Pantry-Style Bean and Tomato Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, slow-simmered stew packed with hearty beans and tomatoes, perfect for using up pantry staples from a well-stocked estate sale. This american-inspired slow cooker (vegetarian) ready in about 495 minutes pairs diced tomatoes, kidney beans, cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (12 ratings) Prep: 15 min Cook: 480 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a slow cooker over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, cooking for 3 minutes until softened and fragrant.
  2. Step 2: Stir in 1 diced carrot, 1 stalk diced celery, 1 tsp dried thyme, and 1 bay leaf. Cook for 2 minutes more.
  3. Step 3: Add 1 can (15 oz) diced tomatoes, 1 can (15 oz) kidney beans (drained and rinsed), 1 can (15 oz) cannellini beans (drained and rinsed), 3 cups vegetable broth, and 1 tbsp tomato paste. Season with salt and black pepper to taste.
  4. Step 4: Cover and cook on low for 6-8 hours or until vegetables are tender and flavors meld.
  5. Step 5: Remove bay leaf and adjust seasoning before serving.

Frequently asked questions

How long does Pantry-Style Bean and Tomato Stew take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pantry-Style Bean and Tomato Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced tomatoes from drying out.

Can I substitute ingredients in Pantry-Style Bean and Tomato Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pantry-Style Bean and Tomato Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pantry-Style Bean and Tomato Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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