About This Recipe

This Hearty Roasted Tomato and White Bean Stew is a plant-based dish centered on the deep, concentrated flavor of roasted tomatoes. The recipe utilizes canned beans and tomatoes for convenience, creating a simple, one-pan main course. It is a straightforward preparation that yields a thick, satisfying stew.

Why You’ll Love This Recipe

The recipe requires minimal active cooking time, relying largely on oven roasting. It is a nutritionally dense meal, providing plant-based protein and fiber from the white beans. The flavor profile is robust and savory, achieved through the caramelization of tomatoes and the inclusion of aromatic vegetables.

Ingredients

• 2 (14.5-ounce) cans diced tomatoes, drained
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish, optional)

Step by Step Instructions

1. Preheat your oven to 425°F (220°C).
2. Place the drained diced tomatoes on a baking sheet. Drizzle with one tablespoon of olive oil and season with salt and pepper. Toss to coat.
3. Roast the tomatoes in the preheated oven for 20-25 minutes, or until they have softened and their edges are slightly caramelized.
4. While the tomatoes are roasting, heat the remaining two tablespoons of olive oil in a large pot or Dutch oven over medium heat.
5. Add the diced onion and carrots to the pot. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have begun to soften.
6. Add the minced garlic and cook for one additional minute, until fragrant.
7. Add the roasted tomatoes, drained cannellini beans, vegetable broth, dried thyme, and smoked paprika to the pot. Stir to combine.
8. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes to allow the flavors to meld.
9. Season with additional salt and black pepper to taste.
10. Ladle the stew into bowls and garnish with fresh parsley, if desired.

FAQ

Can I use dried beans instead of canned?

Yes. You must soak and fully cook the dried beans according to package directions before adding them to the stew.

Can I use a different type of bean?

Great Northern beans or navy beans are suitable substitutes for cannellini beans in this recipe.

How can I make this stew thicker?

For a thicker consistency, use a potato masher to lightly mash a portion of the beans directly in the pot.

You Must Know

Draining the canned tomatoes before roasting is a critical step. Excess liquid will prevent the tomatoes from caramelizing properly and will result in a watery stew. The roasting process is essential for developing the recipe’s foundational flavor.

Storage Tips

Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. This stew freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in a microwave.