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Stewed Beans Recipe

Course: Main Course
Total Time: A Day Or More
Skill Level: Easy
Cost: Inexpensive
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Stewed Beans

Photo by: Joseph De Leo

A chef who will serve stewed beans with a glass of 1972 Vega Sicilia knows that simple is best, that less is more, that understated is sophisticated.

Yield: 6 servings

  • 1 pound dried Corona beans (or other large white beans), soaked overnight in water to cover
  • 2 garlic cloves, crushed and peeled
  • 2 or 3 large ripe tomatoes, diced (or one 14-ounce can peeled whole tomatoes)
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil


Drain the beans, put in a large pot, and add the garlic and water to cover by 1 inch. Bring to a boil, then lower the heat to a simmer and cook, stirring occasionally, until the beans are soft, about 1½ hours; add more water if necessary to keep the beans covered.

Add the tomatoes (if using canned tomatoes, break them up with your hands as you add them) and a large pinch, or two or three, of salt and pepper. Cook for another 10 or 15 minutes, until the tomatoes have completely broken down. Serve drizzled with olive oil.

© 2008 Frappe Inc.

Nutrients per serving (% daily value)

Nutritional information is based on drizzling 1/2 teaspoon of olive oil on each serving.

281kcal (14%)
187mg (19%)
8mg (13%)
25mcg RAE (1%)
0mg (0%)
306mg (13%)
0g (2%)
3g (5%)
8mg (44%)

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