Stewed White Beans with Tomatoes and Rosemary

Print Email

Adapted from Martha Stewart

stewed white beans1 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.


- Recipe courtesy of Cathy Pollak


restaurant news

The Rhythm Cafe: Coming Late to the Party
by Nancy Ellison

rhythm009OK... it is better than not coming at all!

There is something rather delicious about “discovering” a restaurant and doing the brag only to find everyone in the room has been eating there for...

Los Angeles
by Laraine Newman

shirley_temple_sm.jpg Clementine, the great west-side L.A. charcuterie has amazing candies, too...

Ok, so I love Shirley Temple.  Anyone who thinks I’m a sap can eat me.  She was a genius.  There’s never been a child...

The Great Greek
Los Angeles
by Lisa Dinsmore

greatgreek.jpgEverybody has them. Those neighborhood joints you walk/drive by a million times but never go into. For no good reason. The place looks nice enough and clearly has customers, but you always just...

Breakfast Quinoa, Canyons, and Bears, Oh My!
by Susan Russo

macyscafe.jpgFour years ago Jeff and I took a memorable road trip through New Mexico and Arizona on the way to the Grand Canyon. I don't know what I loved more, the awe-inspiring landscapes or the...