Sunday, November 15, 2009

Stewed White Beans with Tomatoes and Rosemary

This is a really delicious Martha Stewart recipe. I followed the instructions fairly closely, though I did add some cooked quartered red potatoes and extra carrots to the second half of the cooking for a larger veggie impact. This stew gets even thicker and tastier the next day. Serve it with some lovely crusty bread.

1 pound of dried white beans
1 onion, 1 half finely chopped
1 carrot, cut into a large dice
1 celery stalk, cut into a large dice
1 dried bay leaf
1 can (28 ounces) whole plum tomatoes , with juice
2 tablespoon good olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 sprig rosemary
salt and pepper

Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches of 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 often, 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 sauce thickens, about 20 minutes. Season with salt and pepper.

Serve warm, drizzled with olive oil.


  1. YUM. It sounds delicious and perfect for cold weather days.

  2. It looks deep and comforting. I recently made a white bean dish too, think it must the season.

  3. Sounds really good. I need to get over my fear of dried beans.