Roasted Red Pepper & White Bean Stew

Let's cook

1. Warm the olive oil in a large pot over medium heat. Cook the onion until soft, about 6 minutes.
2. Add the garlic, paprika, and oregano and cook for 1 minute until fragrant.
3. Stir in the roasted peppers, tomatoes, and broth. Simmer gently for 20 minutes.
4. Add the beans and simmer another 5–10 minutes until everything is hot and thickened to your liking.
5. Season with salt and pepper — the roasted peppers are salty, so taste before adding much.
6. Serve in bowls with a drizzle of good olive oil and torn herbs. Crusty bread is strongly encouraged.

First cooked & written up on August 4, 2026.