It is finally cooling down in LA and I could not be more excited! Cold nights are meant for crackling fires, hot drinks, a warm blanket, and a bowl of this comforting cannellini bean stew. This recipe is so delicious, takes about five minutes to make, and uses staples you probably already have in your pantry, so you can throw it together in a pinch.
I love serving this with toasted baguette slices, but it’s so customizable – you could serve it over brown rice and quinoa, throw some greens in for some added nutrients, or top it with some crumbled bacon if you’re feeling indulgent. The beans have enough protein to make this a full meal, but I think braised chicken would be delicious in this stew as well.
2 Cloves of garlic, minced
2 14.5 Ounce cans of crushed tomatoes
2 15 Ounce cans of cannellini beans, drained (also known as white kidney beans)
1 8.5 Ounce jar of sun dried tomatoes, drained
Salt and Pepper to taste
Generous pinch of red chili flakes
Fresh herbs – I chopped up fresh basil
Note: If you have dry sun-dried tomatoes that are not in a jar of oil, simply soak them in hot water for about an hour prior to cooking to re-hydrate them, or fill a small jar with oil and let them sit in it.
Sauté the garlic in a large skillet for a minute or so in enough olive oil to coat. Drain and rinse the beans in a colander, and then the sun dried tomatoes. Next, add the canned tomatoes, cannellini beans, sun-dried tomatoes, a generous pinch of red chili flakes and sauté for several minutes until the stew is hot and slightly thickens. Season with salt and pepper to taste. Squeeze the juice of 1/2 of a lemon into the skillet and stir. Serve while hot – bon appetit!