Stewed Beans with Tomatoes and Garlic

Stewed Beans with Tomatoes and Garlic

I’ve made this hearty one-pot bean stew several times ever since I found the recipe in Bon Appétit last year.
It’s flavourful and filling, teaming with tomatoes, olive oil and lots of garlic, and a bit of ginger for heat.

I love it scooped over rice or thick slices of bread, or served alongside roasted potatoes, pasta or fried plantains.

I love beans, they’re a good source of protein, inexpensive and versatile – did I mention how easy it is to make this particular dish?

I save it for days when I don’t really feel like cooking, because all that is involved is dumping the ingredients into a large pot, bring to a boil, lower and let simmer for a while.
For someone who has literally spent whole Sundays making elaborate bean stews, this is quite a feat.

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A little note on this recipe – I’ve ever so slightly adapted the original recipe, I used vegetable stock and a herb bouillon cube to boost the flavour, additionally, I added ginger for warmth.

I’ve also experimented with black beans and black-eyed peas in the past to great success; I’ve subbed virgin red palm oil for olive oil before and this has worked well too.
This recipe can be modified in so many delicious ways, once you get a hang of it.

I could go on and on about how simple yet awesome these beans are, but I think I’ll just let the recipe speak for itself.

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Stewed Beans with Tomatoes and Garlic

From August 2012 Bon Appetit


  • 2 lb. borlotti (cranberry) beans dried or frozen (soaked overnight if dried)
  • 4 plum tomatoes, quartered
  • 6 garlic cloves, roughly chopped
  • 1 tablespoon freshly grated ginger
  • 8 large (or 16 small) fresh sage leaves
  • 1 vegetable bouillon cube (I used Harvest Sun Herb Bouillon)
  • 1/2 cup (or more) extra-virgin olive oil
  • 3 – 5 cups of vegetable stock or water
  • Sea salt and freshly ground black pepper


  1. Combine beans, tomatoes, garlic, ginger, sage leaves, bouillon cube and olive oil in a pot
  2. Add vegetable stock (or water) to cover by 1″ (about 2 1/2 cups)
  3. Bring to a boil; reduce heat to medium-low and simmer, partly covered and adding water by 1/4-cupfuls as needed to keep beans submerged, until tender, 35 – 45 minutes for fresh or frozen and up to 1 1/2 hours for dried. Skim any foam from the surface
  4. Season with salt, pepper, and more oil, if desired
  5. Serve warm as a side or part of a main dish
  6. Enjoy!
    1. [/print_this]


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  • Reply Anjo Angela Lim

    As usual, loving your photos Elsa. Mmmm, I would so have one of those right now with a huge chunk of baguette bread, especially when it’s hailing outside… yum!

    28 January, 2013 at 1:39 am
    • Reply Elsa

      It’s sooo good with bread! 🙂

      28 January, 2013 at 10:21 pm
  • Reply

    Hey Elsa, would not let me pin this. But I know where to find it:).

    28 January, 2013 at 5:21 am
  • Reply Elsa

    Thanks Bintu! Sorry, the photos should be pinnable now.

    28 January, 2013 at 9:30 pm
  • Reply

    Hey Elsa,
    I made this with black eyed beans and thyme (as did not have sage). Yummmmmmm. Even the very canivorous OH loved this.

    6 February, 2013 at 2:59 am
    • Reply Elsa

      Awesome! I’m glad, it’s such an easy and yummy dish – I’ve made it with black beans too, I’ll have to try thyme next time. 🙂

      7 February, 2013 at 12:26 pm
  • Reply Bintu @ recipesfromapantry

    Hi Elsa, I am still loving these stewed beans. I am blogging about this today with full links back to here. Goes live at 11 GMT. Please come and check it out.

    21 March, 2013 at 2:56 am
    • Reply Elsa

      Oooh how wonderful! Thanks for letting me know, I’ll be there! 🙂

      21 March, 2013 at 10:57 am

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