Cannellini Bean Stew

Simply delicious and easy. Inspired by my trip to Greece.


3 tsp olive oil

2 medium size red onions, chopped.

4 carrots, peeled and sliced.

4 gloves of garlic, minced.

1 medium green and red pepper each, thinly sliced.

1 can of diced tomatoes (no added salt variety).

2 Roma tomatoes, diced.

2 green chilies, thinly chopped.

1-2 tbsp of Cilantro (fresh), chopped.

1 tsp of red chili flakes (to taste).

Salt to taste.



  1. Heat oil on medium heat (do not burn) and add onions. Saute until medium brown. Add carrots and garlic. Brown the carrots too-it makes them sweeter when caramelized. Cook until carrots start to sweat (release some water-approx. 10 to 12 minutes).
  2. Stir in peppers. Cook for 2 minutes.
  3. Add tomatoes and beans.
  4. Add chilies, cilantro, chili flakes and salt to taste. Stir. Cover for 10 minutes.
  5. Serve with your favorite starch (quinoa, rice, pasta or bread) or have on it’s own with a spoon. Bon Appetite!









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