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

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!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

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

Ingredients

For the roast peppers & tomatoes; 

  • 2 organic red peppers chopped roughly
  • 2 handfuls cherry tomatoes
  • Drizzle oil oil

For the stew; 

  • 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

To make the roast veg; 

  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.

To make the stew; 

  1. 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.
  2. Next add the fresh tomatoes, stir, turn to low, cover and cook for aprox 5 minutes.
  3. Add in the roast peppers, water, beans and a little fresh thyme. Cover and simmer for 20 minutes.
  4. Finally season with salt, pepper, more fresh thyme. Stir in the coconut yogurt and sprinkle with chilli flakes.
  5. Top with the roast tomatoes.

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66 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

    • Nuffy on January 6, 2019 at 8:18 am

      Glad you asked this as I just did after it was edited by author and it still doesn’t make sense to me…lol

      • Niki on January 10, 2019 at 7:41 pm

        Yes that’s correct.
        Some are roasted and some cooked in the sauce. I’ll try to make clearer.
        Love
        Niki xx

  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

      • Debra on May 31, 2019 at 7:03 am

        Haricot beans are also used in tinned baked beans.

  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

    • Nuffy on January 6, 2019 at 8:15 am

      Kim I’m confused about the tomatoes…there are two lots, it seems. One lot of tomatoes are for the oven with the peppers, is that correct? Then halfway down the Ingredients it say another 20 Cherri tomatoes??? it says add the cooked peppers so does that mean the tomatoes too??? Maybe I’m not reading this recipe well….

      Thanks Nuffy…

  13. Susan on January 4, 2019 at 9:58 pm

    Greetings from Canada! I’ve recently discovered your recipes and made two of your stunning soups in a row. I
    am now a fan!!! Just checked alternate names that we use across the pond for this recipes’ beans: haricot = navy beans; butter = lima beans; cannelini = white kidney. Cheers!!

    • Niki on January 10, 2019 at 7:52 pm

      Amazing! So happy you like Susan
      Much love
      Niki xxx

  14. Nuffy on January 5, 2019 at 10:43 pm

    Hi Niki. I found you by accident on Instagram, thank goodness not a car accident, however, I love this meal. I love your tenacity as a home Chef, correct me if I’m wrong as I haven’t read much about you at this early stage, and Australian. Your site is definitely a keeper, I love it. A little problem. I am allergic to Capsicums/RedPeppers so any ideas on a replacement Vegetable, or Herb? I don’t think it would matter terribly if I doubled up on Tomatoes for this recipe, what do you think?

    • Niki on January 10, 2019 at 7:39 pm

      Hi Nuffy
      I wouldn’t definitely double up on the tomatoes
      Love
      Niki xx

      • Nuffy on January 11, 2019 at 4:40 am

        Thanks Niki I did, and this meal was delightful, and along with the Thyme I added homegrown Basilica which is a smaller leaf and a more pungent than the large Basil leaf, the sauce was amazing so I am going to use this sauce for the Gnocchi….

        Thank you for a fantastic site…love it to pieces! I’m now looking for one of your yummy curries to make, looking looking now…

        • Niki on January 15, 2019 at 6:07 am

          Hi Nuffy
          Fantastic! Love that idea.
          Can’t wait to hear what you think of one of my curries.
          Love
          Niki xx

    • Niki on January 10, 2019 at 7:46 pm
  15. Nuffy on January 5, 2019 at 10:53 pm

    Hi Niki… I need to apologise; I called you a Home Chef but you are much more than this, sorry. I also forgot to sign out on my first message as it’s early here in Oz and I think I’m still waking up only because I’ve spent after three weeks in hospital and one doesn’t get much sleep with all the Nurses scurrying about the ward. As I said in my first message I came across your site in Instagram, and I just wanted to say thank you for sharing with us all, so kind…

    Thanks so much…
    Nuffy….

  16. Brandie DiFalco on January 10, 2019 at 7:49 pm

    Hi,

    This recipe says that the cooking time is 40 minutes but when I add it up it will take at least 50 and that is if I perfectly time up when the peppers are done and are ready to add the beans mixture.

    Thanks,

    Brandie

    • Niki on January 15, 2019 at 6:08 am

      Hi Brandie
      Thanks for letting me know.
      I was multi tasking there ☺️
      Love
      Niki xx

  17. Katherine on January 13, 2019 at 11:40 am

    Hello, is it possible to freeze this?

