Mise

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.

Serves 4No account required

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

Instructions

Full steps, right where you're already reading.

  1. Warm olive oil over medium heat. Add diced onion with a pinch of salt; stir often until softened, about 8 minutes.

  2. Stir in smashed garlic cloves; cook gently until fragrant, about 60 seconds—the pan should smell sweet, not brown.

  3. Pour in cherry tomatoes, beans, and stock. Scrape anything stuck on the pan; bring barely to a bubble, then dial to a mellow simmer.

  4. Cook partly covered 35–40 minutes until tomatoes burst and thicken the broth. Smash a spoonful against the sides if they need help.

  5. Stir in cream off the heat for a silky finish. Strip thyme leaves, fold in whole, simmer 3 minutes.

  6. Taste loudly for salt and pepper; serve shallow bowls with toasted bread rubbed with garlic.