Friday, September 04, 2020

Roasted tomato & white bean stew

 August 29, 2020

When I saw Rach's tweet about a white bean stew that had become her 2020 cooking obsession, I immediately added it to our list for the week ahead. It promised the perfect mix: low effort and high reward. And it delivered. This is super easy - you can put it all together in half an hour - and it's really, really good. White beans provide a rich, hearty base, while the tomatoes add a touch of sweetness and the lemon/parley mix some tang. You can boost or reduce the spiciness via how generous you are with the chilli flakes - I'd use a heavy hand, but your tastes may vary. The only downside: the quantities as written don't make enough to give us the days of leftovers we're looking for from a stew. Next time we'll double it.

Roasted tomato & white bean stew
(via this recipe on the New York Times Cooking site)

1 punnet of cherry tomatoes (~300g)
1/4 cup olive oil + 2 tablespoons
1 tablespoon fresh thyme leaves
the leaves from 1 small bunch of parsley
zest of 1 large lemon
1 onion, sliced thinly
5 garlic cloves, minced
1/2 teaspoon chilli flakes
2 x 400g cans cannellini beans, drained and rinsed
1.5 cups veggie stock
salt and pepper
bread to serve (it would work equally well with quinoa or rice I reckon)

Preheat the oven to 220°C. 

Mix the tomatoes, oil and thyme leaves in a baking tray and roast for 25 minutes, until the tomatoes are collapsing.

In a small bowl, combine the parsley leaves with the lemon zest and set aside.

While the tomatoes are cooking, get to work on your stew. Pop the 2 tablespoons of oil, onion, garlic and chilli flakes in a large pot over medium heat and cook for 5 minutes or so, until everything has softened up nicely.

Throw in the beans and the stock and bring the stew to a simmer. Mash up some of the beans to thicken the stew - the more you mash, the thicker the stew will be. 

Once the tomatoes are ready, thrown them in the stew, along with any juices. Simmer for another 5 minutes and then season with salt and pepper. 

Serve in shallow bowls, topped with a couple of spoonfuls of the parsley and lemon mix. Serve with toasted fresh bread. 


  1. Wow this looks great and my thyme is growing really well this year. And every now and again we have a tub of cherry tomatoes to use up so I can see it is a great way to use it.