White bean stew with tomatoes and rosemary is ultra comforting and warming when the temperatures start to drop. The taste gets amped up from a bouquet garni of bay leaves, parsley, thyme, and celery, while tomatoes add lushness.
This bean stew freezes brilliantly. Serve as a vegetarian main or as a side dish to roast lamb or pork, or roast vegetables. Lovely for lunch on a crispy oiled ciabatta half with some arugula and basil over the top.–Darina Allen
CAN I MAKE STEW INTO SOUP INSTEAD?
Darina Allen herself has a suggestion for you here. If you prefer something more soup-like, it can be done. Just blitz it, add some hot stock, and you’ve made a delicious soup. Purée it as smooth as you like, or hold aside some of the beans and tomatoes to add back into the smoother soup base.
White Bean Stew with Tomatoes and Rosemary
- 8 ounces (about 1 cup) dried haricot beans or cannellini beans
- Bouquet garni made from a bay leaf parsley stalks, thyme, and a celery stalk (optional)
- 2 small (12 oz) onions one halved and one chopped
- 1 carrot halved
- Sea salt
- 3 tablespoons olive oil
- 4 large cloves garlic crushed
- One (14-ounce) can chopped or diced tomatoes
- A large sprig of fresh rosemary chopped
- Freshly ground black pepper
- Granulated sugar
- In a large bowl, soak beans overnight in plenty of cold water.
- The next day, strain the beans and add to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring to a simmer over medium heat. Cover and simmer until beans are soft but not mushy, 45 minutes to 2 hours. Just before the end of cooking, add salt to taste.
- Remove bouquet garni and vegetables and discard. Reserve cooking liquid for later.
- Meanwhile, in a wide saucepan over medium-low heat, warm the oil. Add the chopped onion and cook gently until soft but not colored, 6 to 7 minutes. Add garlic and cook for 1 to 2 minutes more.
- Stir in tomatoes, cooked beans, and rosemary. Simmer for 10 to 15 minutes, adding some of the bean liquid if the stew is dry. Season well with salt, black pepper, and sugar, to taste. The mixture should be loose and juicy but not swimming in liquid.
☞TESTER TIP: Any cooked bean liquid that doesn’t get used in the stew can be frozen and used as a vegetable broth.
White Bean Stew with Tomatoes, Rosemary, and Chorizo variationTo add some extra protein to this dish, slice one cured chorizo sausage into rounds and add in step 5.
White Bean Stew with Tomatoes, Rosemary, and Cauliflower variationBlanch 1lb (450g) of cauliflower or broccoli florets and add to the main recipe, 5 minutes before the end of cooking.
Gratin of White Beans with Tomatoes and Rosemary variationPut mixture in a shallow ovenproof dish. Scatter a mixture of buttered crumbs and approximately 2 ounces (50g) grated Cheddar cheese (or a mixture of Cheddar and Parmesan or other well-flavored cheeses) over the top. Pop into a hot oven, or flash under a broiler, until crisp and golden on top.
Recipe Testers’ Reviews
A good pot of beans is one of the simplest and most satisfying meals to create. This recipe is truly that. I had a pound of Caballero beans from Rancho Gordo so I doubled the recipe. Caballeros are large round beans that cook up lusciously creamy. Because of their size, my cook times were a bit longer, so I made this into a leisurely Sunday afternoon project.
For onions, I used a mix of Vidalia and red onion. The perfume of the rosemary made my kitchen smell heavenly. I might just add another sprig next time. I didn’t bother with the sugar. The result is a delicious bowl of beans that needs nothing added. I will have good food at work all week. Even my husband was happy with a bowl of beans. This will be a regular repeat in my kitchen.
This white bean stew with tomatoes and rosemary recipe is simple and delicious. You make your own vegetable stock with and while cooking the beans. Brilliant. The flavors married well, with just enough rosemary to be present without overwhelming the dish.
While I followed this recipe exactly to test it, normally I do not soak my beans. That means a longer cook time, but I think they are more flavorful. In the future, I would make this without soaking, and I might adapt the bean cooking to the Instant Pot if I wanted a similar cook time as with soaked beans. Another change I would make would be to salt the beans at the beginning.
This white bean stew with tomatoes and rosemary makes a nutritious meal that doesn’t require much work. It seems like the recipe would also taste fairly good in a pinch if canned beans were used instead of the dried.
I served the beans alone for a simple Sunday supper. They would be good with fish, meat, a green salad or on toast for a more complete meal.
Fabulous! A taste of Tuscany. This white bean stew with tomatoes and rosemary is a very easy and versatile recipe that can stand up next to simple grilled chicken or be transformed into a rustic side dish next to a meaty roast.
This white bean stew with tomatoes and rosemary is so flavourful and quick to come together with pantry items you would have lying around on hand and lends itself very well to customization if you want to mix it up a little bit. Be sure not to skip on the bouquet garni though! This brings so much earthiness and flavour to the beans while simmering that translates so well to the finished stew. I served this with some spicy roasted pork for a fantastic protein-packed and easy dinner.
This is one of those dishes you’re happy to have tucked into your fridge. It’s a wonderful side, excellent on toasted bread, and perfect on its own. It also freezes well!
Originally published October 5, 2021