Tsaramaso Malagasy White Bean Tomato Stew Recipes

TSARAMASO MALAGASY (WHITE BEAN TOMATO STEW)

Steps:

• Place the beans in a large pot and add enough cold water to cover them by 1 inch. Set the pot over high heat and bring to a boil, then turn the heat as low as it can go and partly cover the pot so steam can escape. Simmer the beans, stirring them every so often, until they're tender, anywhere from 1 to 2 hours, depending on whether they've been soaked and how old they are. Make sure the beans are covered with water at all times, adding more hot water to the pot as needed if too much evaporates.
• Meanwhile, slice off and discard the tops of the tomatoes, and squeeze out and discard the seeds. Thinly slice the tomatoes and set them aside.
• Once the beans are done cooking, season them to taste with salt. Reserve 1 cup of the cooking liquid, then drain the beans. (Discard the remaining liquid or reserve for another use, such as adding to a soup.)
• Place the oil in a large Dutch oven or other heavy pot and set over medium-high heat. Add the onion and cook, stirring occasionally, until the onion sizzles and starts to take on a little color at the edges, 2 to 4 minutes. Stir in the sliced tomatoes, cover and cook until the tomatoes begin to break down, about 2 minutes. Stir in the beans with the 1 cup reserved cooking liquid. Cover the pot and bring the mixture to a boil. Uncover and allow the beans to boil until the mixture has thickened significantly but remains soupy, 5 to 10 minutes.
• Season the beans to taste with salt one final time and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to a few days. You can rewarm any remaining soup in a pot set over low heat, stirring occasionally while you heat and adding water if needed.

STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY

Steps:

• Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
• Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
• Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.