White Bean Recipe – Muscovado Sugar & Tomato Stew

Last Updated on 4 months by Neha Deshmukh

White Bean Recipe – Muscovado Sugar & Tomato Stew

Introduction

There’s just something so comforting about a hearty, flavorful stew, isn’t there? I stumbled upon this white bean recipe a few years ago, looking for a way to use up some cannellini beans I had in the pantry. The addition of muscovado sugar might sound a little unusual, but trust me – it adds a depth of flavour that’s absolutely incredible! It’s become a family favourite, and I’m so excited to share it with you. This stew is easy to make, packed with goodness, and perfect for a cozy night in.

Why You’ll Love This Recipe

This isn’t your average bean stew! The combination of sweet muscovado sugar, tangy tomatoes, and fragrant herbs creates a truly unique and delicious flavour profile. It’s also wonderfully versatile – serve it as a main course with crusty bread, a side dish with grilled meats, or even as part of a mezze platter. Plus, it’s a fantastic source of plant-based protein and fibre, making it a healthy and satisfying meal.

Ingredients

Here’s what you’ll need to create this flavourful white bean stew:

• 300g Cannellini beans (White beans)
• 2 Tbsp Extra-virgin olive oil
• ½ cup Red onions (finely chopped)
• 1 cup Fresh tomato puree
• ½ cup Canned tomato puree
• 1 tsp Red chili powder / paprika
• 1 tsp Black pepper powder
• 2 tbsp Dark muscovado sugar

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Cannellini Beans (White Beans) – Origin & Benefits

Cannellini beans, also known as white kidney beans, originate from Italy. They’re creamy, mild-flavoured, and incredibly versatile. They’re a fantastic source of plant-based protein, fibre, and iron – perfect for a healthy diet! You can find them dried or canned.

Muscovado Sugar – A Unique Sweetener

Muscovado sugar is a minimally processed cane sugar with a rich, molasses-like flavour. It adds a wonderful depth and complexity to this stew that regular sugar just can’t match. It’s a bit sticky and dark in colour. You can usually find it in health food stores or online. If you can’t find it, dark brown sugar is a decent substitute, but it won’t have quite the same flavour.

Extra-Virgin Olive Oil – Choosing the Right Quality

Using a good quality extra-virgin olive oil really makes a difference in the flavour of this stew. Look for one that’s cold-pressed and has a fruity aroma. It’s the foundation of the flavour, so don’t skimp!

Fresh vs. Canned Tomato Puree – Flavor Differences

I prefer using fresh tomato puree for its bright, vibrant flavour. However, canned tomato puree works perfectly well too, especially when fresh tomatoes aren’t in season. If using canned, opt for a good quality brand with no added salt or sugar.

Step-By-Step Instructions

Alright, let’s get cooking!

First things first, soak your cannellini beans overnight in plenty of water. This helps them cook more evenly and reduces cooking time. The next day, drain the beans and either pressure cook them for 2 whistles, or boil them in fresh water for about an hour, until they’re nice and tender.

Now, heat the olive oil in a large pan over medium heat. Add the finely chopped red onions and sauté for 6-8 minutes, until they’re softened and translucent. Don’t rush this step – softened onions are key to a flavourful base.

Next, pour in the fresh tomato puree and cook for another 5-6 minutes, stirring occasionally. Then, stir in the canned tomato puree and let it simmer for 7-8 minutes, stirring now and then. This helps the flavours meld together beautifully.

Time to add the cooked beans, along with the water they cooked in (this adds extra flavour and helps create a lovely sauce!). Season generously with salt, red chili powder/paprika, black pepper, and a sprinkle of your favourite herbs – I love a bit of dried oregano or thyme.

Finally, cover the pan and simmer for 20 minutes, allowing the sauce to thicken and the beans to absorb all those wonderful flavours. Give it a stir every now and then to prevent sticking.

Expert Tips

• Don’t be afraid to adjust the seasoning to your liking.
• For a richer flavour, add a bay leaf during the simmering process. Remember to remove it before serving!
• If the stew becomes too thick, add a little more water or vegetable broth.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your muscovado sugar doesn’t contain any bone char during processing (some brands do).
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like a bit more heat, add a pinch of cayenne pepper or a finely chopped chili. My friend, Priya, loves to add a whole green chili while it simmers!
• Quick Cooking Method (Without Overnight Soak): If you’re short on time, you can skip the overnight soak. Just boil the beans for a longer period – around 1.5 to 2 hours – until they’re tender.

Serving Suggestions

This white bean stew is incredibly versatile. Here are a few of my favourite ways to serve it:

• Over buttered toast for a simple and satisfying meal.
• As a side dish with grilled chicken, fish, or lamb.
• With a dollop of Greek yogurt and a sprinkle of fresh parsley.
• As part of a mezze platter with pita bread and other dips.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to 2 months.

FAQs

What are Cannellini beans and can I substitute them?

Cannellini beans are a type of white kidney bean, known for their creamy texture. If you can’t find them, you can substitute them with other white beans like Great Northern beans or Navy beans.

Can I make this stew ahead of time?

Absolutely! This stew is perfect for making ahead of time. The flavours will meld together even more beautifully overnight.

What is Muscovado sugar and where can I find it?

Muscovado sugar is a minimally processed cane sugar with a rich, molasses-like flavour. You can usually find it in health food stores or online.

How can I adjust the thickness of the stew?

If the stew is too thick, add a little more water or vegetable broth. If it’s too thin, simmer it uncovered for a few more minutes to allow the sauce to reduce.

Can this be made with dried tomatoes instead of puree?

You can! Use about 1 cup of sun-dried tomatoes (packed in oil, drained) and rehydrate them in hot water for about 30 minutes before adding them to the stew. You might need to adjust the seasoning as sun-dried tomatoes are quite salty.