Slow-Cooked White Bean and Tomato Stew with Smoked Paprika
A comforting, pantry-friendly stew simmered to perfection with pantry staples and a smoky paprika finish. This american-inspired soups (vegetarian) ready in about 495 minutes pairs Dried white beans, Chickpeas, Canned crushed tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, 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 beans
- 1 (15 oz) can Chickpeas
- 1 (28 oz) can Canned crushed tomatoes
- 2 cups Vegetable broth
- 1, finely diced Yellow onion
- 2 cloves, minced Garlic
- 1 tsp Smoked paprika
- 1/2 tsp Dried oregano
- 3/4 tsp Salt
- 1/4 tsp Black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse the 1 cup dried white beans under cold water and soak them in a large bowl with 4 cups water overnight.
- Step 2: Drain and rinse the soaked beans, then transfer to a slow cooker with the 1 (15 oz) can chickpeas, 1 (28 oz) can crushed tomatoes, and 2 cups vegetable broth.
- Step 3: Add the 1 finely diced yellow onion, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp dried oregano, 3/4 tsp salt, and 1/4 tsp black pepper to the slow cooker.
- Step 4: Cook on low for 8 hours until beans are tender and flavors meld.
- Step 5: Stir in 1/2 cup water if the stew is too thick, then taste and adjust salt and pepper as needed.
Frequently asked questions
How long does Slow-Cooked White Bean and Tomato Stew with Smoked Paprika take to make?
Total time is about 495 minutes (15 min prep + 480 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 Slow-Cooked White Bean and Tomato Stew with Smoked Paprika?
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 dried white beans from drying out.
Can I substitute ingredients in Slow-Cooked White Bean and Tomato Stew with Smoked Paprika?
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 Slow-Cooked White Bean and Tomato Stew with Smoked Paprika for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Slow-Cooked White Bean and Tomato Stew with Smoked Paprika 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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Love how the American come through in every bite.
- ★★★★★
So much better than takeout. We'll never order american delivery again.
