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Spicy white bean stew served in a white bowl with sliced bread on the side.

Spicy Roasted Tomato White Bean Stew

Petranka
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!
5 from 2 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 45 minutes
Course Main
Cuisine Gluten-free, Vegan
Servings 4
Calories 354 kcal

Equipment

  • Oven
  • Stovetop

Ingredients
  

  • 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)

Instructions
 

  • 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!

Notes

Storage
Fridge: Let your leftovers cool to room temperature. Then, transfer to a container and cover with a lid. Save in the fridge for up to 5 days.
Freezer: Let your leftovers cool to room temperature. Then, transfer to a container and cover with a lid. Freeze for 3 months. Let thaw in the fridge overnight before serving.
To reheat
Stovetop: Add stew to a small pot with a splash of water if needed. Heat over medium heat, stirring occasionally, for 5 minutes or until warmed through.
Microwave: Add stew to a microwave-safe bowl and heat for 1-2 minutes or until warmed through.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition

Calories: 354kcal
Keyword roasted tomato white bean stew, stew with white beans and tomatoes, white bean stew, white bean stew recipe
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