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Bean and tomato stew with sage recipe

Bean and tomato stew with sage recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Bean

White beans and tomatoes combine with the light flavours of white wine, sage and thyme in a vegetarian stew with a chilli con carne-like consistency. So easy and satisfying.

41 people made this

IngredientsServes: 4

  • 3 tablespoons olive oil
  • 4 cloves garlic, quartered
  • 4 tablespoons white wine
  • 1 (400g) tin chopped tomatoes
  • 2 tablespoons water
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons ground sage
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 (400g) tin cannellini beans
  • 1 pinch salt and pepper

MethodPrep:5min ›Cook:40min ›Ready in:45min

  1. Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme and the bay leaf. Bring to the boil, and let simmer for about 20 minutes.
  2. Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavours have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (28)

Ok but flavour is quite weak.-10 Nov 2015

This was really nice. Filling, satisfying and tasty. I just used grape juice instead of wine because I don't drink alcohol. I served it with brown rice which was the perfect companion. I will make this again soon!-08 Aug 2015

Delicious! So simple to make and really nice seasoning. Good with basmati rice.-21 Aug 2010

Marcella’s Stewy White Beans (Brined not Soaked)

This post may contain affiliate links. Please read my disclosure policy.

Cook’s Illustrated’s The Science of Good Cooking, my latest library rental, is organized by concepts — 50 of them! — but none so much as #28 halted my page turning: Don’t Soak Beans—Brine ‘Em. I read on to discover that Cook’s Illustrated recommends not only soaking beans in salted water but also cooking beans in salted water — as in salted water right from the start. Note: This is NOT a book to give to your favorite nonna.

I’ve tried the method now on both cannellini beans and black beans, and I have to say, the beans are cooking up so nicely — creamy, intact, and cooked through — in just about 45 minutes. Let me share with you Cook’s Illustrated’s scientific explanation:

“Soaking the beans in salted water is the key to beans that cook up with tender skins. Why? As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. (I’m lost, you?)

Because calcium and magnesium ions form links between pectin molecules, they are responsible for creating strong cells that are tightly bound together. (Um?)

When they are replaced by sodium ions, the pectin weakens, leading to a softer texture. During soaking, the sodium ions will filter only partway into the beans, so their greatest effect is on the cells in the outermost part of the beans. (Head hurts.)

When brined beans are cooked, preferably with a little salt, the result is tender skins. (Got it!).”

I haven’t done a side-by-side comparison — I’ve left that to America’s Test Kitchen — but once again, I’ve drunk the bean-cookery Kool Aid: from here on out, beans will be brined and cooked with salt from the start. I’ve been soaking/cooking a pound of cannellini beans at a time and then making Marcella Hazan’s white bean soup from her Essentials of Classic Italian Cooking, (a better choice for your favorite nonna).

It’s simple: sauté garlic in olive oil, add beans, cover the pot, and cook for 6 minutes. Uncover, add water (or stock), and cook for another 6 minutes. As the beans simmer, some of them break down and cloud the broth, turning it creamy.

For a bean soup, there is very little liquid, and in the preface to the recipe, Marcella notes why: “If one really loves beans, all one really wants in a bean soup is beans.” She adds only enough liquid, olive oil and garlic “to help the cannellini express the best of themselves.” This isn’t a brothy soup and Marcella actually notes, too, that it can thickened up and served as a side dish. I’ve been toasting hunks of bread, smothering them with the stewy beans, and shaving Parmigiano Reggiano over top. It is delicious. Yes, soaking the beans and cooking them takes time, but once you have them on hand, these beans take no time to materialize.

Have a wonderful weekend, Everyone.

Cooked beans:

Stewy bean ingredients:

Sauté garlic and sage (if you’d like):

Add beans:

Bake bread:


An unlikely but very nice pair: Marcella Hazan’s Essentials of Classic Italian Cooking and Cook’s Illustrated The Science of Good Cooking

