Pin One evening after a long day, I opened my pantry and found two cans of navy beans I'd forgotten about. I had leftover chicken in the fridge and a jar of roasted red peppers tucked behind the olive oil. What started as a scrappy weeknight rescue turned into one of my most-requested comfort meals. It's rustic, warm, and comes together before you even realize you're cooking.
I made this for my neighbor during a snowstorm when she couldn't leave her apartment. She texted me later saying it reminded her of something her grandmother used to make, though she couldn't remember the name. That's the kind of dish this is, familiar even if you've never had it before, like it's been waiting for you all along.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken works perfectly here and saves you a step, just pull the meat and you're halfway done.
- Navy beans: These small, creamy beans hold their shape and soak up flavor without turning mushy, always rinse them well to avoid that tinny taste.
- Roasted red peppers: The jarred kind is a lifesaver, but if you roast your own, the flavor deepens even more.
- Yellow onion and celery: This duo builds the aromatic base and adds a subtle sweetness as they soften in the oil.
- Garlic: Fresh is best, it blooms in the heat and fills the kitchen with that unmistakable warmth.
- Chicken broth: Low-sodium gives you control over the salt, and it keeps the stew from tasting too aggressive.
- Smoked paprika: This is the secret, it adds a gentle smokiness that makes the dish feel more complex than it actually is.
- Thyme and black pepper: Earthy and peppery, they tie everything together without shouting.
- Crushed red pepper flakes: Optional, but a pinch gives it just enough edge to keep things interesting.
- Fresh parsley and Parmesan: Not required, but they make the final bowl feel finished and a little special.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat, then add the chopped onion and celery. Let them cook for a few minutes until they soften and start to smell sweet. Toss in the garlic and stir for about a minute, just until it releases that sharp, familiar fragrance.
- Build the base:
- Add the shredded chicken, navy beans, and sliced roasted red peppers to the pot. Sprinkle in the smoked paprika, thyme, black pepper, salt, and red pepper flakes if you're using them, then stir everything together so the spices coat evenly.
- Simmer it down:
- Pour in the chicken broth and bring the whole pot to a gentle simmer. Lower the heat and let it cook uncovered for about 20 minutes, stirring now and then, until the broth thickens slightly and everything tastes like it belongs together.
- Taste and adjust:
- Before serving, taste the stew and add more salt or pepper if it needs it. This step matters more than you'd think, a little tweak can bring the whole dish into focus.
- Serve it warm:
- Ladle the stew into bowls and finish with a sprinkle of fresh parsley and a little grated Parmesan if you like. It's ready to eat, preferably with something crusty to dip.
Pin The first time I brought this to a potluck, someone asked if I'd been cooking all day. I hadn't, but I didn't correct them right away. Sometimes a dish just feels like more effort than it took, and that's a quiet kind of kitchen magic worth keeping to yourself.
Swaps and Variations
If you want to make this vegetarian, just leave out the chicken and use vegetable broth instead. You can also swap navy beans for cannellini or Great Northern beans, they're creamier and a little larger but work just as well. For a brighter finish, squeeze a little lemon juice over each bowl right before you eat it.
Serving Suggestions
This stew is hearty on its own, but it loves being served with a thick slice of crusty bread or spooned over a bowl of rice. I've also had it with a simple green salad dressed in olive oil and vinegar, the acidity cuts through the richness in a way that feels just right. On colder nights, I sometimes add a drizzle of good olive oil on top just before serving.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to four days. The stew thickens as it sits, so when you reheat it on the stove, add a splash of broth or water to loosen it back up. It also freezes well for up to three months, just thaw it overnight in the fridge before warming it through.
- Reheat gently over low heat to keep the beans from breaking apart.
- Taste again after reheating, sometimes it needs a pinch more salt or pepper.
- Fresh parsley added at the end makes leftovers feel new again.
Pin This is the kind of meal that doesn't ask much of you but gives back more than you expect. Keep the ingredients on hand, and you'll always have something warm and filling to fall back on.
Recipe Q&A
- → Can I substitute navy beans with other beans?
Yes, cannellini or Great Northern beans work well as alternatives to navy beans, maintaining a similar texture and flavor balance.
- → How can I make this dish vegetarian?
Omitting the chicken and using vegetable broth instead of chicken broth creates a satisfying vegetarian version without sacrificing flavor.
- → What is the best way to enhance the stew's brightness?
A squeeze of fresh lemon juice added before serving brightens and balances the rich, savory flavors beautifully.
- → Which cooking tools are recommended for this dish?
A large pot or Dutch oven is ideal for simmering, along with a wooden spoon for stirring and a sharp knife for chopping vegetables.
- → Are there any allergen concerns to keep in mind?
The dish is dairy-free unless topped with Parmesan cheese; always verify labels on jarred roasted peppers and broth for hidden allergens or gluten.