Warm Tomato and White Bean Stew

Warm Tomato and White Bean Stew
Photo by James Carrier


  • 8 ounces fresh mozzarella cheese, drained and cut into cubes (1/2 in.)
  • 1 clove garlic, peeled and minced or pressed
  • About 1 teaspoon kosher or sea salt
  • About ½ cup slivered fresh basil leaves
  • About ½ cup freshly grated parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 can (15 oz.) white beans, drained and rinsed
  • + 2 more ingredients
    • Fresh-ground pepper
    • 3 pounds ripe tomatoes, rinsed (see notes)

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.

2. Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is war...

View full recipe at My Recipes


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