Tomato White Bean Stew
A hearty, plant-based stew featuring roasted tomatoes, creamy white beans, and aromatic herbs. Rich in fiber and plant protein, it’s a quick, satisfying, and wholesome meal perfect for weeknight dinners or meal prep. Serve with fresh herbs or pesto and crusty bread for a comforting, flavorful dish.
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.