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White Bean, Coconut and Roast Pepper Stew (vegan & gluten free)

July 17, 2018 / Niki / 64 Comments

I was inspired to write this recipe after the most amazing weekend in Wales with my girlfriends. We spent the entire time walking across the gorgeous mountain-esque countryside, running along the coast in the beautiful sunshine and eating all the food.

And I mean ALL the food. After feeling relaxed, rested and ready to create some new recipes this one popped into my head. I had been toying around with creating a stew with roast peppers for a while and the idea to put coconut in there just came to me while travelling home, and I am so happy it did as it just added this extra layer of goodness and creaminess!

After getting back and putting the washing on (who knew a weekend could create so many dirty clothes?!) I got to work to creating this White Bean, Coconut and Roast Pepper Stew.

Now it may sound a little different to my usual Middle Eastern inspired stews (p.s you should totally check out my Moroccan Spiced Lentil and Chickpea Stew) but it’s just as easy, just as comforting and just as delicious – if not more!

The base is made with three different types of beans (cannolini, butter beans and haricot, but feel free to use a combination of your favourites) and combined with roasted cherry tomatoes and red peppers before a big dollop of coconut yogurt is swirled in to make it beautifully creamy and oh-so-moorish.

This dish is light enough to be enjoyed in the summer but also comforting and warming to be enjoyed in the colder months. I love to slurp up the delicious juices with a simple side salad in the sunshine or dip and soak fresh sourdough chunks in the winter. The perfect all-round dish utilising simple household and store-brought ingredients and loved by the entire family.

And unlike many of my other stew and soup recipes, this one is by far the simplest. By roasting the main ingredients, you are able to extract out a more intense, richer and tastier flavour which means you don’t need to add anything other than some freshly cracked black pepper, some sea salt and a pinch of chilli flakes (optional) to get the desired taste.

Some stews rely on layers of spices to build their flavour profile, but this uses its natural sweetness from the tomatoes and peppers to create a really light and refreshing dish.

Plus, the use of the three different beans means this is a super heart-healthy dish packed full of fibre and protein keeping you fuller for longer and getting some nutrient-dense ingredients in your belly. Make sure to give the beans a quick rinse before popping them in to remove any unwanted brine and added saltiness that it may bring.

If you don’t want to add tomatoes into this dish you can easily swap them out for another two bell peppers (plus an extra splash of water), which makes the dish even richer and less sweet. Or alternatively swap out the roasted red peppers for even more tomatoes, just double the recipe (and remove ¼ of the water) for a sweeter stew which works even better during the summertime. You can even use tinned tomatoes making this a true store cupboard recipe, but just remember the sweetness level will be higher due to added sugar int the tins. Lastly, feel free to use basil instead of thyme if you’re unable to get your hands on the herb, it works just as well but adds a lighter note to the dish.

Got leftovers? Why not blend it up and spoon over gnocchi or pasta. Add an extra cup of water and blitz your stew until desired consistency then mix through your warmed carbohydrate for a quick and delicious leftover dish that tastes amazing. The flavours are enhanced overnight into a richer deeper profile. Or just pop into the freezer ready to grab and reheat mid-week. Just portion out and freeze in jars or individual portions and thaw overnight in the fridge – it can be kept in the freezer for a few weeks.

If you like this recipe, why not give one of my other stew recipes a go? I have so many to choose from, from my Mung Bean Stew with Gram Flour Flatbreads and Gomashio a nutty and hearty dish to my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stew with has a rich and smooth base and lots of delicious veggie stirred through. Or even a Spring Veg Stew with is stirred with Pesto and Roast Fennel for something super light and a little different. Whatever your stew choice, there is something for everyone!

I really hope you love this delicious stew as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

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