Recipe
Slow-roasted tomato & white bean stew
A quiet, deeply savory dinner in one pot. Ingredients and pacing are tuned so Mise reads clearly end-to-end.
Ingredients
- 3 tbsp Extra-virgin olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 lb Cherry tomatoes
- 3 cups Cooked white beans
- 3 cups Vegetable stock
- ½ cup Heavy cream
- 6 sprigs Fresh thyme
Before you start
Same day
If using canned beans, rinse and drain. If dried, soak ahead per package timing.
Instructions
Full steps—same flow you'll see in cook mode, without splitting one screen at a time.
Warm olive oil over medium heat. Add diced onion with a pinch of salt; stir often until softened, about 8 minutes.
Stir in smashed garlic cloves; cook gently until fragrant, about 60 seconds—the pan should smell sweet, not brown.
Pour in cherry tomatoes, beans, and stock. Scrape anything stuck on the pan; bring barely to a bubble, then dial to a mellow simmer.
Cook partly covered 35–40 minutes until tomatoes burst and thicken the broth. Smash a spoonful against the sides if they need help.
Stir in cream off the heat for a silky finish. Strip thyme leaves, fold in whole, simmer 3 minutes.
Taste loudly for salt and pepper; serve shallow bowls with toasted bread rubbed with garlic.