Bean and Tomato Stew with Sage

White beans and tomatoes combine with the light flavors of white wine, sage, and thyme in a stew with a chili-like consistency. So easy and satisfying.

Step: 1

Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.

Step: 2

Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.

Per Serving: 216 calories; protein 5.4g; carbohydrates 20.6g; fat 10.6g; sodium 393.9mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.