Stewed Beans

This image courtesy of Joseph DeLeo

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.

6 servings

Cooking Methodstewing



Total Timea day or more

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationhealthy, high fiber, vegan, vegetarian

Five Ingredients or LessYes



Taste and Texturegarlicky, savory

Type of Dishvegetable


  • 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


  1. 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.

  2. 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.


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