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ROASTED TOMATO & WHITE BEAN STEW
1 1/2 – 2 cocktail tomatoes – leave whole
1 Vidalia onion – thinly sliced
6 cloves garlic – thinly sliced
Olive oil
2 cups organic vegetable stock
2 cans cannellini beans – drained not rinsed – crush half of the beans with your hand
1/2 teaspoon red pepper flakes
Maldon sea salt
Fresh ground black pepper
1 Tablespoon fresh thyme leaves
Preheat oven to 425.
In a sheet pan with side – toss the tomatoes with olive oil and a pinch of Maldon sea salt and fresh black pepper.
Roast the tomatoes until the tomatoes start to collapse and turn golden around the edges. Should take about 30 minutes or so.
In a stockpot heat some olive oil. Add the onions and sauté until the onion is soft and just starting to caramelize. Add the garlic slices and the red pepper flakes. Sauté until everything is fragrant about 5-7 minutes.
Add the whole beans, crushed beans and stick into the pot. If you want a thicker stew you can crush more of the beans. Bring stew to a simmer. Season with a pinch each of Maldon and black pepper.
When the tomatoes are done, add them to the pot along with any juices that have been released. Let the stew simmer for another 20-30 minutes.
Taste for salt and pepper. Serve in soup bowls with a fresh, crusty baguette 😊
