Smoky Spanish Bell Pepper Simmer

Ingredients

• 2 tbsp extra virgin olive oil
• 1 yellow onion
• 4 cloves garlic
• 1 red bell peppers
• 1 green bell pepper
• 1 yellow bell pepper
• 6 oz tomato paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp oregano
• 28 oz plum tomatoes
• 2 cans great northern beans
• 4 cups herb broth
• 2 bay leaves
• 1 tsp coarse salt
• 0.5 tsp black pepper
• 0.25 cup parsley

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, garlic, and all bell peppers. Sauté until softened, about 8-10 minutes.
2. 2Stir in tomato paste, smoked paprika, ground cumin, and oregano. Cook for 2 minutes, stirring constantly, until fragrant.
3. 3Add crushed Italian plum tomatoes, rinsed Great Northern beans, herb broth, and bay leaves. Bring the mixture to a gentle simmer.
4. 4Reduce heat to low, cover, and let the stew simmer for at least 30 minutes, or up to an hour, allowing flavors to meld.
5. 5Season with coarse salt and black pepper to taste. Remove bay leaves before serving. Garnish with fresh chopped parsley.