RCP: Awesome Vegan tomato and bean 'stew'

[Jenise]

Made this for lunch today. Used one pint of tomatoes and one can of beans because I was only feeding the two of us. Absolutely fantastic, and so easy! Just saute the onion and garlic, add the tomatoes to your pan (forget the oven roasting part, not needed) and pop them with a potato masher when they start blistering, then add in the beans and water to cover. Simmer for 10-15 minutes until the flavors come together. For seasoning I used Adjika salt for those subtle hints of hot pepper and fenugreek. Scooped over toasted sourdough bread and drizzled with a good condiment-quality EVOO. I'll do this again and again.

I'm pretty sure anyone can access this link:

https://cooking.nytimes.com/recipes/102 ... nytcooking

Sounds great but I don't subscribe to NYT so I can't see it. Could you possibly post the recipe? Would probably be great for my pescaterian sister.

NYT Tomato and Bean Stew

1/2 cup roughly chopped italian parsley
2 tsp lemon zest
2 10-oz containers cherry or grape tomatoes
1/4 cup olive oil
kosher salt & black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 tsp red pepper flakes
2 15-oz cans white beans (butter or cannellini), rinsed
1.5 cups vegetable or chicken broth
Heat oven to 425F. In small bowl, toss parsley & lemon zest until well combined

In large baking dish, toss tomatoes with 1/4 cup oil and thyme; season well with salt & pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20-25 min.

When tomatoes are almost done roasting, heat 2 Tbsp oil in large (12inch), deep skillet or dutch oven over medium. Add onion, garlic, red pepper flakes, and cook until onion is softened and garlic is fragrant, 4-5 min. Stir in rinsed beans & broth and bring to simmer. Gently smash about 1/2 cup of the beans so they slightly thicken the broth.

when tomatoes are finished roasting, add them directly to the stew, along with any juices that have been released. Simmer 5-10 min more. Season to taste.

Ladle into bowls. Top with lemon-parsley.

source: https://cooking.nytimes.com/recipes/102 ... -bean-stew

[Jenise]

Thanks, Karen. Btw, I skipped the lemon zest too. That's quite a bit.

Thanks!