White Bean Tomato Stew

Clock Icon 55 minutes |
Servings: 6-8 |
Prep: 25 minutes |
Cook: 30 minutes

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1 tbsp (15 mL) ginger, minced
  • 1 lb potatoes (about 3-4 medium potatoes) (454 g), cut into 1/2″ pieces
  • 2 carrots, chopped
  • 1 19oz-can (560 mL) white beans, drained and rinsed
  • 1 28oz-can (830 mL) crushed tomatoes
  • 2 tbsp (30 mL) tomato paste
  • ½ cup (125 mL) peanut butter
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) coriander
  • 1 tsp (5 mL) salt
  • ¼ tsp (1 mL) cayenne powder
  • ½ tsp (2 mL) ground pepper
  • 1 ½ tsp (7 mL) dried thyme
  • 4 cups (1 L) water or stock
  • 2 cups (500 mL) spinach

Method

  1. In large pot or Dutch oven, heat oil over medium heat. Add onion, garlic and ginger and sauté until onion is beginning to soften, about 5 minutes. Add tomato paste and psices and stir until well combined and fragrant (if the spices are sticking to the bottom of the pot, add 1-2 Tbsp water (15-30mL)). This should take about 2 minutes.
  2. Pour in water/stock and add carrots, potatoes, beans, peanut butter and tomatoes. Bring to a simmer at medium-high heat. Lower heat so simmer is maintained. Continue cooking for 25-30 minutes, until potatoes are tender. Stir occasionally.
  3. Taste at the end, add salt if necessary. Add spinach and stir until wilted.

Tips

Serve with rice and naan bread, if desired.

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