This Roasted Tomato White Bean Stew is spicy, hearty, and comforting! It's made with healthy pantry ingredients and is great for meal prep and freezing!
When it's chilly outside, you can bet that this Roasted Tomato White Bean Stew will bring you the comfort you need. Especially if served with some crusty bread or naan on the side!
This recipe is vegan, gluten-free, and packed with plant-based protein. Just 45 minutes stand between you and this flavorful and warming dish!
Ingredients and notes
- Broth: Either homemade or store-bought. If you don't have it you can use a bouillon cube that is dissolved in water.
- Red pepper flakes: We use them to make this stew spicy, but if you don't like spicy food you can omit them.
- White beans: We use butter beans because they're bigger in size and give great texture, but you can use any type of white beans you like.
How to make spicy white bean stew
Pre-heat oven to 350ºF (180ºC). Add tomatoes to a baking dish and toss with olive oil, salt, and black pepper. Baker for 25-30 minutes or until soft.
Once ready, take them out of the oven and smash each one with the back of a spoon to release the juices.
To a pot, heat olive oil and saute onion for 3-4 minutes. Then add minced garlic, tomato paste, and chili flakes (optional) and cook for 1-2 more minutes, stirring often to prevent burning.
Add vegetable broth, white beans, roasted tomatoes, a bay leaf, and season with salt and black pepper. Bring to a boil and simmer for 15-20 minutes.
Then, remove the bay leaf, stir in the chopped parsley, spinach, or other greens you like (optional). Cook for 2 more minutes to wilt the spinach, then remove from the heat and serve!
- Use the ripest and reddest tomatoes you can get. The quality of your tomatoes is key for making a delicious stew!
- Cook down the tomato paste until darkened in color and caramelized. Don't just dump it with the liquid! Taking just 2 minutes to cook it down builds so much flavor.
- Add white wine if you have it on hand! It will bring more depth of flavor and you won't taste it at all.
- Add other fresh herbs to brighten it up. Fresh thyme, cilantro, chives, and other herbs can be a great addition here!
- Use low-sodium vegetable broth. This way you have more control over how salty your food will be.
I don't recommend using uncooked beans here. If you've already soaked dried beans, cook them until soft first, then move on to making the stew.
Yes! You can freeze this stew for 3 months. Let it thaw overnight in the fridge before reheating.
We love to serve this stew with crusty bread, or naan but you can also serve it with rice, quinoa, or mashed potatoes on the side.
More Recipes with Beans
P.S. This recipe was featured in my 25 Vegan Dutch Oven Recipes round-up, which you may also enjoy.
Spicy Roasted Tomato White Bean Stew
- 17 ounces (500gr) cherry tomatoes (or other tomatoes of choice)
- 2 tablespoon olive oil, divided
- ½ teaspoon salt, divided
- Freshly cracked black pepper
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ teaspoon red pepper flakes (optional)
- 3 (15 oz) cans butter beans, drained and rinsed (or cannellini beans)
- 2 cups vegetable broth or water
- 1 bay leaf
- ¼ cup chopped parsley
- 3 cups chopped greens of choice such as spinach, kale, etc. (optional)
- Pre-heat oven to 350ºF (180ºC). Add tomatoes to a baking dish, drizzle 1 tablespoon olive oil, and season with ¼ teaspoon salt and black pepper. Toss to coat and bake for 25-30 minutes or until soft.
- In the last 10 minutes of roasting the tomatoes, start making the stew. To a medium-sized pot, heat 1 tablespoon olive oil. Once hot, add onion and cook over medium heat for 3-4 minutes, until fragrant.
- Add garlic, chili flakes, and tomato paste, and cook for 2-3 minutes, until the tomato paste is caramelized and darkened in color. Make sure to stir often to prevent burning. If it starts to burn, you can deglaze the pot with a splash of white wine, broth, or water.
- Next add white beans, vegetable broth, ¼ teaspoon salt, black pepper, and the bay leaf. At this point, the tomatoes should be ready, so take them out of the oven and smash each one with the back of a spoon to release the juices. Add them to the pot and stir.
- Bring to a boil and simmer on medium-low heat for 15-20 minutes or until the stew has thickened and the onions are cooked through. Make sure to stir it from time to time.
- Finally, stir in the chopped parsley and your greens of choice (if using) and cook for 2-3 more minutes. Remove from the heat, taste and adjust the flavor if needed, adding more salt or black pepper as taste. Serve!
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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