Spanish Tomato Bean Stew

5 from 1 review

Spanish style bean stew with tomatoes, garlic, olive oil and thyme. Comforting, satisfying and incredibly delicious!


  • 1 pound dried cannellini beans (soaked overnight)
  • 1 tablespoon fresh thyme
  • 3 cloves garlic (minced)
  • 1 carrot (peeled and chopped bite size)
  • 4 medium tomatoes (diced)
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste


  1. In a large pot over high heat add beans, thyme, garlic cloves and enough water to cover the beans by 1 inch. Bring to a boil, lower heat, cover and simmer for 1 hour.
  2. Add carrots and tomatoes, bring to a boil, lower heat, cover and simmer for 20 minutes.
  3. Add extra virgin olive oil and season with salt and pepper. Serve.


This Spanish bean stew is gluten-free and vegan.


Keywords: recipe, side, vegetarian, legumes, plant based

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