A delicious and hearty stew featuring bell peppers and beans, perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions for better flavor.
Add the chopped onion and minced garlic to the pot and sauté until fragrant.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Stir in the diced red and yellow bell peppers and cook until they start to soften.
Cut the bell peppers into even pieces for uniform cooking.
Add the tomato puree, vegetable broth, smoked paprika, cumin, salt, and black pepper to the pot.
Mix well to ensure the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Cover the pot partially to retain moisture while allowing the stew to thicken.
Stir in the cannellini beans and cook for an additional 5 minutes.
Rinse the beans thoroughly if using canned to reduce sodium content.
Serve the stew hot, garnished with fresh herbs if desired, alongside crusty bread or rice.
Sprinkle some fresh parsley or cilantro for a burst of color and flavor.
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