What are the best beans for a stew?

Cannelini beans are a fantastic choice for a creamy white bean stew like this one because they hold their shape well while having a soft, creamy interior. However, other white beans like Great Northern beans or navy beans are also excellent substitutes and will work beautifully in this recipe.

How do you thicken a bean stew?

This Creamy Tomato White Bean Stew uses a starch slurry (arrowroot, tapioca, or cornstarch mixed with cold broth) to create a perfectly thickened, velvety broth without any lumps. Another method for thickening bean stews is to mash some of the beans against the side of the pot to release their natural starches.

Can I make this stew in a slow cooker?

While this is a very fast stovetop recipe, you could adapt it for a slow cooker. You would want to first sauté the onions, tomatoes, garlic, and tomato paste on the stove as directed to build flavor. Then, transfer that mixture to a slow cooker with the beans and broth and cook on low for 2-3 hours. Stir in the starch slurry, cream cheese, greens, and lemon juice in the last 15-20 minutes of cooking.

The Best Creamy Tomato White Bean Stew (In 30 Minutes!)

Name: The Best Creamy Tomato White Bean Stew (In 30 Minutes!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 small yellow onion, sliced; 8 oz. cherry tomatoes, halved; 4 garlic cloves, minced; ¼ cup sun-dried tomatoes, chopped; 1 tablespoon tomato paste; 1 (15 oz) can cannelini beans, drained and rinsed; 1¼ cup vegetable broth; 1 tablespoon arrowroot starch, tapioca starch, or cornstarch; 2 cups baby greens, like baby arugula or spinach; ¼ cup vegan cream cheese (or coconut cream); 1 small lemon, juiced; ¼ cup fresh basil, sliced, to garnish; Salt and pepper, to taste

Description

This Creamy Tomato White Bean Stew is a one-pot meal that’s bursting with Mediterranean flavor. It’s incredibly fast, deeply satisfying, and packed with plant-based protein, all while being velvety smooth and delicious.

Ingredients

Scale

1 small yellow onion, sliced

8 oz. cherry tomatoes, halved

4 garlic cloves, minced

¼ cup sun-dried tomatoes, chopped

1 tablespoon tomato paste

1 (15 oz) can cannelini beans, drained and rinsed

1¼ cup vegetable broth

1 tablespoon arrowroot starch, tapioca starch, or cornstarch

2 cups baby greens, like baby arugula or spinach

¼ cup vegan cream cheese (or coconut cream)

1 small lemon, juiced

¼ cup fresh basil, sliced, to garnish

Salt and pepper, to taste

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Instructions

1. In a medium saucepan over medium heat, add 1 tablespoon oil. Add the onion and saute for 3 minutes. Add the cherry tomatoes and cook for another 5 minutes, until softened.

2. Add the garlic, sun-dried tomatoes, and tomato paste. Cook, stirring constantly, for one minute until fragrant.

3. In a separate small bowl, whisk the arrowroot starch with a splash of broth to create a slurry, then mix that into the rest of the vegetable broth.

4. Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer, until slightly thickened.

5. Stir in the cream cheese until it’s melted into the stew. Mix in the greens and cook until wilted, about 1 minute.

6. Remove from heat and mix in the lemon juice. Add salt and pepper to taste. Garnish with fresh basil before serving.

Notes

Storing leftovers: This stew will stay good in an airtight container in the fridge for about 4 days.

To reheat: Add the stew to a pan over low-medium heat, stirring frequently. If needed, add a splash of water or broth while reheating.

Prep Time: 10
Cook Time: 20
Category: Stew
Method: Sautéing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 287
Sugar: 16.9 g
Sodium: 300.1 mg
Fat: 5.7 g
Carbohydrates: 53.1 g
Protein: 12.5 g
Cholesterol: 0 mg