Warm Tomato and White Bean Stew
James Carrier
NOTES: The riper and redder the tomatoes, the better this quick dish will be.
This recipe, and others like it, can be found in the article “A Cold Day Delight: 26 Stew Recipes Perfect for Winter.”
How to Make It
Step 1
1
Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, 1 teaspoon salt, and pepper to taste. Let stand until tomatoes are very juicy, about 15 minutes.
Step 2
2
Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.
Step 3
3
Add mozzarella and parmesan cheese. Gently stir just until mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into bowls and top each serving with a sprinkling of more basil and parmesan cheese.
Ingredients
3 pounds ripe tomatoes, rinsed
About 1/2 cup slivered fresh basil leaves
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and minced or pressed
About 1 teaspoon kosher or sea salt
Fresh-ground pepper
1 can (15 oz.) white beans, drained and rinsed
8 ounces fresh mozzarella cheese, drained and cut into cubes (1/2 in.)
About 1/2 cup freshly grated parmesan cheese
Directions
Step 1
1
Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, 1 teaspoon salt, and pepper to taste. Let stand until tomatoes are very juicy, about 15 minutes.
Step 2
2
Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.
Step 3
3
Add mozzarella and parmesan cheese. Gently stir just until mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into bowls and top each serving with a sprinkling of more basil and parmesan cheese.
