• 2 tablespoon olive oil
  • 4 teaspoons minced garlic
  • 1 onion, chopped
  • 4 large carrots, peeled and sliced
  • 2 large celery stalks, sliced
  • 1 pound dry navy beans, rinsed
  • 4 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon pepper
  • ½ teaspoon salt

A hearty and flavorful dish that is packed with protein

Tales of the Dinner Belle

By Brenda Stanley

I love soups and stews when the weather is cold, but just because the weather is turning warm, doesn’t mean you can’t enjoy a delicious and toasty meal.  My white bean stew is full of flavor and is also full of protein.  The navy beans are filling and soak up all the delicious flavors of the herbs and vegetables.  The smoked paprika gives the dish a warmth and flavor that is perfect with the more traditional ingredients. This stew cooks all day and when you get home in the evening the aroma fills the house welcoming you back.  This stew is also easy on the budget.  Dry beans are cheap, they store well, and they are so good for you and yet many people don’t ever think to use them.  This recipes is so tasty and satisfying and perfect for any time of the year.

Belle’s White Bean Stew

2 tablespoon olive oil

4 teaspoons minced garlic

1 onion, chopped

4 large carrots, peeled and sliced

2 large celery stalks, sliced

1 pound dry navy beans, rinsed

4 cups chicken or vegetable broth

1 bay leaf

1 teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon smoked paprika

½ teaspoon pepper

½ teaspoon salt

In a fry pan heat the oil and add the garlic, onion.  Cook just until onion is tender.  Place into a 5 quart of larger slow cooker.  Add the carrots, celery, beans.  Add 2 cups of water, the broth, and the rest of the ingredients and mix well.  Cook covered on low for 8 hours.  Uncover and using a potato masher, mash the beans slightly to give the stew some thickness.  Taste and add more salt and pepper if needed.