barcelona white bean stew

Barcelona White Bean Stew

This white bean stew uses small white beans, black olives and mushrooms, a superfood!

Serves 8


  • 4 cups small white beans, dry
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 3 onions
  • 3 green or red bell peppers
  • 4 cups sliced mushrooms
  • 6 to 8 fresh tomatoes
  • 1 small can black olives, sliced in rings
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 tablespoons lemon juice
  • ¼ cup grated parmesan cheese, optional
  • brown rice, cooked


  1. Cook beans. I use a pressure cooker.
  2. Prepare the vegetables. Chop onions and peppers, keeping them separate. Slice mushrooms. Set all aside
  3. Add olive oil to a large pot, and turn heat to medium high. After one minute, add the onions and stir. Simmer 2 minutes, then add garlic and cook an additional minute.
  4. Add the chopped peppers. Cook about 5 minutes.
  5. Add the sliced mushrooms and tomatoes. Cook until the mushrooms are soft, about 4 minutes more.
  6. Add the cooked beans, salt, pepper and lemon juice. Stir thoroughly.
  7. Remove from heat, and stir in the parmesan cheese.

Serve over brown rice.


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