Rosemary White Bean Tomato Stew Recipes

STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY

Steps:

• Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
• Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
• Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

ROSEMARY WHITE BEAN TOMATO STEW

Steps:

• Heat up some olive oil in a soup pot on medium heat and sauté the onions in it until soft and translucent. Add the garlic for another minute until fragrant. Now add the beans, tomatoes, stock, salt and pepper, twigs of rosemary and optionally a parmesan rind and chili flakes for some heat.
• Increase the heat to bring it to boil, then reduce it to low and let simmer for 20 minutes. It will have thickened significantly by then.
• Now add the kale leaves to it and continue simmering for 2 or 3 more minutes. In the meantime remove the rosemary and the parmesan rind.
• Divide the stew in bowls and sprinkle with fresh parsley and freshly grated parmesan. Serve it with quinoa or rice (for stew) or big chunks of freshly baked bread (for soup).

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

WHITE BEAN AND MUSHROOM STEW

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
• Deglaze with wine, scraping up any brown bits with a wooden spoon.
• Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.

HERBED WHITE BEAN AND SAUSAGE STEW

Steps:

• Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
• When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.