I thought I had posted this recipe before, but couldn’t find it. This is another easy dinner that is incredible with ripe tomatoes.
I adapted the recipe from one that was featured in the September 2004 issue of Sunset Magazine. It takes about 30 minutes (or less!) to prepare and cook.
Tomato and White Bean Stew
2 # ripe tomatoes (the riper the better!)
½ cup slivered fresh basil
2 TBSP olive oil
1 clove garlic, peeled, and minced or pressed
Fresh ground pepper
1 can (15 oz) white beans, rinsed and drained
2 oz fresh mozzarella cheese- drained and cut into ½ in cubes
¼ cup (or less) freshly grated parmesan cheese
Wash, core and dice tomatoes. In a 4-5 qt pan, combine tomatoes, basil, olive oil, garlic, salt and pepper. Let stand until tomatoes are very juicy, about 15 minutes.
Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to the touch – about 5 minutes
Add mozzarella cheese and gently stir until cheese has softened, 2-3 minutes.
Stir in parmesan and ladle into bowls. Top each serving with a sprinkling of more basil.
Serves two as an entrée. Good with a slice of whole grain bread or over brown rice.
Find more nutrition information, my Mindful Eating CD, and my monthly newsletter on my website: http://healthyhabitscoach.com.
Eat well!
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