Roasted Tomato and White Bean Stew

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5 from 7 votes

Roasted Tomato and White Bean Stew

A delicious and easy cozy stew made with roasted tomatoes and creamy white beans.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian, Mediterranean

Servings:

Calories: 205kcal

Author: Louise-Claire Cayzer

Equipment

1 Flame proof casserole dish (or large pot)

Ingredients

480 g cannellini or white beans Drained. Equivelant to 2 standard 15 oz 'cans'
500 g fresh tomatoes or one 15oz can of tinned.
1 medium yellow onion
5 cloves garlic Measure these with your heart. Add as many as you like!
2 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon dried thyme
50 ml white wine optional
350 ml veggie stock or 2 tablespoon boullion mixed with 350 ml water.
1 teaspoon chilli powder optional
Salt & Pepper to taste
Pesto to serve (or fresh herbs)

Metric - American

Instructions

Halve the tomatoes toss with a little oil and salt and roast in the air fryer at 180 °C /356 ° F for 15 minutes. Alternatively roast in the oven for up to 35 minutes at 180 °C /356 °
500 g fresh tomatoes
While the tomatoes are cooking, finely chop the onion and garlic.
Add the onions to a large pan or casserole dish with the olive oil and cook gently to soften. Add the garlic in once the onions have softened a bit.
1 medium yellow onion, 5 cloves garlic, 2 tablespoon olive oil
Drain and rinse the white beans, then add to the pan, along with the herbs and seasonings. Mix.
480 g cannellini or white beans, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 teaspoon chilli powder
Add the wine and stock and cover the pan leaving the beans to simmer on low for up to 15 minutes
50 ml white wine, 350 ml veggie stock, Salt & Pepper to taste
Once the tomatoes are ready, give the beans a stir, then add the tomatoes to the pan. Be sure to add all their juices too!
Serve the beans and tomatoes with pesto or fresh herbs and crusty breads to mop up the juices.
Pesto to serve (or fresh herbs)

Notes

HINTS:

If you want a thicker stew, crush the beans a bit to thicken. If you like it a little more soupy, add in a little extra stock.
Add pesto, a squeeze of lemon and/or fresh herbs to serve.
The tomatoes can be made in the air fryer or the oven. Allow extra time to cook if oven baking.

STORAGE:

This recipe will keep for up to a week in an airtight container in the fridge. It can also be frozen for up to three months. Perfect for meal prepping!

Nutrition