instead, if you like.

I stir in the parsley and lemon at the end, then drizzle a little olive oil over each bowl. Warm bread is welcome here for scooping up the tomato-rich sauce.

Ingredients for White Bean Stew

Cannellini beans and tomatoes make the base of this stew. Carrots, garlic, and warm spices give it depth, while lemon and parsley brighten each bowl just before serving.

• Cannellini beans: Three 14.5-ounce cans, drained and rinsed, make this a practical weeknight dinner. These white beans turn tender and creamy as they simmer. Navy beans or butter beans can also work, though the texture will be different.
• Extra virgin olive oil: Start with 2 to 3 tablespoons for the vegetables, then add another drizzle to the stew and a little more when serving.
• Onion, garlic, and carrots: One yellow onion and two garlic cloves build the flavor base. Three carrots add sweetness and hold their texture in the sauce.
• Whole canned tomatoes: Use two 15-ounce cans, juices and all. Break the tomatoes up as you add them. You can carefully crush them by hand or snip them in the can with kitchen shears.
• Warm spices: Season the sauce with one teaspoon ground coriander and 1/2 teaspoon each of sweet Spanish paprika and ground cumin.
• Urfa biber or crushed red pepper flakes: Urfa biber is a dried chile from southeastern Turkey with deep burgundy flakes, mild heat, and a smoky sweetness that reminds me a little of raisins. Crushed red pepper flakes are an option too, though they won’t bring the same smoky note.
• Kosher salt and freshly ground black pepper: Season the vegetables first, then season the stew again after adding the beans and tomatoes.
• Lemon and parsley: The juice of half a lemon and 3 tablespoons chopped fresh parsley go in at the end, so their flavor stays fresh.

How to Make White Bean Stew

A Dutch oven gives the beans and tomatoes room to simmer. Keep the lid partly open toward the end so the tomato sauce can thicken slightly.

1. Sauté the vegetables. Warm 2 to 3 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until just shimmering. Add one finely chopped yellow onion and cook, stirring regularly, for 3 to 5 minutes, until golden. Add two minced garlic cloves and three chopped carrots with a big pinch each of kosher salt and black pepper. Cook, stirring often, for about 5 more minutes, until the carrots have softened.
2. Add the beans, tomatoes, and spices. Stir in three 14.5-ounce cans of cannellini beans, drained and rinsed, and two 15-ounce cans of whole tomatoes with their juices. Break up the tomatoes slightly. Add 1 teaspoon ground coriander, 1/2 teaspoon sweet Spanish paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon Urfa biber or crushed red pepper flakes. Add another big drizzle of olive oil and a big dash each of salt and black pepper.
3. Simmer the stew. Bring it to a boil for about 5 minutes, then lower the heat. Partially cover the pot, leaving a small opening, and simmer for about 20 minutes, until the beans have softened and the sauce has thickened slightly.
4. Finish and serve. Stir in the juice of half a lemon and 3 tablespoons finely chopped parsley. Ladle into bowls and finish with a drizzle of olive oil.

Tips for the Best White Bean Stew

• Keep the tomato juices. Add both cans of tomatoes with their juices. They form the sauce as the beans simmer; there’s no separate broth in the pot.
• Leave the lid slightly open. A small gap lets the sauce reduce during the 20-minute simmer. The finished stew should be thick enough to spoon into bowls, with plenty of tomato sauce around the beans.
• Finish with lemon and parsley. Stir them in after simmering so their fresh flavor comes through against the warm spices and tomatoes.

Ways to Make It Your Own

• Add cooked grains. Stir in cooked farro or brown rice for an even heartier bowl.
• Change the paprika. Swap the sweet Spanish paprika for smoked paprika if you’d like a smokier stew.
• Add greens. Stir a handful of chopped kale or spinach into the pot during the last few minutes of cooking.
• Make it creamier. Mash some of the beans in the pot, or blend a small portion of the stew and stir it back in. If you’re after a brothier dish, try my white bean soup with spinach and fresh herbs.
• Add a topping. Crumbled feta brings a salty contrast; croutons add crunch.

What to Serve with White Bean Stew

This stew is filling enough for dinner on its own. I love it with warm pita or a slice of olive bread for scooping up the tomato sauce.

You can also spoon it over rice or couscous. If I’m serving a full winter meal, a winter fruit salad makes a fresh finish.

Make Ahead and Storage

Divide leftover stew among shallow containers and refrigerate within two hours of cooking. Keep it refrigerated for 3 to 4 days, or freeze portions for 2 to 3 months for best quality.

Reheat leftovers on the stovetop, stirring until they reach 165°F. Add a splash of water if the stew has thickened in storage.

More White Bean Recipes to Try

Soups and Stews

White Bean Soup with Spinach and Fresh Herbs

Italian

Ribollita (Tuscan White Bean Soup)

Soups and Stews

One-Pot Chicken and Kale Soup with Creamy White Beans

Soups and Stews

Tuscan Farro Soup with White Beans and Vegetables