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Bowl of golden turmeric garlic white bean stew topped with fresh parsley and a drizzle of olive oil on a wooden table

Turmeric Garlic White Bean Stew

A hearty one-pot white bean stew built on slow-cooked garlic, turmeric, and creamy cannellini beans. Ready in 40 minutes with pantry staples.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 8 garlic cloves, thinly sliced about 1 whole head
  • 1 medium yellow onion, finely diced
  • 1.5 tsp ground turmeric
  • 1 tsp ground cumin
  • 0.5 tsp red pepper flakes adjust to taste
  • 2 x 400 g cans cannellini beans, drained and rinsed about 480 g drained
  • 600 ml low-sodium vegetable stock
  • 1 lemon, juice only about 3 tbsp
  • 1 tsp lemon zest
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper, freshly ground
  • 15 g fresh flat-leaf parsley, roughly chopped for serving
  • 1 tbsp extra olive oil for finishing

Method
 

  1. Heat 3 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the diced onion and a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.
  3. Add the sliced garlic and cook for 2 minutes more, stirring often, until the garlic is fragrant and just starting to turn golden at the edges.
  4. Add the turmeric, cumin, and red pepper flakes directly to the oil. Stir constantly for 60 seconds until the spices bloom and smell fragrant.
  5. Add the drained cannellini beans and vegetable stock. Stir everything together and bring to a simmer over medium-high heat.
  6. Reduce the heat to medium-low. Use the back of a large spoon or a potato masher to crush roughly one third of the beans directly in the pot until the broth looks thick and creamy.
  7. Simmer uncovered for 15 minutes, stirring occasionally, until the stew has thickened and the flavors have come together.
  8. Remove from heat. Stir in the lemon juice, lemon zest, salt, and black pepper. Taste and adjust seasoning.
  9. Ladle into bowls. Finish each bowl with a drizzle of olive oil, a scatter of fresh parsley, and extra red pepper flakes if you like.

Notes

The stew thickens significantly as it cools. If it gets too thick on day two, loosen with a splash of stock or water over low heat. A parmesan rind added during the simmer adds savory depth if you're not keeping it vegan.