Description
This healthy, oil free French Thyme White Bean Potato Stew is brimming with flavor, packed with hearty veggies, and oh-so-easy to make.
Ingredients
Base Ingredients:
- 1 medium yellow onion, sliced
- 3 carrots, sliced
- 2 celery ribs, diced
- 1 Tablespoon minced garlic
- 1 ¼ cups low-sodium vegetable broth *
- 1 ½ cups water (or broth)
- 1 Tablespoon reduced-sodium tamari *
- ¼ cup nutritional yeast
- 2 – [ 15.5 oz. cans ] cannellini beans, drained and rinsed
- 2 pounds Baby Red Skinned Potatoes, unpeeled, halved
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried crushed thyme leaves *
- ¼ teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- 1 teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
- 2 bay leaves
Optional Serving Ideas:
Instructions
Instant Pot Instructions
- Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
- Place all the Base Ingredients and Spice/Herb Mix into the Instant Pot, stir well, try to push the potatoes down into the liquid as much as possible, then tuck in the bay leaves. Set the Instant Pot to Manual Pressure High for 14 minutes. When finished, press Cancel and unplug the Instant Pot; allow to sit for 2 minutes, then do a Quick Release.
- Once all the pressure is released, carefully remove the lid, stir well to combine. Discard the bay leaves, then allow at least 10 to 20 minutes for the flavors to marry. Serve with your favorite toppings, like freshly chopped parsley, or with flatbread.
Oven Instructions
- Preheat the oven to 400 F.
- Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
- Place all the Base Ingredients and Spice/Herb Mix into a large ceramic-lined/enamel-lined Dutch Oven, stir well, try to push the potatoes down into the liquid as much as possible, then tuck in the bay leaves. Cover the pot with a tight-fitting lid and place in the oven for 45 minutes to an hour or until the potatoes and carrots are tender.
- When the vegetables are tender, remove from the oven. Remove the lid, discard the bay leaves, then allow at least 10 to 20 minutes for the flavors to develop. Serve with your favorite toppings, like freshly chopped parsley, or with flatbread.
Notes
*TIPS for Success:
- Flavors to Marry: Make sure you allow at least 10 minutes for the flavors to develop. The flavors continue to develop once the stew slightly cools.
- Oven Roasting: The high oven temperatures tend to evaporate liquids, check about half-way through the oven roasting time to see if additional liquids (veggie broth) are needed. Add only a few tablespoons at a time (if needed). We highly recommend using an enamel/ceramic lined Dutch Oven as it really traps in the heat.
*Notes Continued:
*Potatoes: We did kitchen tests with both Baby Red Skinned potatoes and Yukon Gold potatoes (unpeeled, 1 ¼ inch cubes), both were delicious, but in the end, we loved the Baby Red Skinned potatoes, cut in half; larger ones may need to be cut into fourths.
*Broth: The stew broth is on the thinner side. It is beautifully flavored, but not thick like a traditional stew. It will appear watery at first (when using an Instant Pot), but once the stew is stirred it will slightly thicken up. The broth flavor is delicious and excellent for dipping crusty bread or flatbreads.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 5, makes about 10 cups of stew
*Storage: Refrigerate and use within 5 days, freezes well.