Bean Stew with Tomatoes and Thyme
Sometimes an easy and hearty bean stew is all it takes to satisfy my urge for fatty foods! When it’s cold outside like it’s been this February, all I can think about is eating food that’s bad for me. No bueno. My body tells me to layer up on fat and pack on a few pounds in order to stay warm against the the winter conditions beating outside my window. It can be really hard at times to say no (especially when the dish is covered in gravy like a decadent poutine!) but I found that it’s much more rewarding to stay away from those naughty temptations than to just give in. Being able to fit into my favorite pair of skinny jeans is much more enjoyable having to deal with love handles – double no bueno!
A bean stew is a great substitute for heavy dishes because although it’s low in fat and calories, it’s still rich and filling. Another extra point for cooking up bean stew is the price point: it’s so cheap to make! A pound of dried cannellini beans only costs about two dollars and will serve between four to eight people depending on whether you are serving the dish as a main or a side. Perfect if you are on a budget!
The flavors of this bean stew with tomatoes and thyme are very mediterranean. My hubby Ben who used to live in Barcelona, said this bean stew took him straight back to Spain. Mild yet a little salty and sweet, this is a basic recipe for bean stew that pairs wonderfully well with proteins that are more aggressive in flavor (lemon ginger salmon, tsukune kebabs) . Alternatively, if you want something lighter you can go full rustic and serve this bean stew with a baguette and a simple soup like a mushroom soup or a French onion soup with miso. Grating a little parmesan cheese on top will bump up the flavors while squeezing a little fresh lemon will brighten them up. This is a deliciously simple bean stew you and your whole family will love!
Stewed Beans with Tomatoes
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 6 people
- Category: Side, Main
- Cuisine: Spanish
- 1 pound dried cannellini beans (soaked overnight)
- 1 tablespoon fresh thyme
- 3 cloves garlic (minced)
- 1 carrot (peeled and chopped bite size)
- 4 medium tomatoes (diced)
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- In a large pot over high heat add beans, thyme, garlic cloves and enough water to cover the beans by 1 inch. Bring to a boil, lower heat, cover and simmer for 1 hour.
- Add carrots and tomatoes, bring to a boil, lower heat, cover and simmer for 20 minutes.
- Add extra virgin olive oil and season with salt and pepper. Serve.
This stewed beans with tomatoes dish serves four people as a main and about six to eight people as a side dish.
Serving size: 6