Honestly I don’t like the flavor of raw tomatoes and rarely eat a slice of tomato. But, I love them cooked. I love the taste of tomato-based gravies and used to mix tomato sauce in everything I ate when I was younger.
So today I am sharing with you the recipe of a hearty, flexible stew which has tomato as its main ingredient along with white beans.
This stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in olive oil to bring out their sweetness, add a pleasant freshness to this otherwise rich dish.
The backbone of this meal is onion, garlic, and red pepper flakes, to which white beans and stock are added and cooked until thick.
You may top it with some grated cheese, just before serving.
During the Covid-19 pandemic, when supermarket shelves can be lacking, it is only wise to make things from your pantry. If you are a smart cook, you already have a stash of canned as well as dried beans in your pantry! And the cherry tomatoes don’t seem to be in short supply in the market.
While it may seem to be a little different than usual, it is possible to eat healthily when you are confined to your home during the lock downs. Take advantage of shelf-stable items such as beans to ensure you have a decent variety when shopping excursions are restricted. So, if you are stuck at home this weekend go ahead and enjoy it with this heart-warming stew. That is what I call eating wisely.
Click on the link for the recipe: Roasted Tomato and White Bean Stew
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