Smoky Two-Bean Stew

Quantities are flexible — this is a technique-driven dish. Scale to taste and adjust spices freely.

Ingredients

Aromatic Base

• 2–3 tbsp olive oil
• 1 medium onion, diced
• 2 shallots, diced
• 1 bell pepper, diced
• 4 garlic cloves, minced

Flavor Builders

• 2 tbsp tomato paste
• 120ml (½ cup) dry white wine

Spice Blend

• 1½ tsp smoked pimentón (be generous)
• 1 tsp Hungarian sweet paprika
• ½ tsp Hungarian hot paprika
• 1 tsp urfa biber
• 1 tsp Italian herb mix

The Stew

• 800g (1 × 28 oz can) crushed tomatoes
• 400g (1 can) black-eyed peas, drained and rinsed
• 400g (1 can) white beans (cannellini), drained and rinsed
• 1 tbsp tamari
• 1 parmesan rind (optional; omit for vegan)
• 2 sprigs fresh rosemary
• Water as needed

Finish

• 15g (1 tbsp) white or light miso paste
• Good olive oil, for drizzling
• Aleppo pepper, for serving

Instructions

1. Build the base. Heat olive oil in a large heavy pot over medium heat. Add onion, shallots, and bell pepper. Sweat, stirring occasionally, until soft and golden. Add garlic and cook 1–2 minutes more.
2. Bloom the spices. Add the spice blend directly to the oil in the pan. Stir and cook for about 1 minute until fragrant.
3. Build the depth. Clear a space in the centre of the pot and add the tomato paste. Cook undisturbed for 1–2 minutes until it darkens and begins to caramelise. Deglaze with white wine, scraping up any stuck bits, and let it reduce by half.
4. Make the stew. Add crushed tomatoes, both beans, tamari, parmesan rind (if using), and rosemary. Add water to cover loosely. Bring to a simmer and cook uncovered for 30–40 minutes, stirring occasionally, until the stew thickens and the flavours come together.
5. Finish off heat. Remove the parmesan rind and rosemary sprigs. Ladle a small amount of the hot broth into a bowl and whisk in the miso paste until dissolved, then stir back into the stew. Drizzle with good olive oil. Taste and adjust seasoning.
6. Serve with Aleppo pepper at the table for each bowl.