Tuscan Chicken and Cannellini Bean Stew

  • 1. This reminds me of a Dinner I had while I was visiting Tuscany Italy. In Tuscany it's all about cooking with fresh ingredients. I have worked this recipe a few times until I thought it tasted exactly like my dinner in Tuscany. It is not tomato season so I substituted Fresh San Marzano tomatoes with Sun-Dried tomatoes packed in olive oil. I am starting with a Dutch oven with a tight fitting lid to hold in the moisture and a pan that can go from stove top to oven. This is a one pan recipe and that is always a favorite of mine. In a cold Dutch oven with no oil place the cubed pancetta in the pan. We want to render the fat out of the pancetta without burning the pancetta, turn the burner on a low with the pancetta already in the cold pan. This low heat will start to melt the fat off the pancetta and cook and brown the pancetta, this will take around 15 minutes depending on the heat of your burner stir the pancetta as it begins to brown. With a slotted spoon remove the browned pancetta from the pan and place it on a paper towel lined plate to dry and leave all the rendered pancetta fat on the bottom of the pan.
  • 2. In same pan with all the pancetta fat remaining turn the burner to a medium high heat and when the pan heats up you want to add the Chicken breasts. Before adding the chicken breasts to the pan you want to salt and pepper the chicken. I have one important tip the pancetta is a very salty Italian cured pork, It is from the same cut as bacon the pork belly but the difference is that it is not smoked so be very light on your salt all the way through cooking this recipe. When the chicken hits the hot pan cook 4 minutes on each side until they get a golden brown color the chicken will finish cooking in the oven. The pancetta fat will give amazing flavor to the chicken and dish.
  • 3. After the chicken is browned on both sides remove from the pan and set aside place in the diced onions stir through the pancetta oil then add the garlic on top of the onions and cook for 2 minutes until onions are translucent. Then add the tomato paste to the onions and garlic stir through to incorporate everything and cook the tomato paste with the onions for 1 minute.
  • 4. After the tomato paste is cooked add the cannellini beans, sun-dried tomatoes and chicken stock and with your spatula scrape the bottom of the bowl to release all the brown bits from pancetta and chicken. In Italy the herb sage is what they call the miracle herb add the fresh sage and place back into the pan the browned pancetta and chicken and don't forget to add the liquid gold that is the chicken juice that releases in the pan as it rests (picture below). Put the tight fitting lid on the Dutch oven and place into the oven for 50 minutes at 375 degrees Fahrenheit. This makes the chicken fork tender, no need for a knife the chicken just falls apart.
  • 5. After 50 minutes of cooking in the oven remove the hot lid and stir in the fresh baby kale. I find it easy to remove the chicken breasts stir in the kale and then place the chicken breast back into the pan and let simmer on low with lid on for 3 minutes until the kale wilts into the sauce. This is delicious one pot dinner that has everything from your greens to starches and healthy proteins. Don't forget to crab your spoon you will want all that sauce.


excellent recipe. my modifications were that i removed the (jenny-o turkey italian) sausage meat from the casing and browned it along with a diced green pepper, garlic and one diced white onion. After sauteeting this for a few minutes until the sausage was almost done, I added 3 small diced suchhini squash. I then added 1-28oz can of organic crushed tomatoes, dried herbs de provence, dried basil, and 2-14-oz cans of white beans. added a bit of salt, chipotle pepper, and dried garlic. simmered on low for about 10 more minutes. it was delish! super hearty, and a complete meal. I live by myself so this was two days dinner.

This recipe is a keeper. I made it years ago and it has been a staple in our house ever since. Definitely cook the beans yourself, don't use canned. The first time I made this, I followed the recipe as written. After that, I made adjustments to suit my tastes. They are as follows: - I use 28 oz. of tomatoes instead of 14 oz. - I reserve a cup of bean liquid, but I only use it as needed. - I cook the sausages on their own, either on the grill or in a frying pan. Then I slice them up and add them in with the beans and tomatoes. - I have been known to increase the amount of sausages to 1.5 lb or more, depending on how far I want to stretch this. - I top it with some shredded parmesan. I simmer everything together on the stove for about 20 minutes, and then I let it bake in a 300° oven for 30 minutes or so with the lid off. . but these are my modifications. Try it yourself and make it your own.

I thought the sausage overwhelmed the flavor of the beans. I would use fewer sausages.

Made half a recipe adding kale and using spicy sausage rather than sweet. It was a hearty and delicious. Will definitely be making this one again.

I was looking for something quick, easy and different -- this fills the bill. I used a pound of hot italian sausage meat sauteed/browned with a medium diced onion and a few cloves of diced garlic. Then added a 28 oz can of diced tomatoes, 1 15 oz can of roman beans, 1 15 oz can of black eyed peas (both drained), 1/2 cup of red wine, dried basil, rosemary, thyme, and a bay leaf. Cooked for about 20 mins, then added a few handfuls of fresh spinach and cooked a bit longer. Spooned into bowls and sprinkled freshly grated parmesan. Would probably try again, perhaps skipping the spinach. Easy and quick for a weeknight.

