Back Bean and Herb Stew
A hearty vegetarian stew featuring tender white back beans simmered with Mediterranean herbs, garlic, and tomatoes for a comforting meal. This Mediterranean-inspired vegetarian recipe, ready in about 100 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried white back beans (or cannellini beans)
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 14 oz canned diced tomatoes
- 3 cups vegetable broth
- 1 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 1/4 cup, chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 1 cup dried white back beans overnight in cold water. Drain and rinse before cooking.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add soaked beans, 14 oz canned diced tomatoes, 3 cups vegetable broth, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 1 to 1.5 hours until beans are tender and stew thickens.
- Step 4: Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley just before serving. Adjust seasoning to taste and enjoy warm with crusty bread.
Frequently asked questions
How long does Back Bean and Herb Stew take to make?
Total time is about 100 minutes (10 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Back Bean and Herb Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Back Bean and Herb Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Back Bean and Herb Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Back Bean and Herb Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
