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🍲 Tomato, Pepper & Bean One-Pot

A versatile stew served with rice, quinoa, or crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 34 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers (red, yellow, or green), sliced
  • 1 400 g cannellini beans, drained and rinsed
  • 1 400 g pinto beans, drained and rinsed
  • 1 400 g borlotti beans, drained and rinsed
  • 1 400 g diced tomatoes
  • 1 teaspoon dried Italian herbs (or herbes de Provence)
  • Salt and pepper to taste
  • Optional: handful of fresh basil or parsley for garnish

Instructions
 

  • Sauté aromatics
    In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and cook for 2–3 minutes until soft and fragrant.
  • Add peppers
    Stir in sliced bell peppers and cook for another 5 minutes until they begin to soften.
  • Add beans and tomatoes
    Add the cannellini, pinto, and borlotti beans along with the canned diced tomatoes. Stir well.
  • Season and simmer
    Sprinkle in Italian herbs, then season with salt and pepper. Cover and simmer on low heat for 15–20 minutes, stirring occasionally.
  • Finish and serve
    Just before serving, stir in chopped fresh herbs if using. Serve hot with rice, quinoa, or crusty bread.
  • 📝 Prep tip:
    Add fresh herbs just before serving for maximum flavor.