Very tasty- I'll consider putting this into regular rotation. I modified using what I had on hand (3x andouille chicken sausage, 2x cans of white/cannelini beans, 1 can diced tomato). So there was a higher tomato ratio than the written recipe, which I liked. I used all of the juice from the tomato can and only a little bit of extra water, so I ended up with a thicker consistency. The sage added a great flavor. The beans are a blank palette so I could see doing variations on this with different sausage/spice combinations such as hot Italian/basil, chorizo/oregano, Andouille/cajun spice, keilbasa/paprika etc

Wonderful! I made the beans from scratch. Soaked over night then put in the slow cooker in the morning with the garlic, sage etc as per recipe from this site. After 8 hours they were still quite firm so I transferred to a pot and simmered until liquid reduced and beans were tender. Save the liquid!! Use it instead of water when making the dish. Lovely and so simple. I don't think canned beans would compare but would probably use them in a pinch.

this was easy to make and delicious. used the suggestions made by previous posts . white wine, browning the sausage and some diced carrot and onion. a winner!

Liked this very much. I did tweak it a lot to incorporate membersɼomments and to suit my tastes: browned turkey sausage first, sauteed 1 finely diced small onion and 1/2 c. carrot before adding garlic, used dry white wine instead of water, and 28 oz fire roasted tomatoes. Had no sage so used fresh thyme and added a pinch of red pepper flakes. At the end added a bunch of chopped fresh spinach. I kept it a bit soupy. Delicious.

I made the mistake of not cooking the sausages long enough at first, it is definitely important to get the sausages nice and browned before continuing on the the following steps!

I took the other reviewer's idea about using wine (red) instead of water. Iɽ also suggest using more plum tomatoes to give the dish more flavor.

I made this dinner for the second time tonight. It is delicious! A couple of changes: I browned the sausages and THEN added the garlic so it wouldn't burn. Also, I substituted white wine for the water.

This was good, not great, but it was super easy for a weeknight. I had left-over white beans from a dish Iɽ made earlier, but I think canned would be fine, which is probably what Iɽ ususally use. Next time I'll add a bit of the other suggestions to liven it up a bit.

Tasty and easy week night menu option. I like many others used canned beans, added rosemary, red pepper flakes and used way more tomatoes. I also threw in lots of extra green veggies from kale to peas to make it a complete meal. I also added fresh Parmesan which I recommend highly!

This was a simple and easy weeknight dinner. I took a few shortcuts - used canned beans and added thyme, rosemary and sage to the sauce. I also started with 1/2 onion, which I carmelized. Lastly, I added about 1 tablespoon of anchovy paste to the tomato sauce -- I would have added it to the carmelized onions but didnt think of it. Very tasty.

While this was very good, it didn't quite live up to my expectations after reading so many rave reviews. I made the beans from scratch using the recommended recipe. Had to cook them for over 3 hours until they were remotely tender (old beans, perhaps?) I agree with the suggestion made by several other cooks regarding the garlic--don't add it before the sausages, or it will be overcooked and crunchy. One change I made was to add another 10 oz. or so of tomatoes, and at the end I threw in some spinach so I didn't have to cook a separate green. On the up side, my kids loved it. I just thought it could have been more flavorful. I did use chicken sausage instead of pork--maybe that affected the flavor. Would try it again, maybe with crumbled Italian pork sausage instead and some crushed red pepper to kick it up a notch.

This was a fantastic and easy dinner! I used spicy chicken sausage instead and it turned out really well. Due to time limits, I also used canned beans and they were perfectly fine.

had made cannellini w/garlic and sage earlier in month and used half for the white bean and squid salad (delicious!) and froze the rest. pulled out for this dinner. I also pulled sausage from casing and crumbled to brown, then proceeded to follow recipe..had to use add'l liquid (homemade chicken broth) and threw in a little more red pepper flakes for the hubby. Served with toasted baugette slices and garlic puree. Very good!

I just love this dish. Have made it with canned beans only, used 1/2 of the bean liquid, as I didn't cook with dried beans. So good, so flavorful.

I second the "grown-up beenie weenies" sentiment. I used canned beans (A mix of cannellinis and great northerns) to make this an extra fast, extra comforting dinner. Added a green salad. Delicious.

Delicious. I started with the dried beans. Rather than soaking overnight, which I'm never organized enough to do, I followed Mark Bittman's quick soak method for beans: In a pot, cover beans with 2 inches of water. Bring to a boil & boil 2 minutes uncovered. Turn off heat, cover pot, and let stand 2 hours. (It's best to do this earlier in the day.) At this point, the beans were ready to be used in the Cannellini Beans with Garlic and Sage recipe. One other change: I substituted rosemary for the sage. I'm not a big fan of sage, and I love white beans with rosemary. This is defintely a keeper.

