Vegan White Bean Stew is a comfort food favorite. The stew has fresh carrots and corn off the cob. To make it traditional there’s also plant-based sausage links.
Vegan White Bean Stew is comfort food to the max. The warm navy beans part especially.
For years you couldn’t find navy beans termed as such. They were called ‘small white beans’. Now the name is back and I am feeling nostalgic about it.
Our families bean stews were always just as good anyway since they were the same bean but it just didn’t seem the same. We held on to its moniker anyway and would still say ‘Pick me up a package of Navy Beans’.
Vegan White Bean Stew is Perfect for Freezing Too
You can see in the photo below that Vegan White Bean Stew is also perfect for freezing.
Freeze it in different size containers so you can grab one for lunch or have larger servings for more people at dinner time.
I used freezer jars and filled them with this luscious stew. Pull out as many as you like for any time of the year.
Dad always added tabasco to his white beans and I have caught his addiction. A little bit is added in the recipe too and it is delicious.
Hewould do a few splashes more in his own bowlbut that was a bit too much for me.
Now that my brain is on a roll with comfort food and thinking up all kinds of ideas you might want a white bean chili in your arsenal too.
Check out this healthyWhite Bean Chili from the Slow Cooker. These two recipes alone may satisfy your white bean cravings for years to come.
It is so flavorful with its carrots and fresh corn kernels. I wanted to make it more traditional so plant-based sausage links are in there too.
Cut them up into bite size pieces for the perfect bite.
The result turned out perfect. I hope you will try this on one of these cooler days or nights because it will also help keep you warm.
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Vegan White Bean Stew
Ingredients
- 16 ounces navy beans (small white beans)
- 2 tablespoons extra virgin olive oil
- 2 carrots, cleaned and chopped
- 2 corn on the cob, cut from the cob
- 1/2 cup onion, diced
- 2 cloves garlic, finely diced
- 30 ounces fire roasted tomatoes - 2 cans, 15 ounces each
- 10 ounces plant based sausage links, Field Roast has really good Vital Wheat Gluten ones
- 1 teaspoon basil
- 1 teaspoon hot sauce - such as tabasco, omit if you don't like anything spicy. You can out it on the table instead.
- 1 cup vegetable broth
Instructions
The night before cooking:
- Put the beans in a large bowl and cover with water. Swish your hand around in the water and pick out any beans that don't look good or that float. Drain the beans.
- Put the beans back into the large pot. Cover with water by about 4 inches above the beans. Let soak on the counter overnight.
The next day:
- Drain the beans and cover with fresh water by about 2 to 3 inches.
- Cover and bring to a boil.
- Turn down the heat to medium low and simmer, covered partially, for about 1-1/2 to 2 hours.
- Stir a couple of times during cooking time but make sure the temperature keeps at a good simmer and they are covered with water.
- The beans are finished when you can squish a bean with your fingers.
Meanwhile:
- Brown sausage on all sides. Remove from pan and cut into about 1/2" to 3/4" pieces.
- Cut corn from the cob and set aside.
- Add the oil to a large skillet and heat to medium low.
- Add the chopped onion and carrots and saute about 10 minutes. Add the garlic and cook 2 more minutes.
When beans are done:
- Drain and return to the large pan.
- Add the tomatoes and sausage. Cook for 10 minutes. It will be soupy.
- Add all of the rest of the ingredients and bring to a boil.
- Turn down heat and simmer another 10 minutes.
- Serve with crusty bread.
Nutrition
IF FREEZING:
Let cool to room temperature. Package in rigid sided containers as defined in my article Preparing Food for the Freezer.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
THE NIGHT OF SERVING:
Put all in a large saucepan and heat through. You could also heat in the microwave. Ready to serve.
A great bread to go with this stew is actually cornbread. Green Chili Cornbread fills the bill.
Thank you Patricia! I hadn’t thought of that but I have canned a lot in my life. I am not sure about canning meat substitutes though. I am sure you can can it without the ‘sausage’ but I haven’t been able to find any safety instructions on canning meat substitutes.
Recipe looks wonderful!
Could I can this stew rather than freeze?
it really does make life so much easier. Thank you!
Yummy! And really good to know they’ll be plenty to freeze, long lazy days are perfect and a dinner to come home to just completes the day!
I am so glad you liked it Bethany and you are mnore than welcome. I bet the added zucchini was great!
This is delicious. So flavorful and great combo. I added zuke cuz I needed to use one up and used a mix of canned white beans. Really perfect. Thank you.
Thanks Mel. It is the perfect cold day meal.
Haha! Yes they would Jenn and thanks 🙂
Pure comfort food! My Dad always says, “If it doesn’t make your nose run, it’s not hot enough!” LOL!! He’s partial to Frank’s Red Hot though, but either way, our dad’s would get along! 🙂
Thank you so much Amy. Can’t wait for you to try it.
Thanks and I wish I had some right now 🙂
Thanks! Smart woman 🙂
Ginny, your stew looks fabulous! I love white beans. I can’t wait to try it!
This is perfect for today’s frigid cold weather!
Yum! What a great stew for this cold weather! I love tabasco on my beans too. Well I put it on everything but I especially like it on beans. 🙂
Ohhh, it’l warm you up Becky. Thanks!
This looks so perfect for the freezing weather we’ve been having here in Atlanta lately!
Love all your additions. It is really a stew. You are a good cook and I am glad to have given you a good base to build on. I need to try your ‘style’. 🙂
I added celery, mushroom, a can of tomatoes with okra & corn
and some Israeli couscous at the end. It came out delicious. Can’t wait to taste it tomorrow. Bet it’ll taste even better. What a great recipe.
Thank you.