Tomato bean stew

This delicious tomato bean stew is ideal for cold winter days, a perfect comfort food. To make this dish you need a few simple ingredients that we all have in our cupboards. Canned peeled tomatoes, pre-cooked canned beans or dried baked beans, olive oil, chilli pepper and rosemary. This dish is very easy to prepare and will allow you to bring a delicious dinner to the table. In Italy, fresh sausages are also added to enrich the dish.

tomato bean stew

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time20 Minutes
  • Cooking time1 Hour
  • Serving2
  • Cooking methodStove
  • CuisineItalian


15 ounces beans, Borlotti, fresh, boiled in distilled water, no salt, drai (drained)
1 clove garlic
1 sprig rosemary
4 tablespoons extra-virgin olive oil
1 chilli


1 Earthenware Casserole


In an earthenware casserole, add the oil, garlic, chilli and rosemary sprig. Heat well and add the beans. Leave to gain flavour for a few minutes. Add the peeled tomatoes, which have been cut into pieces and have their stalks removed. Add salt to taste. Cook for about 30 minutes, until the sauce is thick and full-bodied. Serve with bread.

tomato bean stew

Cook’s tips

If you want to use dried beans, soak the beans in cold water the night before. After 12 hours cook the beans in the pressure cooker for 20 minutes.

You can store the beans in containers with the cooking liquid in the freezer.

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tomato bean stew

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