Turkish · Dinner
White Bean Stew with Olive Oil
Cannellini beans simmered slowly in olive oil with onion, carrot, celery and tomato until creamy and the broth thickens naturally. Finished with lemon juice and a drizzle of raw olive oil, this Turkish stew (zeytinyağlı) is served warm or at room temperature.
$3
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
410Calories
12gProtein
23.7gFat
41gCarbs
10.4gSugar
13gFiber
1055mgSodium
0mgChol
3.4gSat Fat
932mgPotassium
130mgCalcium
4.1mgIron
0mcgVitamin B12
15mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Chop the onion, carrot, celery and garlic; dice the tomato. Have all ingredients ready before starting.
2
Sweat
Warm the olive oil in a small saucepan over medium-low heat. Add the onion, carrot and celery; cook 6–8 minutes until the onion turns translucent and vegetables soften without browning.
3
Bloom
Stir in the garlic and tomato paste; cook over medium-low heat 1 minute until the paste darkens and the raw smell fades.
4
Simmer
Add the tomato, cannellini beans, vegetable stock, sugar and salt to the pan. Bring to a gentle simmer over medium heat, then lower to low heat and cook uncovered 25–30 minutes until the liquid reduces to a light coating sauce.
5
Finish
Stir in the black pepper and lemon juice; taste and adjust salt as needed.
6
Plate
Spoon the stew into a shallow bowl, scatter over the chopped parsley and drizzle with a little extra olive oil before serving warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g cannellini beans, cooked, drained
- 6 tbsp90ml olive oil
- 11 onion
- 11 carrot
- 22 small celery stalk
- 22 small clove garlic
- 2/3 cup160g tomato
- 2 tsp2 tsp tomato paste
- 1 1/2 cup360ml vegetable stock
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley for serving
