A comforting one-pan white bean and tomato stew with garlic, rosemary and olive oil. Serve with crusty bread for an easy meat-free meal.
Servings: 4 | Prep: 10 minutes | Cook: approximately 25 minutes
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp chopped rosemary
- 1 can (400 g) chopped tomatoes
- 2 cans white beans, drained and rinsed (about 480 g drained)
- 150 ml vegetable stock
- Salt and black pepper
- Parsley and bread, to serve
Instructions
- Warm the oil in a saucepan. Cook the onion for 5–7 minutes until soft. Add garlic and rosemary; stir for 30 seconds.
- Add tomatoes, beans and stock. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally.
- Mash a few beans against the side of the pan to thicken. Season, scatter with parsley and serve with bread.
Choosing the beans
Cannellini beans give this stew a creamy texture, but other cooked white beans work well. Drain and rinse canned beans before adding them. If using beans cooked at home, measure about 480 g after cooking; dried beans must be fully cooked before they go into this quick stew.
Tips for a better stew
Cook the onion until soft before adding the garlic, and keep the garlic moving so it does not burn. Simmer gently rather than boiling hard to help the beans hold their shape. For a thicker sauce, mash a spoonful of beans; for a looser stew, add a splash of stock.
Variations and serving ideas
Stir in a handful of spinach near the end and cook until wilted. You can substitute thyme for rosemary or add a pinch of chili flakes. Serve with toasted bread, rice or a green salad. Use vegetable stock if you want to keep the dish vegetarian.
Frequently asked questions
Can I use dried beans?
Yes, but soak and cook them separately according to their instructions until tender before starting this recipe. The stated time assumes ready-cooked beans.
Can I make it ahead?
Yes. Cool promptly, refrigerate in a covered container and reheat until piping hot. Add a little water if the sauce has thickened.
More recipes to try
Explore our Carrot and Coriander Soup for another simple meal.
Storage and serving tips
Refrigerate cooled leftovers in a covered container for up to 3 days; reheat until piping hot.
Illustrative photo of beans in tomato sauce by Boryslav Shoot on Pexels.