Creamy Bean & Potato Stew

It’s the year of FIBER! Sure, we still love protein and healthy fats, but hear us out: fiber is the new “it girl”! This Creamy Bean & Potato Stew is serving up plenty of fiberplant-based protein and a whole lot of comforting, flavors. This is not a Balkan recipe, but it hits all the Balkan high notes: humble ingredients transformed into a nutritious, cozy dish, and a simple enough method, that you can make it with your eyes closed (for legal reasons, this is a joke).

Before you start

• Creamy Bean & Potato Stew is a nutritious and flavorful dish that you can make in 30 minutes.
• This recipe is versatile; you can customize it with different beans and vegetables, or make it dairy-free.
• To thicken the stew, puree some of the beans and mix it back in, making it extra creamy.
• Serve it with a rustic baguette, a lemony Greek salad, or as a hearty dish with proteins.
• You can refrigerate leftovers for up to 4 days or freeze them for up to 3 months.

What stands out

This Creamy Bean & Potato Stew comes together in 30 minutes and is packed in nutrition and flavor. We love an adaptable recipe, and this one can be made vegetarian and dairy-free, and it’s naturally gluten-free. Not to mention, there are endless ways to customize this recipe, from the variety of beans to the seasoning. This is a bowl-and-spoon kind of dish, but use less broth and you have either a starchy side dish or a chunky dip— to eat with a crusty baguette.

Kitchen tip

Make the stew extra creamy and thick by pureeing 3/4 cup of the beans in a fo od processor then add the puree back to the stew (leaving the remaining beans whole).

Swaps

1. Instead of heavy cream, use your favorite dairy-free cream, yogurt, or blended cashews to give this stew its rich, creamy flavor.
2. Use any of your favorite white beans to make this stew, such as great northern, cannellini, or navy beans.
3. Add an extra veggie boost with carrots, celery, leeks, mushrooms, zucchini, or leafy greens such as kale and spinach.
4. Spice up this stew with red chili flakes, harissa, or fresh diced red chili peppers.
5. Add in your favorite proteins like shredded chicken, tofu cubes, or ground turkey for a hearty stew.

Serve it with

• A rustic Baguette.
• A lemony Maroulosalata (Greek Lettuce Salad).
• Topped with crispy Bacon.
• A bright Whole Orange Blender Cake for dessert.

Questions

What beans work best in this stew?

We like to use white beans, like cannellini, navy, and great northern beans, because they soften nicely and help create that creamy consistency when pureed.

Why did our bean and potato stew turn out watery?

A watery stew usually means there was too much broth or not enough starch released from the beans and potatoes. Simmering longer (uncovered) and blending a portion of the beans will naturally thicken it.

How should we store leftover bean and potato stew?

Let the stew cool down, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat on the stove or in the microwave.

Can you freeze bean and potato stew?

Yes, you can! Let the stew cool completely, transfer it to a freezer-safe container or zip top bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How do we make this dairy-free?

Blend white beans, potatoes, or soaked cashews into the broth to create a creamy texture without dairy. Coconut milk, oat cream, or a spoonful of plant-based yogurt stirred in at the end can also work.

Ingredients

Makes 2 portions

• ½ tablespoon olive oil
• ⅓ cup cubed guanciale, bacon or pancetta
• 2 small yellow potatoes, peeled and finely chopped
• 1 yellow onion, finely diced
• 4 garlic cloves, finely chopped
• salt, to taste
• 2 cups unsalted broth, any variety
• 2 ¼ cups beans, cooked or canned, divided
• 2 Parmigiano Reggiano rinds, optional
• 1-2 tablespoons heavy cream, to taste (optional)
• fresh parsley, finely chopped, to taste

Equipment

• Measuring Cups + Spoons
• Nakiri Knife
• Cutting Board
• Large Food Processor
• Enameled Pan

Method

1. In a food processor or using an immersion blender, blend about ¾ cup of the cooked beans with a little of their liquid until smooth and creamy, leaving the remaining beans whole. Set the bean puree aside.
2. Heat olive oil in a pan over medium heat.
3. Add guanciale (or bacon) and cook until the fat renders and the meat becomes golden and slightly crisp.
4. Next, add diced onion and cook until soft and translucent, about 2 minutes.
5. Add chopped garlic and cook for 30–60 seconds until fragrant, making sure not to burn.
6. Stir in the finely chopped potatoes and a pinch of salt. Cook for 2–3 minutes.
7. Add both the whole beans and the bean puree to the pot and stir well. Add the broth and Parmigiano rinds if using. Bring to a gentle simmer and cook 10–15 minutes until potatoes are soft.
8. Note: The pureed beans will naturally thicken the stew and create a creamy texture without flour or starch.
9. Stir in the heavy cream. Taste and adjust salt.
10. Note: Add more broth if too thick or gently simmer uncovered if too thin.
11. Serve warm with chopped fresh parsley and black pepper. Enjoy!

Kitchen notes

• Dairy-free swaps: Instead of heavy cream, use your favorite dairy-free cream, yogurt, or blended cashews to give this stew its rich, creamy flavor.
• Bean varieties: Use any of your favorite white beans to make this stew, such as great northern, cannellini, or navy beans.
• Veggie add-ins: Give your stew an extra veggie boost with carrots, celery, leeks, mushrooms, zucchini, or leafy greens such as kale and spinach.
• Spice it up: Bring the heat with red chili flakes, harissa, or fresh diced red chili peppers.
• Proteins: Add in your favorite proteins, like shredded chicken, tofu cubes, or ground turkey for a hearty stew.