Smoked Paprika White Bean Stew {Vegan}
Prep time: 
Total time: 
Yield: 6 servings
  • 1¾ cups (350 g) dried white beans or butter beans (I used Great Northern beans)
  • 4 to 5 cups low-sodium vegetable stock
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 4 large cloves garlic, minced
  • 1½ tablespoons minced fresh thyme
  • 4 teaspoons smoked sweet paprika
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon ground saffron or a generous pinch of saffron threads
  • ⅛ teaspoon cinnamon
  • 1 bay leaf
  • ¾ teaspoon salt
  1. Soak the beans overnight in cold water (1 part beans, 3 parts water).
  2. The next day, drain the beans and add them to a heavy-bottomed 3-quart pot with a lid. Add 4 cups vegetable stock to the beans along with the olive oil, onion, garlic, thyme, paprika, cumin, black pepper, saffron, cinnamon, and bay leaf.
  3. Bring to a boil, then turn the heat down to low, cover the pot, and let it gently simmer until the beans are tender, about 1½ to 2 hours, stirring every so often and adding up to 1 cup more stock if necessary to make sure the beans are always covered with liquid.
  4. Turn off the heat and stir in the salt. Taste and adjust the seasonings as desired. Serve.
Recipe by An Edible Mosaicâ„¢ at