Welcome to the comforting world of Cannellini bean and pea stew! After several test runs, this dish has become a staple in my kitchen. Each bowl bursts with creamy beans and fresh peas, creating a warming hug in food form. I’ve experimented with various herbs and spices, mastering the perfect balance that brings this dish together. Let’s dive into a recipe you can trust, and if you enjoy this, don’t forget to check out my Black Bean Soup for another hearty option!
About Cannellini bean and pea stew
Cannellini bean and pea stew is not just filling; it’s a celebration of robust flavors. Throughout testing, I found it’s perfect for any season, showcasing lovely fresh peas in spring and those comforting beans in winter. This dish is thrifty too, utilizing affordable ingredients that easily please family and friends alike. Each time I prepared it, my home was filled with delightful aromas that pulled my loved ones into the kitchen.
- Quick prep means you can whip this up on busy weeknights.
- It’s budget-friendly, making it a perfect option for anyone looking to eat well without overspending.
- This dish is a family favorite, offering cozy flavors that draw everyone in.
- Fun fact: Cannellini beans are rich in protein and fiber, making them a nutritious choice.
Key Ingredients & Their Roles
- Cannellini Beans: hearty base; can substitute with navy beans.
- Fresh Peas: sweet flavor and vibrant color; frozen peas work too.
- Vegetable Broth: adds depth; use homemade for a richer taste.
- Herbs (Thyme and Bay Leaf): infuse delicious savory notes; expand with basil in summer.
How to Make Cannellini bean and pea stew
- Start by gently sautéing chopped onions and garlic in olive oil, stirring until fragrant (about 4 minutes).
- Add chopped carrots and celery, cooking until softened (approximately 5 minutes).
- Incorporate the cannellini beans and broth, letting it all simmer for 15 minutes until the flavors meld beautifully.
- Stir in the fresh peas and herbs, cooking just until heated through, usually around 5 minutes.
Pro Tips & Troubleshooting
- I discovered that letting the beans soak overnight enhances their creaminess.
- A common mistake is adding peas too early, which can make them mushy – add them towards the end instead.
- For enhanced flavor, try adding a dash of lemon juice right before serving.
- This recipe scales beautifully; just double the ingredients for a crowd.
Storage & Make-Ahead Guide
This stew keeps well in the fridge for up to 4 days, and can be frozen for 2 months. Reheat in a saucepan over low heat, stirring gently for about 10 minutes until warmed through. During storage, I’ve noticed that the flavors intensify, making it even more delicious the next day.
Serving Suggestions
Serve this Cannellini bean and pea stew alongside crusty bread for dipping, or pair with a light salad for a balanced meal. For more ideas, check out my Vegetarian Lasagna and Baked Ziti with Sausage.
Frequently Asked Questions
- Can I make this stew in advance? Yes, it stores well for days and flavors deepen with time.
- What can I substitute for cannellini beans? Navy or great northern beans work well.
- How do I store leftovers? Keep in an airtight container in the fridge or freezer.
- Is this stew gluten-free? Absolutely, all ingredients used are naturally gluten-free.
- Can I add meat to this stew? Certainly! Chicken or sausage would complement the beans nicely.
Final Thoughts
Cooking Cannellini bean and pea stew has become one of my favorite weeknight routines. The rich flavors and wholesome ingredients make each bite comforting. I hope you enjoy making this dish as much as I do; don’t forget to share your experiences and photos!
More Recipes You’ll Love
- Vegetarian Lasagna – perfect for a hearty meal with beans and veggies.
- Black Bean Soup – a flavorful bean dish that complements the stew.
- Slow Cooker Minestrone Soup – a comforting soup that shares similar ingredients and techniques.
Cannellini Bean and Pea Stew
Ingredients
Vegetables
- 1 cup onion diced
- 1 cup carrot chopped
- 1 cup celery chopped
Beans and Broth
- 2 cups cannellini beans cooked
- 4 cups vegetable broth low sodium
Herbs & Spices
- 1 teaspoon thyme dried
- 1 bay leaf optional for flavor
Instructions
Preparation Steps
- Start by gently sautéing the diced onion in olive oil until translucent, about 4 minutes.
- Add chopped carrots and celery; cook until softened, approximately 5 minutes.
- Add cooked cannellini beans and vegetable broth; let simmer for 15 minutes.
- Stir in fresh peas and herbs, cooking for an additional 5 minutes until heated through.