How do I know when the beans are cooked?

You’ll know the beans are done when they’re soft and tender. Just grab a bean and give it a squeeze or a bite—if it breaks apart easily, it’s ready. If it’s still a little firm, let it cook for a bit longer and check again. It takes about one hour to cook in a regular pan and around 15 minutes in a pressure cooker, but the time can vary.

Can I use canned beans instead of dried ones?

Yeah, you can totally use canned beans! You will need about 500 grams of cooked beans to replace the dried ones. Just drain and rinse them before adding them to the stew.

How should I store the leftovers? Can I freeze them?

For leftovers, just pop them in an airtight container and store them in the fridge for about 3 days. If you want to freeze the stew, Iet it cool completely, then transfer it into a freezer-safe container. It’ll last up to 3 months in the freezer. The texture might change a little, but it should still taste decent.

Is this stew considered gluten-free?

Yeah, it’s naturally gluten-free! All the ingredients—beans, veggies, and seasonings—are gluten-free. Just double-check anything store-bought, like the tomato paste or balsamic vinegar, to make sure there’s no hidden gluten. But for the most part, it should be good to go.

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Resources
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- Side
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Vegan White Bean Stew

by Alexandre Valente

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I LOVE to eat, so I generally prefer meals