Name: Mediterranean Stew with Navy Beans
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 3 tablespoons; Onion, chopped - 1 medium; Tomato, chopped - 1 large; Red bell pepper, chopped - 1 medium; Garlic, coarsely chopped - 3 cloves; Fresh sage - 4 leaves; Fresh rosemary - 1 sprig; Red pepper flakes, or more to taste - ¼ teaspoon; Salt and freshly ground black pepper to taste - ¼ teaspoon; Navy beans, rinsed and drained - 3 (16 ounce) cans; Bay leaf - 1; Water, or as needed to cover - 3 cups; Finely chopped fresh chives, or to taste - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean Stew with Navy Beans

1. Olive oil - 3 tablespoons

2. Onion, chopped - 1 medium

3. Tomato, chopped - 1 large

4. Red bell pepper, chopped - 1 medium

5. Garlic, coarsely chopped - 3 cloves

6. Fresh sage - 4 leaves

7. Fresh rosemary - 1 sprig

8. Red pepper flakes, or more to taste - ¼ teaspoon

9. Salt and freshly ground black pepper to taste - ¼ teaspoon

10. Navy beans, rinsed and drained - 3 (16 ounce) cans

11. Bay leaf - 1

12. Water, or as needed to cover - 3 cups

13. Finely chopped fresh chives, or to taste - 2 tablespoons

How to cook deliciously - Mediterranean Stew with Navy Beans

1. Stage

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.

2. Stage

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.

3. Stage

Sprinkle with chives and serve.