Stewed White Beans with Tomatoes and Rosemary


I love beans.  There I said it.  I mean, don’t you love them too?  Beans can stretch any meal far beyond the usual menu ideas.  There are countless sauces and toppings that can be incorporated with beans and served over rice and pasta.  Let’s not mention the affordability of this very fine staple.

I do suppose there are those who suffer lots of intestinal-distress when consuming beans, luckily, I am not one of them.  Too much information?  Maybe.

Anyway, if you are a bean lover like me, yesterday I posted another bean recipe, “Ranch Hand Beans” on my Noble Pig Vineyard Facebook page.  It’s in the “Boxes” or “Notes” section tabs on that site.

Anyway, these white beans in tomato sauce, scented with rosemary, are even better a day or two after cooking.  They make a great side dish and are easily reheated.  My favorite way to eat them is with a generous helping of freshly, grated Parmesan cheese.  It melts all over the warm beans and it’s just fantastic.

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 and red-pepper flakes.  Cook until tender and add garlic the last 30 seconds or until fragrant.  Add tomatoes and rosemary.  Bring to a boil.

Add beans and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes.  Season with salt and pepper, I felt it needed a decent amount of salt for flavor.  (Beans can be refrigerated for up to 3 days.)  Serve warm and drizzle with oil and Parmesan cheese just before serving.

If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating.  It should be reheated gently over medium-low heat.

Stewed White Beans with Tomatoes and Rosemary
Adapted from Martha Stewart

1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed and drained
1 onion, 1 half finely chopped (1/2 cup)
1 carrot, cut crosswise into thirds
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1 can (28 ounces) whole plum tomatoes, with juice
2 Tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
1 sprig rosemary
Coarse salt and freshly ground pepper
Parmesan cheese for sprinkling

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 and red-pepper flakes.  Cook until tender and add garlic the last 30 seconds or until fragrant.  Add tomatoes and rosemary.  Bring to a boil.

Add beans and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes.  Season with salt and pepper, I felt it needed a decent amount of salt for flavor.  (Beans can be refrigerated for up to 3 days.)  Serve warm and drizzle with oil and sprinkle each serving with Parmesan cheese just before serving.

If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating.  It should be reheated gently over medium-low heat.

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Post a Comment

37 Comments

  1. deeba 1

    I love it when you post these beautiful warm recipes. I need yum beans in my life Cathy,and even have a rosemary plant that’s partially survived our winter! YES…I can see beans in my near future! Thanks!!

    Reply
  2. Donna 2

    This to me is the ultimate side dish, beans are a favorite of mine also!

    Reply
  3. This looks really good. Perfect dish for cold winter weather!

    Reply
  4. Debbie 4

    I love beans too and so does my family. This looks delicious! Definitely a comfort food.

    Reply
  5. Beans are certainly a versatile comfort food!!!!

    Reply
  6. KimberlyDi 6

    I love cooking with beans also. Affordable and delicious.

    Reply
  7. One of my favorites!

    Reply
  8. Tammy 8

    You make the best dishes and are always inspiring me!

    Reply
  9. nina 9

    I love the little cannelini beans. They are so soft and pretty especially in a bright red tomato based sauce like this one!!!

    Reply
  10. Dawn 10

    I am a bean lover too and this looks outstanding and perfect for cold weather days.

    Reply
  11. Barbie with a T 11

    I love beans also. You have a winner with this recipe. I have a beautiful Rosemary bush growing on my porch, and I am always looking for ways to use some of it in recipes. I will try seasoning my white beans with it next time I make them. Great photos.

    Reply
  12. Katrina 12

    I have read that if you rinse beans after they’ve soaked it helps take away some of that “stuff” in them that causes intestinal issues. I think it also helps more if you rinse them after they cook.
    The beans look yummy!

    Reply
  13. June 13

    You’ve inspired me, AGAIN! These look delicious.

