If you love this white bean stew recipe then I recommend you try this Tuscan White Bean Stew with Turkey too.
Hi, this is me pretending to be the ever seasoned chef but in reality I’m branching out, way out, of my comfort zone here, with this Thai White Bean Stew with Turmeric Yogurt.
I mean, I’m using turmeric friends, the uber cool/trendy spice of the moment here! I really know nothing about it other than it seems like it has super powers or is some kind of magical elixir to eternal youth. Perhaps you know?
In all honesty though this stew is super simple but bursting with flavor (hello and thank you turmeric), which in my opinion are the best stews around. This time of year when you’re ready to cozy up and slooooow life down a bit is also the best time to let some warm and spicy soup simmer on the oven for dinner.
Oh, and bonus here is it’s a one pot meal!! Yep, throw it all in and go about your business of slowing down life (let me know if you figure out how) until you’re ready to enjoy a bowl as you Netflix binge, or finally read that book, or insert what ever you do to just chill. ONE POT friends! One pot.
This stew was actually inspired by a recipe I came across in a recent Food & Wine magazine (thanks neighbor!), which I actually don’t subscribe to because I have “shiny object syndrome.”
Meaning, I like to chase shiny objects er rather I’d end up trying to make EVERY single recipe in the magazine if I had a subscription, and then be mad at myself for not completing said ridiculous task before the next issue arrived. I know it’s weird, but hey this is me!
So for now I’ll just happily accept the random issues my neighbor brings over, whom I know secretly wants me to make all the dishes too (ha! I’m on to you!), and I will try…
Like I said, this recipe is me really branching out. Not only in this recipe an unfamiliar ethnic cuisine for my kitchen, but it’s also not something I typically think to make for dinner. I’m married to a “meat and potatoes” kind of guy and I’m southern, so when I think dinner I think protein + veggie + carb = happy husband/dinner.
And isn’t the start of a new year all about trying new things and pushing yourself to go farther in this year than you did in the last? February is staring us in the face! As in tomorrow!! How? What? Did I miss something? Apparently!
So yes this is me trying something new and I’m glad I did because this vegetarian soup is actually hearty and sort of spicy, but oh soooooo perfect for slowing down. It also doesn’t require a ton of effort either (um, hi perfect dish!).
Since I now have a website predominately dedicated to food I often first think, right or wrong, how the recipe will look photographed and would it be something you’d like. This means when I’m preparing a meal for my family, not only do I have them in mind, but YOU too! I pushed myself to test out this new dish, which I love and now I’m encouraging you to do the same!
After making this dish and writing this post I’ve found I really like saying turmeric, which I found is acceptable to say too-meric or ter-meric. Potato, patato you pick! Me I prefer the too-meric version… Get ready for some more turmeric dishes in the future!
With that said I’ll leave you with one final though… TURMERIC!
- 4 tablespoons Unsalted Butter
- 1 Red Onion sliced
- 5 Garlic Cloves minced
- 1/4 cup Red Chili Paste
- 2 tablespoons Tomato Paste
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 3½ cups Vegetable Broth
- 28 ounces Cannelini Beans
- 2 Carrots peeled and chopped
- 1 teaspoon Dried Thyme
- 2 tablespoons Lemon Juice
- 2 teaspoons Ground Turmeric
- 1½ cup Plain Greek Yogurt
- 1/4 cup Fresh Parsley
- In a Dutch Oven or Stock Pot, melt 3 tablespoons of the Butter. Add the Onions and Garlic, season with salt and cover over medium-high heat, stirring occasionally, until the onions become transparent, about 8 to 9 minutes.
- Add the Red Chili Paste and Tomato Paste and cook for an additional 2 to 3 minutes. Stir in the Cumin and Paprika, then add 1 3/4 cup of the Vegetable Broth and bring to a simmer, scraping down the sides of the pot.
- Add the Beans, Carrots, Thyme, Lemon Juice and the remaining 1 3/4 cup of Vegetable Broth to the pot. Season with a bit more salt and cover. Reduce heat to a medium simmer for about 30 minutes.
- In a small skillet melt the remaining 1 tablespoons of Butter. Add in the Turmeric and cook on a medium-low setting, stirring constantly, until the spice dissolves. Pour the contents into a small mixing bowl and let cool. Whisk in the Yogurt and season with a pinch of salt.
- Before serving add in the Chopped Parsley. Ladle into bowls and top with the Turmeric Yogurt.