White Bean Tomato Stew

Clock Icon 55 minutes |
Servings: 6-8 |
Prep: 25 minutes |
Cook: 30 minutes

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1 Tbsp (15 mL) ginger, minced
  • 2 Tbsp (30 mL) tomato paste
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) coriander
  • 1 tsp (5 mL) salt
  • ¼ tsp (1 mL) cayenne powder
  • ½ tsp (2 mL) ground pepper
  • 1 ½ tsp (7 mL) dried thyme
  • 4 cups (1 L) vegetable stock or water
  • 1 lb. (454 g) potatoes (about 3-4 medium potatoes), cut into ½" pieces
  • 2 carrots, chopped
  • 1 can (19 oz/540 mL) white beans, drained and rinsed
  • 1 can (28 oz/796 mL) crushed tomatoes
  • ½ cup (125 mL) peanut butter
  • 2 cups (500 mL) spinach

Method

  1. In large pot or Dutch oven, heat oil over medium heat.
  2. Add onion, garlic and ginger. Sauté until onion is beginning to soften, about 5 minutes.
  3. Add tomato paste and spices. Stir until well combined and fragrant (if spices stick to bottom of pot, add 1-2 Tbsp water (15-30 mL). This should take about 2 minutes.
  4. Add vegetable stock, potatoes, carrots, beans, tomatoes and peanut butter. Bring to a boil over medium-high heat. Reduce to simmer. Continue cooking for 25-30 minutes or until potatoes are tender. Stir occasionally.
  5. Taste and add salt, if necessary.
  6. Add spinach and stir until wilted.
  7. Serve immediately.

Tips

Serve with rice and naan bread, if desired.

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