Roasted Cherry Tomatoes and White Bean Stew
A delicious yet simple tomato and white bean stew
Ingredients
- 2 fennel bulbs
- 2 tbs of lard
- 1 1/4 cup of cherry tomatoes or 10 oz container
- 1 cup of carrots
- 2 large yellow onions
- 3/4 cup of celery
- 4.5 cups of cooked white beans or 3 15 oz cans
- 20 oz of tomato purée or sauce
- 1 cup of basil
Instructions
- Heat the oven to 425 degrees.
- Toss the cherry tomatoes with 1/4 cup oil and salt. Put on a sheet pan or in a small cast iron.
- Cut the two fennel bulbs and one of the onions into quarters. Put on a sheet pan with 1/4 cup of olive oil and salt.
- Put the fennel bulbs, onion, and cherry tomatoes in to the oven and roast until they begin turn golden around the edges. Around 15-20 minutes.
- While the tomatoes and vegetables are roasting dice the carrots, celery and second onion.
- Then heat 2 tablespoons of lard in a large skillet or Dutch oven over medium heat. Add the onion and cook until the onion is softened. Do the same with the celery and carrots.
- Put the tomato sauce in and simmer until bubbly.
- Add in the cooked beans and bring to a simmer.
- When the cherry tomatoes, fennel, and onion are finished roasting, add them directly to the stew. Put in the oven for 20-25 minutes with the lid off.
- Once the sauce has reduced by a quarter pull out and add in the basil.
- Ladle the stew in to a bowl and top with freshly grated parmesan. Enjoy!