    Reply
  14. dawn 14

    I never have the patience to use dried beans. It doesn’t look so bad now that you did it. Right? LOL

    Reply
  15. Dorothy 15

    Tip: Add a teaspoon of ginger to your pot of beans which will do away with the gas problem. My mother taught me this over 70 years ago and it works.

    Reply
  16. Delicious white beans! I love the addition of rosemary!

    Reply
  17. Pam 17

    A perfect recipe for this time of year.

    Reply
  18. Ummm.. I love beans too, and no problem for me either!

    Thanks for posting the recipe. The dried beans at my store are so cheap, but wasn’t sure how to cook them. Now I know!

    Reply
  19. grace 19

    i love beans. i love rosemary. this dish must be ridiculously aromatic and satisfying. consider me a fan. :)

    Reply
  20. Kayola 20

    I find it funny that I just laid the newspaper down with an article titled of all things……..”When it comes down to flatulence, skills don’t matter”…I was actually putting that on facebook and decide to go blogging for a little because I have been a blogger loser lately and the first one I go to is yours and it is about beans…..I guess you have to be in my crazy head to see the humor….who knows…I can’t explain myself. I laughed!!!! Any way long story short….I LOVE beans too…..and this recipe sounds de-lish…..♥ you too!!!

    Reply
  21. I adore beans!

    Reply
  22. Biz 22

    I love beans too, they just aren’t as loving back to me! 😀

    Reply
  23. Marjie 23

    What was your expression? Oh, yes. Beans do cause me great intestinal distress, so we don’t eat them. These are really pretty with the rosemary branch. My kids would really give me a hard time about the whole pine branch instead of just “pine needles” in the food.

    Reply
  24. Juliana 24

    Yummie, these white beans look so tasty…creamy and very comforting :-)

    Reply
  25. Thanks for posting this recipe. I came across it by accident and found it to be perfect for dinner tonight. There is nothing to shop for. Since I don’t have a whole lot of time to prep, I am making a slight alteration, but I think it will turn out to be yummy. I have canned beans in the pantry and figured I could sweat out the onion, carrot and celery with the bay leaf. The take that mixture, sans leaf and put it with the tomatoes in the processor. I’ll let you know how it turns out. Thanks for sharing.

    Reply
  26. Liz C. 26

    Count me in. I love the musical fruit! In fact, I’d eat beans nearly everyday if Mr. Snoots would let me, lol. However, he becomes very frightened of me when I eat beans…. I can’t imagine why!

    😉

    Reply
  27. noble pig 27

    Very interesting.

    Reply
  28. Lisa Sipple 28

    We are big bean eaters around here and I am imagining this with the Parm…excellent.

    Reply
  29. I love beans and I am posting a bean recipe this weekend. Please tell me how you can post everyday!!! I find it very hard with a job???? You are so vigilant.

    Reply
  30. oh yum… needs a good pork chop on the side

    Reply
  31. Amber 31

    I love white beans. Unfortunately my mom made kidney beans when I was growing up. Ewww. But white beans with corn bread or bisquits, mmmm. This seems so Italian country, nice.

    Reply
  32. giz 32

    A really great side that you can either dress up or dress down. It’s like the perfect little black dress.

    Reply
  33. I do love beans too! I forget to use white beans. I always seem to go for pinto, kidney, or black. I did pick up navy bean last time I was at the store though. I’ll have to give your yummy recipe a try! :)

    Reply
  34. HoneyB 34

    😉 I expected to read beans, beans the musical fruit. Don’t ask me why. 😉 Love beans here too!

    Reply
  35. All this needs is some good old fashioned southern corn bread. Yum.

    Reply
  36. i have been craving white beans for 2 weeks now. and every time i do, i don’t have time to soak overnight so i say “next weekend”… GRRR. this looks excellent.

    Reply
  37. Alex 37

    Hi there,

    I bookmarked this recipe long ago and just now had all the ingredients so I decided to give it a try.

    I had to do so with a quart pot…It was a tight squeeze needless to say.

    Hopefully I’ll win a giveaway soon :)

    Reply

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