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Stewed White Beans with Tomatoes


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  • 1 lb dried white beans
  • 1 onion, half finely chopped
  • 1 carrot, cut into thirds
  • 1 celery stalk, cut into thirds
  • 1 bay leaf
  • 28 oz can whole plum tomatoes, undrained
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1/8 tsp. red pepper flakes
  • 1 sprig rosemary



Step 1

Soak beans overnight. Drain and transfer to a large pot. Cover with 4 inches water. Add intact half of onion, carrot, celery and bay leaf. Bring to a boil, reduce heat and simmer until 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 coarsly chopped. Heat oil over med-heat. Add chopped onion, garlic and red pepper flakes. Cook, stirring occasionally until onion is tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil. Add beans and simmer, stirring occasionally until tomatoe sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm.

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