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Slow Cooker Creamy Roasted Red Pepper and White Bean Stew

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Prep Time 20 minutes
Cook Time 4 hours 40 minutes
Total Time 5 hours
Servings: 6 servings
Calories: 219
Ingredients Method Notes

Ingredients
  

Aromatics and Base
  • 3 cloves garlic minced
  • 1 large onion finely diced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
Main Ingredients
  • 1 can roasted red peppers drained and chopped, about 14 ounces
  • 2 cups canned white beans rinsed and drained, such as cannellini
  • 1 can vegetable broth about 14.5 ounces
  • 1 cup coconut milk full-fat, for creaminess
  • 2 tablespoons nutritional yeast for a subtle savory depth
  • 1 tablespoon lemon juice
  • 1 pinch red pepper flakes

Method
 

Combine and Simmer
  1. Add the olive oil, onion, garlic, oregano, smoked paprika, roasted red peppers, white beans, vegetable broth, coconut milk, nutritional yeast, lemon juice, and red pepper flakes into the slow cooker.
  2. Stir everything together until the ingredients are evenly distributed.
  3. Cover and cook on low for 4 to 5 hours, until the stew has warmed through and the flavors have melded together.

Notes

Stir in the fresh basil right at the end so it keeps its bright color and flavor. If you want it thicker, mash a handful of the beans against the side of the pot with a potato masher instead of blending — it keeps the texture rustic and comforting.