Beans / Entrees / Healthy Choices / One-Pot Meals / See Hatsie Cook / Soup / Vegetables / Vegetarian / Weeknight Meals / Winter Recipes

Cook: White Bean and Tomato Stew

A while ago, I wrote about my Go-To Quick Fix, black beans, tomatoes, and rice.  I love this meal because it’s quick, it’s warm and filling, and it’s so very easy.  I came across a similar recipe in my Florence cookbook that described Tuscan white beans (Cannelloni beans) stewed with whole Roma tomatoes and sage.  I thought to myself, why that’s a lot like my beans and rice, except without rice, and with an Italian flair.  If you can’t tell by reading this blog, I love Italian Flair.  I had to try it.

I started by sauteing an onion and 3 cloves of garlic in two tablespoons of Olive Oil until the garlic was fragrant and the onions were translucent, about 4 minutes (except my onions got a little brown.  But brown means flavor, baby!)  I seasoned this with salt and pepper.

Then I added 1/4 cup of chicken broth and deglazed the pan by scraping the bottom of it and bringing up any brown pieces that may have gotten stuck there (see above about the yummy brown pieces).  Then I added two cans of Cannelloni Beans and stirred to combine.  Also, more salt and pepper.

Cannelloni Beans are delicious, by the way.  I first cooked with them in my first recipe of this little experiment, and have been in love with them since.

Then I added one can of Whole San Marzano Tomatoes to the beans, breaking up the tomatoes as I stirred.

The tomatoes will cook down, but since they are whole, you’ll need to break them up with your spatula.  I liked the whole tomatoes in this recipe, rather than the diced, because they made the texture of the stew chunky (I hate the word chunky, but I can’t really think of another way to describe something that is chunky.  If you know any, please send them my way)

After I added the tomatoes and stirred to combine, I added a couple tablespoons of chopped fresh sage, which, by the way, is the coolest herb ever.  It’s so soft, almost like velvet, and it smells divine.  I also added some crushed red pepper, because I can’t cook with tomatoes without adding CRP.  I just can’t.

I let the tomatoes and beans simmer for about 30 minutes so the flavors would blend, and toasted some crusty bread in the meantime.

These stewed beans and tomatoes with crusty bread were the perfect weeknight meal, especially if you just don’t feel like cooking.  Which I didn’t.  It was hearty, warming, and easy to make.  You can obviously adjust the amounts and make this just for one, or for a whole family.  I had leftovers and reheated this for lunch the next day, and it was just as good.

Bottom line, I don’t think you can go wrong with beans and tomatoes.

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