White Bean Stew with Tomatoes and Rosemary
Spicy and bursting with hints of garlic to complement the tender sausage, this richly textured bean stew is the perfect comforting winter supper.
Ingredients
- 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 total) 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
Instructions
- In a large bowl, soak the beans overnight in plenty of cold water.
- The next day, strain the beans and add them to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring it 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 the bouquet garni and vegetables and discard them. Reserve the 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 the garlic and cook for 1 to 2 minutes more.
- Stir in the tomatoes, cooked beans, and rosemary. Simmer for 10 to 15 minutes, adding some of the bean liquid if the stew is dry.
☞ TESTER TIP: Any cooked bean liquid that doesn’t get used in the stew can be frozen and used as a vegetable broth.
- Season well with salt, black pepper, and sugar, to taste. The mixture should be loose and juicy but not swimming in liquid.
Notes
- Leftover cooking liquid--Save any extra bean cooking liquid and use it as vegetable stock in this turmeric bean soup. The bean cooking liquid can be frozen for up to 4 months.
- White bean gratin variation--Put 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.
- Storage--Store leftover tomato and white bean stew in a sealed container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Dietary--This recipe is suitable for gluten-free, dairy-free, vegan, and vegetarian diets.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 37g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 21mg | Fiber: 9g | Sugar: 2g