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




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




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.ul

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