    Thanks

    Katherine

    • Niki on January 15, 2019 at 6:06 am

      Hi Katherine
      Yes absolutely!
      My best
      Niki xx

  18. Caroline wood on February 24, 2019 at 7:19 pm

    Cooked this tonight it was delicious and there was enough to freeze for another day.
    Definitely going to make it again.
    Thank you Caroline and Les

    • Niki on February 24, 2019 at 9:16 pm

      Fantastic news! So happy you enjoyed
      Xxx

  19. Victoria on May 8, 2019 at 1:34 pm

    Hi Niki,
    I can’t wait to try this recipe.
    Are you able to freeze leftovers please?
    Thanks

    • Niki on July 28, 2019 at 11:15 am

      Hi Victoria
      I think this would freeze really well.
      Love
      Niki xx

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  22. Jessica on June 24, 2019 at 1:16 am

    Have you tried to freeze this recipe? How long do you think it would keep in the freezer?

    • Niki on July 28, 2019 at 11:14 am

      Hi Jessica
      I think it would freeze well.
      Much love
      Niki xx

  23. Caitlin on July 1, 2019 at 1:35 pm

    What size tins? The standard medium 400g can or the small 150g?

    • Niki on July 28, 2019 at 11:13 am

      Hi Caitlin
      I used standard 400g
      Much love
      Nikixx

  24. Frances Murphy on September 2, 2019 at 11:30 am

    Could I use tinned tomatoes instead of fresh for the body of the stew, as I’d like to do this for an event?

    • Niki on September 14, 2019 at 10:09 am

      Hi Frances
      Yes you absolutely can. I think fresh taste a little better but for an event tinned will be great.
      Love
      Niki xx

  25. Mardy from Edmonds WA on October 17, 2019 at 12:09 am

    Wow, this is delicious. So fresh and flavorful! I didn’t peel or seed the large tomatoes, just chopped them up… should I have? Also I didn’t read the recipe carefully and just dumped in everything at end for the final simmer and it was great! This one is a keeper!

    • Niki on October 21, 2019 at 4:59 am

      No need to de-seed.
      So have you liked!
      Love
      Niki xxx

  26. […] 11. Vegan White Bean & Roast Pepper Stew […]

  27. […] Vegan White Bean & Roast Pepper Stew […]

  28. Maddie on November 12, 2019 at 9:02 pm

    So delicious and always find the recipes easy to follow. Have added to our list of regular dinners, thank you!

    • Niki on November 18, 2019 at 4:16 pm

      Fantastic! So happy to hear xxx

  29. Louise on January 24, 2020 at 9:17 pm

    Mm this was delicious!
    I accidentally added the roast tomatoes in at the same time as the peppers but no issue.
    I omitted the salt and added nutritional yeast, which was really delicious.
    It says 2-4 servings but that’s not right: to start off there are 3 cans of beans in there. It made about 8 servings.
    Delicious served with some spiced rice and kale stirred in to round out the meal.
    Also a heads up for others to keep an eye on costs, as cherry tomatoes, red peppers, and some of the canned beans listed are pricey! It cost me about $30 to make this. Next time I will make my own beans to save costs.

    • Niki on January 25, 2020 at 4:23 pm

      Hi Louise
      So happy you like!
      Great idea to soak your own beans.
      Love
      Niki xxx

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  32. Trish on April 24, 2020 at 7:29 pm

    I made this.. absolutely delish.. one quick question, is the yogurt coconut milk yogurt or coconut flavored yogurt?
    I used coconut milk yogurt and worked out just fine.
    😊 Thanks

    • Niki on April 25, 2020 at 2:04 pm

      Hi Trish
      I used yogurt made from coconut – but I think that would work as well.
      Mych love, Niki xxx

  33. Sylvanna on November 6, 2020 at 3:51 pm

    I made this and it’s now one of my favorites!! I made a few adjustments, I added a teaspoon of curry powder to the sautéed onions, used low sodium veg broth and at the end threw in a ton of spinach that I needed to use up!

    • Niki on November 11, 2020 at 8:06 am

      Love your additions!
      Much love, Niki xxx

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Recipe Tags: beans coconut peppers stew vegan

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