This hearty white bean stew combines tender Northern white beans with tomatoes, onions, garlic, and warming spices. Slow-cooked for rich flavor, it makes a satisfying whole-food, plant-based meal.
Ingredients
For the Beans
- 2 pounds Great Northern white beans, checked and rinsed
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 1 teaspoon turmeric powder
- 3 bay leaves
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 6–8 cups water, or enough to cover the beans
Tomato Mixture
- 1 (16-ounce) can tomato paste
- 1 (10-ounce) can RO*TEL Original
- 1 (28-ounce) can Italian peeled tomatoes, pureed
- ½ large onion, diced
- ½ cup date paste (about 7 dates)
Directions
- Prepare the beans: Check the beans for any debris or damaged beans, then rinse thoroughly.
- Slow-cook the beans: Place the beans in a slow cooker. Add the granulated garlic, granulated onion, turmeric, bay leaves, cayenne pepper, salt, and enough water to cover the beans.
- Cook overnight: Cover and cook on Low overnight, or until the beans are tender.
- Add the tomato mixture: Remove the bay leaves. Stir in the tomato paste, RO*TEL, pureed Italian tomatoes, diced onion, and date paste.
- Continue cooking: Cover and cook for another 2–3 hours, allowing the flavors to blend.
- Finish and serve: Check the seasoning and allow the stew to continue cooking for another 30–60 minutes before serving.
Recipe Notes
Pro Tip: For faster cooking, add boiling water to the slow cooker instead of room-temperature water.
Save Money: Skip the canned beans and cook your own! Soak dry beans for 8 hours or overnight, then place them in the Instant Pot steamer basket. Cook on High Pressure for 7–10 minutes, depending on your preferred tenderness. Use the cooked beans in the recipe and freeze the rest for later use.