Simple dish! And tasted good. Will put this on the staple list.

Used Italian sausage and garlic bacon sausage, plus pancetta. Also, we roasted the tomatoes first. Beans were so creamy. Served it with creamy polenta from this site.

This was a great way to get the kids to eat a few beans (stuck to the sausage). The dish was delicious. I agree with adding the garlic later mine browned. I also used 2 cans of tomatoes (I like tomatoes) and also added some coarsely chopped kale during the last 30 minutes, which was quite tasty!

I too cheated and used canned beans, only because the store didn't have dried ones. But I don't think that it really mattered - as the recipe was wonderful! The beans were perfectly mushy and flavorful.

Tomato and White Bean Stew with Ditalini

I’m ready for Winter to be over. Or at least ready for North Carolina’s weather system to make up its mind about which season we’re in. It’s currently a day by day decision.

Over the course of the last two weeks, we’ve experienced snowstorms, freezing ice rain, wind storms, vaguely-named “wintery mixes,” and a torrential thunder and lightning storm that included a tornado watch. Smack dab in the middle of all that, we had a handful of perfectly-clear, sunny days with temperatures in the high-seventies. Maybe even eighty. Like it was nothing.

Not that I’m complaining about those gorgeous, warm and breezy, summer-like days, but come on. We had back-to-back days with temperature swings of close to forty degrees. Ridiculous.

My sense of eating seasonally is now completely thrown off. I’m suddenly craving all kinds of warm weather produce. Berries. Tomatoes. Corn. I’m about five seconds away from buying a pack of Chilean strawberries and declaring it Spring. Officially.

BUT, we’re expecting another wintery mix tomorrow, so I’m straddling the seasonal line for at least a little while longer, starting with this tomato and white bean stew.

I’ve made several white bean stews and soups this winter Lemony with dark, leafy greens. Spicy with shallots and bacon. Thick and chunky with hunks of chicken and caramelized butternut squash. White beans are such a versatile, comforting base to build flavor upon.

This version is all about a rich, herb-and-garlicky tomato sauce/stock that gets soaked up by the white beans and ditalini pasta. Then in turn, I sop up the stew with big hunks of crispy bread… Such. Goodness.

This time of year, with the quality of fresh local tomatoes sorely lacking, I used canned tomatoes. In a soup/stew like this, where I’m building layers of flavor with lots of herbs and spices, it’s an easy choice. During peak summer tomato season, you could of course substitute fresh tomatoes for an even more intense tomato flavor.

Also important to note: this recipe easily shifts from stew to soup simply adjust the amounts of liquid and pasta accordingly. The sauce is quickly and easily absorbed by the ditalini pasta as it settles and coagulates, so if you plan to make a large batch for leftovers or simply make the dish in advance, I would err on the side of extra liquid.

The humanity behind it all

I got an email from someone recently that said, “Sorry I left that comment on your blog, I didn’t realize you were a real person.” It was an incredible email to receive. Because with the veil of technology, it’s harder to believe there’s really a human at the other end. The sender was the most kind and gracious person, and we left that email exchange with an endearing, authentic human connection. So yes, I get it. You don’t want to scroll for two seconds to get a recipe. But what about all that humanity that’s in between?

Vegan Cassoulet – French White Bean Stew

Originating from southern France, the cassoulet is a white bean stew that is traditionally simmered over a long period of time. Since white beans are the soul of this dish, it is easy to adapt it to a vegan preparation where various types of vegetable sausages, smoked or marinated tofu or seitan can be incorporated.

The choice of white beans and other meaty additions depends on region. In general, white kidney beans (or what are known in French as ‘haricots lingot’) or the French Tarbais beans, which are somewhat flatter, are quintessential of this dish. Various dried herbs and vegetables like carrot, leek, celery, chunky sliced tomatoes as well as bread crumbs also find their way into this hearty stew and contribute to a nice flavour and texture profile. There are thus many variations of the cassoulet – Castelnaudary cassoulet, Toulouse cassoulet, cassoulet of Montauban, cassoulet of Carcassonne, cassoulet of Villefranche-de-Lauragais, cassoulet of the countryside, Mounjetado, Perigord cassoulet, the cod cassoulet …

The cassoulet inherits its name from the “cassole” which is a glazed terracotta dish with flared edges. Originally, it was a peasant recipe of meat remnants mixed with beans, then left on a corner of the stove in the morning to simmer all day and was consumed at dinner. It is not until the eighteenth century that the cassoulet, previously called ‘estouffet’, take the name of the name of the dish in which it simmers.

