Mediterranean Stew with Navy Beans
Fresh sage and rosemary add Mediterranean flavor to this hearty stew made with navy beans, tomato, and red bell pepper.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3tablespoons olive oil
- 1medium onion, chopped
- 1large tomato, chopped
- 1medium red bell pepper, chopped
- 3cloves garlic, coarsely chopped
- 4leaves fresh sage
- 1sprig fresh rosemary
- ¼teaspoon red pepper flakes, or more to taste
- salt and freshly ground black pepper to taste
- 3(16 ounce) cans navy beans, rinsed and drained
- 1bay leaf
- 3cups water, or as needed to cover
- 2tablespoons finely chopped fresh chives, or to taste
Instructions
Step 1
Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.Step 2
Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.Step 3
Sprinkle with chives and serve.