In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, carrot, and celery, sautéing for 5-6 minutes until softened and the onion turns translucent.

Next, stir in 3 minced garlic cloves, cooking for about 1 minute until fragrant. Sprinkle in 1 teaspoon each of dried oregano, red chili flakes, smoked paprika, chili powder, onion powder, and dried thyme.

Incorporate 1 can of diced tomatoes, 1 can each of cannellini and black beans, and 3 diced Yukon Gold potatoes. Pour in 4 cups of vegetable stock, stirring to combine.

Reduce the heat to low and cover the pot, letting your Cajun Bean and Potato Stew simmer for 20 minutes until the potatoes become fork-tender.

After simmering, stir in a handful of chopped fresh parsley. Taste and adjust seasoning with salt and pepper, then serve hot.