This cozy roasted tomato and white bean stew is a simple yet satisfying plant-based meal that’s packed with fiber, protein, and heart-healthy fats.
Its naturally creamy texture, aromatic herbs, and optional white wine make it both comforting and flavorful.
Quick to prepare and perfect for meal prep, it’s a nourishing option for busy weeknights or easy lunches.
Tomato White Bean Stew
Equipment
- 1 large flameproof casserole dish (or large pot)
- Knife and chopping board
- Measuring spoons and cups
- Air fryer or oven
Ingredients
- 480 g 2½ cups cannellini or white beans, drained
- 500 g 1.1 lb fresh tomatoes, halved (or 1 15-oz can)
- 1 medium yellow onion finely chopped
- 5 cloves garlic minced (adjust to taste)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 50 ml ⅓ cup white wine (optional)
- 350 ml 1½ cups vegetable stock (or 2 tablespoons bouillon mixed with 350 ml water)
- 1 teaspoon chili powder optional
- Salt and pepper to taste
- Pesto or fresh herbs to serve
Instructions
- Roast the Tomatoes: Preheat your air fryer to 180 °C (356 °F) or your oven to the same temperature. Halve the fresh tomatoes and lightly drizzle them with olive oil and a pinch of salt. Spread them evenly on a baking tray or air fryer basket and roast until tender and slightly caramelized—about 15 minutes in the air fryer or 30–35 minutes in the oven. Roasting intensifies their natural sweetness and adds a rich, deep flavor to the stew.
- Prepare the Aromatics: While the tomatoes roast, peel and finely chop the onion. Peel and mince the garlic cloves. Heat 2 tablespoons of olive oil in a large flameproof casserole dish or heavy-bottomed pot over medium-low heat. Add the chopped onion and gently sauté until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant, making sure it doesn’t brown.
- Combine Beans and Herbs: Drain and rinse the cannellini or white beans. Add them to the pan with the softened onion and garlic. Sprinkle in the dried oregano, thyme, and chili powder if using. Season with salt and pepper. Stir everything together gently to ensure the beans are evenly coated with the aromatic mixture and herbs, which will infuse the stew with savory depth.
- Add Liquids and Simmer: Pour in the white wine if using, allowing it to bubble for a minute to cook off the alcohol. Then add the vegetable stock and stir. Cover the pan and reduce the heat to low. Let the stew simmer gently for 10–15 minutes, allowing the flavors to meld and the beans to absorb the aromatic liquid. Adjust seasoning if necessary during this stage.
- Incorporate Roasted Tomatoes: Once the tomatoes are fully roasted, carefully add them to the pan along with all their juices. Gently fold them into the beans without breaking them too much. This step enriches the stew with a vibrant color and naturally sweet, tangy flavor. If you prefer a thicker consistency, lightly mash some of the beans with the back of a spoon.
- Serve and Garnish: Spoon the stew into bowls and drizzle with fresh pesto or scatter fresh herbs over the top. Pair with crusty bread to soak up the flavorful juices. Serve warm, enjoying the creamy texture and the balance of roasted tomato sweetness, aromatic herbs, and hearty beans.
Notes
- Roasting the tomatoes enhances their natural sweetness and adds depth to the stew.
- Use either canned or fresh beans; just ensure they are well-drained.
- Adjust garlic and chili levels to your taste for a milder or spicier stew.
- For a thicker consistency, lightly mash some beans before serving.
- Optional white wine adds acidity and complexity but can be omitted for a non-alcoholic version.
- Pesto, fresh herbs, or a squeeze of lemon brightens the flavors when serving.
- This recipe is perfect for meal prep and can be doubled for larger batches.
Chef’s Secrets for Maximum Flavor
To get the most flavorful stew, always roast the tomatoes before adding them to the pan.
This caramelization intensifies their natural sweetness and provides a rich, umami undertone.
Gently sautéing onions on low heat until fully soft, rather than quickly browning them, brings out a subtle sweetness that balances the acidity of the tomatoes.
Don’t rush the simmering process—allowing the beans to slowly absorb the flavors of herbs, stock, and optional wine creates a depth of taste that elevates this simple dish into a comforting, restaurant-quality stew.
Finally, fold in fresh herbs or pesto just before serving to preserve their bright aroma.
Serving Suggestions for Cozy Meals
This roasted tomato and white bean stew is wonderfully versatile.
Serve it with crusty bread or warm ciabatta to soak up the juices.
For a lighter option, enjoy it over a bed of steamed grains such as quinoa, farro, or brown rice.
A dollop of pesto or fresh herbs on top adds a fresh, aromatic lift.
Pair the stew with a simple green salad for a balanced meal, or add roasted seasonal vegetables on the side to make it a hearty, satisfying dinner for cold evenings.
Storage Tips for Freshness
This stew keeps exceptionally well, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to one week.
If you want to freeze it, allow it to cool completely before transferring to a freezer-safe container; it will keep for up to three months.
When reheating, gently warm on the stovetop over low heat, adding a splash of vegetable stock if the stew has thickened.
Avoid microwaving for long periods, as this can dry out the beans and alter the texture slightly.
Frequently Asked Questions
1. Can I use canned tomatoes instead of fresh?
Absolutely! Canned tomatoes work well, especially when fresh ones aren’t in season.
Opt for whole or diced canned tomatoes and roast them lightly to enhance their flavor before adding them to the stew.
2. How can I make this stew spicier?
Increase the chili powder, or add a pinch of red pepper flakes while cooking the beans.
Fresh chopped chili or a drizzle of hot sauce before serving also works well.
3. Can I make this recipe gluten-free or vegan?
Yes! The recipe is naturally plant-based and gluten-free. Ensure that your stock or bouillon is labeled gluten-free if you have dietary restrictions.
4. How do I thicken the stew without changing flavor?
Lightly mash a portion of the beans with a fork or potato masher.
Alternatively, add a small amount of cooked quinoa or rice to create a creamier, thicker texture while keeping it flavorful.
5. Can I prepare this recipe in advance?
Yes, the flavors actually improve if made a day ahead. Store the stew in the fridge for up to a week or freeze it for up to three months.
Reheat gently on the stovetop, and add extra stock or water if it has thickened during storage.
