Sweet and savory giant white beans stew


A warm and tasty side dish. A tasty, sweet and sour recipe perfect with a homemade bruschetta or a warm piece of flat bread.

Sweet and savory giant white beans stew
Preparation time
Cooking time


For 4 Person(s)


  • 1 can large butter beans or another kind of white beans
  • 2 medium onions
  • 3 tbsp extra virgin olive oil
  • 1 tsp butter
  • 1 garlic clove
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 tsp coriander seeds
  • 0.5 tsp cinnamon
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 4 tomatoes

Sweet and savory giant white beans stew Directions

  1. Drain and rinse the beans and set them aside.

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  2. Blanch the tomatoes with boiling water, remove the skin and cut them into quarters. Set aside.
  3. Toast the coriander seeds and cumin in a dry pan for 3 - 4 minutes. Put the seeds into a mortar, add paprika and cinnamon and crush everything.

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  4. Heat the oil and butter in the pan over medium heat. Add the onion slices and cook, stirring occasionally, until the onions have softened, about 4 - 6 minutes.

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  5. Add the chopped garlic and spices.  Cook, stirring occasionally, until fragrant, about 1 - 2 minutes.

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  6. Add the chopped tomatoes, salt, sugar, vinegar and Worcestershire sauce. Stir to combine and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally about 10 minutes.

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  7. Add the beans, cover the pan and cook for another 10 - 15 minutes over medium - low heat. Add more salt if necessary and serve.

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Nutrition facts

(diet, vegetarian, gluten free)
Per Serving


Sunday, 20 November 2016
nice and quick, hearty bean stew. added some fresh sprigs of rosemary and thyme (pulled when done si...
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- robtheintz

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