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

I’m just back from a gorgeous weekend in Wales with my girl friends. Walking, eating, runs along the coast and all in beautiful sunshine. Feeling relaxed and rested and ready to make some new recipes for you!

But first I have another super comforting, easy and delicious idea – a gorgeously creamy white bean and roast pepper stew with three types of beans, tomatoes and a big dollop of coconut yogurt swirled in to make it beautifully creamy. It’s light enough for a summer dish but also comforting enough for winter. And just delish.

I love it on its own, or with chunks of fresh sourdough.

Enjoy xx

Info

 

  2-4 servings
  20 minutes preparation time
  40 minutes cook time

Ingredients

  • 2 organic red peppers chopped roughly
  • 2 handfuls cherry tomatoes
  • Drizzle oil oil
  • 3 tbsp olive oil
  • 2 onions chopped roughly
  • 4 clove garlic sliced
  • 5 large organic tomatoes or 20 cherry tomatoes sliced
  • 1 cup water
  • 1 can organic cannolini beans
  • 1 can organic butter beans drained
  • 1 can organic haricot beans drained
  • 1 tsp sea salt
  • Black pepper
  • 1-2 tbsp of coconut yogurt or coconut cream
  • Handful Fresh thyme
  • Pinch chilli flakes

Directions

  1. Add the peppers & cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little.
  2. Add the olive oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning – approx 10 minutes. Add in the garlic and cook for a further few minutes.
  3. Next add the fresh tomatoes, stir, turn to low, cover and cook for aprox 5 minutes.
  4. Add in the roast peppers, water, beans and a little fresh thyme. Cover and simmer for 20 minutes.
  5. Finally season with salt, pepper, more fresh thyme. Stir in the coconut yogurt and sprinkle with chilli flakes. Top with the roast tomatoes.

24 Comments

  1. Ro Brookes on July 22, 2018 at 3:08 pm

    I’ve just made a vegan feast for my daughter and granddaughter….. white bean casserole, your moussaka with rice salad and tahini dressing. They absolutely loved it and there’s loads left even though they took some home. I’ll be using more of your recipes from now on . Baked peaches with coconut yoghurt made a lovely pud.

    • Niki on July 22, 2018 at 5:54 pm

      Hi Ro
      That’s absolutely fantastic news!! So glad you enjoyed.
      Love your pud idea!
      Xx

  2. A_lee on July 22, 2018 at 6:06 pm

    Hi, should the beans be rinsed? Thank you!

    • Niki on July 26, 2018 at 3:34 pm

      I would give them quick rinse yes.

      Best wishes
      Niki x

  3. Jenny on August 16, 2018 at 7:30 pm

    Hi there. This recipe looks amazing but i’m new to cooking and am getting a little confused. The recipe calls for 2 handfuls of cherry tomatoes and then 5 large or 2 cherry tomatoes. Which quanity of tomatoes does in the oven with the peppers? And from step 3 we take the raw tomatoes to cook for 5 min in thr stew and then in step 5 we take the peppers and tomatoes that were in the oven and toss in? Just making sure I am clear. Thank you so much!

    • Niki on August 24, 2018 at 12:11 pm

      Hi Jenny
      I have just reviewed the recipe and made it a little clearer I hope!
      You add two handfuls of cherry tomatoes to roast with the peppers. Then 5 plumb or 20 cherry to the stew.
      I hope that helps?
      Best wishes
      Niki x

  4. Åsa Almberg on September 4, 2018 at 10:01 pm

    Hi, this recipe looks really tempting! But I wonder, on how many degrees do you roast the peppers and cherry tomatoes? in celsius.

    • Niki on September 6, 2018 at 12:30 pm

      Hi Asa!
      180c is perfect.
      Love
      Niki xx

  5. Vanessa on September 5, 2018 at 7:40 pm

    Hi! I am so excited to make this. Can you clarify for me, please, are the red peppers bell peppers? Are haricot beans white beans? Thanks.

    • Niki on September 6, 2018 at 12:27 pm

      Hi Vanessa
      Yes absolutely, bell peppers and haricot beans are a type of white bean.
      Any white bean is great.
      Much love
      Niki xx

  6. Karen on September 16, 2018 at 1:33 pm

    I can’t see where the lemon juice goes?

    • Niki on October 8, 2018 at 9:56 pm

      Hi Karen
      My mistake, removed now.
      Xx

  7. Pat on September 16, 2018 at 8:19 pm

    Im making this recipe tonight!!

    • Niki on October 8, 2018 at 9:56 pm

      Fantastic! Xx

  8. Pat on September 18, 2018 at 9:24 pm

    I made the red pepper, white bean and coconut stew. It is delicious, hot or cold. It will take place in my repertoir of vegan recipes.

    • Niki on October 8, 2018 at 9:57 pm

      So happy you like it Pat! Xx

  9. Jenna on September 22, 2018 at 2:22 pm

    I think the lemon juice is missed from directions? At least I cannot see. When is it added?

    • Niki on October 8, 2018 at 9:57 pm

      Removed now. Thanks Jenna xx

  10. sheila on October 8, 2018 at 3:27 pm

    I don’t want to use tomatoes so how many roast red peppers shall I use in its place? I usually do this for a tomato base recipe, ie pasta sauces instead of tomatoes

    • Niki on October 8, 2018 at 9:58 pm

      Hi Sheila
      I’d go for another two.
      Best
      Niki x

  11. Vanessa on October 8, 2018 at 6:33 pm

    Hi! Is the 1 cup of water the only liquid added?

    • Niki on October 8, 2018 at 9:59 pm

      Hi Vanessa
      Yes it is, the tomatoes add more liquid.
      Best
      Niki xx

  12. Kim Kelly on October 27, 2018 at 9:26 pm

    Gorgeous!!! This was sooooo good. Brownie points from my son as he tells me his meat eating girlfriend has asked for the recipe, she loved it😍😂

    • Niki on October 31, 2018 at 5:46 pm

      Hi Kim
      Happy days indeed!
      Love
      Niki x

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Recipe Tags: beans coconut peppers stew vegan

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