Tomato-Braised White Beans
Creamy white beans simmered with onions, tomato paste, butter, olive oil, and dried red peppers. The stew is especially good after an overnight rest.
By Moow Editorial ·
- Use vegetable stock or water for a vegetarian stew and simmer gently so the beans keep their skins.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 30 minutes, plus 8–12 hours soaking and optional overnight resting
- Cook time: 90 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 300 kcal
- Protein: 14 g
- Carbohydrates: 41 g
- Fat: 13 g
- Fiber: 13 g
- Sodium: 1793 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
For Soaking
Have these measured and ready before you begin.
- 1 2/3 cups (400 ml by volume) dried white beans
- 2 liters (about 8 1/2 US cups) cold water
For Boiling
- 2 liters (about 8 1/2 US cups) cold water
- 1 tbsp fine salt
For the Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 onions, very finely diced
- 2 teaspoons (10 ml) sweet paprika
- 1 tbsp tomato paste
- 2 cups (480 ml) low-sodium vegetable stock or water
- 1 tsp fine salt
- 3 dried red peppers
Directions
1. Soak the beans in the cold water with 1 tablespoon salt, covered and refrigerated, for 8–12 hours.
2. Drain and rinse the beans. Put them in a pot with fresh water by 2 inches; reserve the separate sauce salt for later.
3. Bring to a boil, reduce to very low heat, skim away foam, and simmer until a bean crushes easily but its skin remains intact. Drain and set aside.
4. Melt the butter with the olive oil in a wide pot. Cook the onions over medium heat without browning until completely soft. Stir in the paprika and tomato paste and cook until fragrant.
5. Add the stock or water and salt and bring to a gentle boil. Add the beans and dried peppers.
6. Simmer over low heat for about 20 minutes without stirring with a spoon; gently shake the pot occasionally, until the sauce and beans come together.
7. Serve hot with rice, pickles, and sliced onion. For an even creamier texture, cool, refrigerate overnight, and gently reheat the next day.
Sources
Contains milk. Soak beans in the refrigerator, not on the counter; boil and simmer kidney-shaped beans thoroughly, and refrigerate the finished stew within 2 hours.