Description
Spanish style bean stew with tomatoes, garlic, olive oil and thyme. Comforting, satisfying and incredibly delicious!
Ingredients
Scale
- 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
Instructions
- 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.
- Add carrots and tomatoes, bring to a boil, lower heat, cover and simmer for 20 minutes.
- Add extra virgin olive oil and season with salt and pepper. Serve.
Notes
This Spanish bean stew is gluten-free and vegan.
Nutrition
- Serving Size:
- Calories: 297
- Sugar: 5.7 g
- Sodium: 86.9 mg
- Fat: 12.5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 36.8 g
- Fiber: 10.8 g
- Protein: 11.9 g
- Cholesterol: 0 mg
