Description

Ingredients

• Roasted peppers 🌶️ Original: Roasted peppers 🌶️
• 🌶️ 700 g red bell peppers, halved and seeded (5–6 medium / 1.54 lb) Original: 🌶️ 700 g red bell peppers, halved and seeded (5–6 medium / 1.54 lb)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• ‌ Original: ‌
• Base 🧅
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz) Original: 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🧅 180 g onion, finely chopped (1½ cups / 6.3 oz) Original: 🧅 180 g onion, finely chopped (1½ cups / 6.3 oz)
• 🥕 100 g carrot, finely diced (¾ cup / 3.5 oz) Original: 🥕 100 g carrot, finely diced (¾ cup / 3.5 oz)
• 🧄 5 garlic cloves, minced (5 cloves / 0.9 oz) Original: 🧄 5 garlic cloves, minced (5 cloves / 0.9 oz)
• 🍅 25 g tomato paste (1½ tbsp / 0.9 oz) Original: 🍅 25 g tomato paste (1½ tbsp / 0.9 oz)
• 🌶️ 5 g sweet paprika (2 tsp / 0.17 oz) Original: 🌶️ 5 g sweet paprika (2 tsp / 0.17 oz)
• 🌫️ 2 g smoked paprika (1 tsp / 0.07 oz) Original: 🌫️ 2 g smoked paprika (1 tsp / 0.07 oz)
• 🥄 2 g dried oregano (1 tsp / 0.07 oz) Original: 🥄 2 g dried oregano (1 tsp / 0.07 oz)
• 🧂 6 g fine sea salt, or to taste (1 tsp / 0.2 oz) Original: 🧂 6 g fine sea salt, or to taste (1 tsp / 0.2 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• ‌ Original: ‌
• Stew 🫘 Original: Stew 🫘
• 🫘 500 g cooked white beans, drained (3 cups / 1.1 lb) Original: 🫘 500 g cooked white beans, drained (3 cups / 1.1 lb)
• 🍅 400 g crushed tomatoes (1½ cups / 14.1 oz) Original: 🍅 400 g crushed tomatoes (1½ cups / 14.1 oz)
• 💧 500 ml vegetable stock (2 cups / 17 fl oz) Original: 💧 500 ml vegetable stock (2 cups / 17 fl oz)
• 🍃 2 bay leaves Original: 🍃 2 bay leaves
• 🌶️ 1 small dried chili, optional Original: 🌶️ 1 small dried chili, optional
• ‌ Original: ‌
• Finish 🌿 Original: Finish 🌿
• 🍋 10 ml red wine vinegar or lemon juice (2 tsp / 0.3 fl oz) Original: 🍋 10 ml red wine vinegar or lemon juice (2 tsp / 0.3 fl oz)
• 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz) Original: 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz)
• 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz) Original: 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz)
• 🥖 rustic bread, for serving, optional

Preparation

• Roast the peppers 🌶 ‌ Place the red peppers on a tray, brush with 15 ml olive oil, and roast at 220°C (425°F) for 22 min, until softened and lightly charred. Transfer to a bowl, cover for 10 min, then peel and slice into strips. ‌
• Build the flavor base 🧅 ‌ Heat 30 ml olive oil in a deep pan or Dutch oven over medium heat. Add onion and carrot, and cook for 8 min until soft and lightly golden. Stir in the garlic and cook for 1 min more. ‌
• Add the tomato and spices 🍅 ‌ Stir in tomato paste, sweet paprika, smoked paprika, oregano, salt, and black pepper. Cook for 2 min, stirring constantly, so the tomato paste darkens slightly and the spices bloom. ‌
• Simmer the stew 🫘 ‌ Add the roasted pepper strips, white beans, crushed tomatoes, vegetable stock, bay leaves, and dried chili if using. Bring to a gentle simmer, then cook uncovered over low heat for 25 min, stirring occasionally. ‌
• Finish and balance 🌿 ‌ Remove the bay leaves. Lightly mash a small portion of the beans with the back of a spoon to thicken the stew naturally. Stir in the vinegar or lemon juice, parsley, and the final drizzle of olive oil. Simmer for 2 min more. ‌
• Rest and serve 🍞 ‌ Let the stew rest for 10 min before serving. Spoon into bowls and serve warm with rustic bread if desired.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print