Smoky, hearty white bean stew with crispy, roasted potatoes and poblano peppers makes this one delicious and comforting dinner. This is incredibly filling thanks to the awesome protein and carb content. If you love warm, smoky soups and stews, then you will love this!
Course: Dinner, Soup
Keyword: smoky white bean potato stew, vegan white bean potato stew, vegan white bean poblano pepper soup
Author: Brandi Doming
2cups (388g)dry white beans, soaked overnight
6cupslow sodium vegetable broth
1heaping cup (160g) finely diced onion
4large cloves of garlic, minced (heaping tbsp)
2 1/2teaspoonsfine sea salt
1/4teaspoonchipotle chile pepper (optional, but gives a nice smoky heat element, or you could sub with 1/4 teaspoon black pepper)
9yukon gold potatoes, peeled and chopped into 1/2 inch pieces, separated (1330g) weigh for accuracy)
2tablespoonsvegan worcestershire sauce
1 1/2teaspoonsmoked paprika
2poblano peppers, sliced into 1/4 inch strips
Garnish: red pepper flakes if desired
This recipe uses dry white beans, not canned, which is how the thick stew and flavors are reached by slow cooking, so don't use canned beans! You will not end up with the same result. I promise the slower way is worth it! Please note that the ingredients are added at different times.
First you will need to rinse and soak your beans overnight. Just add them to a large pot and cover with water by a few inches and cover. In the morning, rinse off the beans and add them back to the pot.
Add the vegetable broth, onion, garlic, salt and pepper (if using). Stir and bring to a boil. Once boiling, turn down to simmer, cover and cook for 90 minutes, stirring occasionally.
Meanwhile, peel and chop all of your potatoes. Make sure to reserve 3 of the potatoes for broiling.
After the 90 minutes is up, add just 6 of the chopped potatoes to the pot with the worcestershire sauce and smoked paprika. Stir and bring back to a boil. Once boiling, turn the heat to medium, cover and cook for 20 minutes until the potatoes are tender.
While the potatoes are cooking, you will want to roast your remaining 3 potatoes and sliced poblano peppers. Make sure to toss the seeds out when slicing the poblano peppers or they will be really hot! The peppers themselves are relatively mild in heat. Preheat an oven to 400 degrees and line a sheet pan with parchment paper. Add only the chopped potatoes to the pan and salt and pepper generously. Roast them for 10 minutes and then add the poblano peppers (season as well) to the oven as well and cook them both for 10 more minutes. They should be tender by then. Turn on the broil just for a couple of minutes, watching closely, just until they turn golden brown.
Your stew should be ready by now. Take an immersion blender and puree part of the soup into a thick stew texture. I only did about half I guess. Basically you want the broth gone and the stew part creamy and part chunky, with lots of beans and potatoes still in tact. Just do it to your desired preference. If it is too thick, add just a little more broth. Taste and add any more spices. Add to serving bowls and top with the broiled potatoes and poblano peppers. I then topped mine with red pepper flakes. YUM.
*Vegan, gluten-free, oil-free, nut-free, grain-free, low-fat*Nutrition per serving: 415.5 calories, 1.2 g fat, 19.15 g protein, 92.9 carbs, 10.5 g sugars