Some variations of the cassoulet calls for a coating of bread crumbs before baking. And when baked, it is traditionally necessary to break the crust that forms on the surface a few times. It seems that there is quite a debate, among the regions, on the proper number of times that the crust needs to be broken and push down into the sauce – seven times according to the grandmothers.

My vegan version of the recipe however, is made in a pressure cooker and there are no skin formation to break. The pressure cooker nevertheless delivers an equally tasty dish while considerably cutting down the cooking time. I have also skipped the bread crumbs but you may add some before serving for some crunchy texture. If you don’t have a pressure cooker, you can also make it on the stove or in the oven.

Watch the video for the step by step process of how to make this hearty Vegan Cassoulet.

You might also like these other hearty stew recipes

Cooking Equipment

The pressure cooker that we use is the Cosori 6-Quart Pressure Cooker.
We also love our cast iron pan skillet that we use everyday.

We’d love to hear from you

If you make this Vegan Cassoulet, we’d love to hear what you think. Please leave us a comment below and rate the recipe. It would really make our day! You can also follow us on Instagram and make us drool over your creation. Just tag us @veganlovlie and hashtag #veganlovlie so we don’t miss it.

White Bean Tomato Mushroom Soup

Last month, I came home from chilly, rainy Chicago with a sore throat, a cold, and a mad craving for soup. I’ve been trying all kinds of new soup recipes since then, but this one really hit the spot. It’s made with hearty cannelini beans, butternut squash, mushrooms, tomatoes, herbs, and a little kale wilted in at the end.

It’s the perfect “cozy up on the sofa and start a new TV show” (we just started Stranger Things) kind of soup. Also, the leftovers are great reheated for lunch the next day.

This post is in partnership with Randalls and Albertsons for their O Organics® line of groceries. For this recipe, I used O Organics vegetable broth, beans, tomatoes, spices, and herbs. What I love about their products is that they are made of quality organic ingredients at very reasonable prices.

If you don’t live in Austin, O Organics products are available at the Albertsons family of stores across the country, including Safeway , Vons , Jewel-Osco , Shaw’s , ACME Markets , Tom Thumb , Pavilions and Star Market .

Aside from visiting my family in Chi town (my hometown), I was in Chicago for a few days attending a really fun Organic for All event that O Organics put on at Kendall College. Here’s a little behind the scenes look of what went on.

I spent the day with some of my favorite blogger friends (Ashlae from Oh Lady Cakes, Irvin from Eat the Love, Nik from A Brown Table). Here’s a photo of a photo of a photo of a photo of our us trying to style and shoot oatmeal jars breakfast before we eventually ate them.

After breakfast, we watched a lovely cooking demo by Annessa Chumbley, RD – her oat flour peanut butter pancakes are to DIE for…

Next, we were on our own to cook up anything we wanted in Kendall College’s professional kitchen. I made a delicious potato, pepper hash with lemon & thyme along with my friend Jane (a Taste of Koko) and Ashley from Edible Perspective.

This was our pretty potato hash (go get the recipe on Ashley’s site), and a gorgeous fruit crisp that Ashlae and Nik made:


Pick through the beans and clean.

Soak the beans in water overnight in the refrigerator.

Drain beans, rinse with warm water and set aside.

Add oil to a sauce pot and heat. Once oil is hot, sauté the celery, onions, pepper, garlic, and bay leaves for about 6-8 mins Then add your salt, black pepper, cayenne pepper, sugar and sage.

Reduce heat, add tomato paste and stir to combine your ingredients.

Now add your beans and cover with hot water at least 2 inches above beans.

Cook over medium heat until very soft.

If liquid reduces too low, add more hot water to the pot and adjust season.

When beans are done, check your seasoning once more and remove bay leaves. Blend the soup with an immersion or high-speed blender.

Ladle the soup into bowls and garnish with fried sage leaves and extra virgin olive oil on top.

Mung beans are naturally derived from plants have a host of nutritional benefits including manganese, essential B vitamins, potassium, magnesium, folate, zinc. They also pack quite a punch of protein and dietary fibre.

If you want to know more about the health benefits of mung beans, check out this post by Simple Roots Wellness.

I have this mung bean stew with some beautiful fresh wholemeal bread, and it’s simply to die for. I’m delighted with this recipe, and I hope you enjoy it just as much!

Other great hearty recipes for you:

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.