Slow-Cooked Tomato-Bean Stew

By · Reviewed by AislePrompt Editorial · ·

A deeply flavored stew where tomatoes and beans simmer together, developing rich, savory notes over time. This mediterranean-inspired soups (vegetarian) ready in about 75 minutes pairs (14.5 oz) Diced tomatoes, (15 oz) White beans, drained and rinsed, Onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 15 min Cook: 60 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
  2. Step 2: Add 1/2 cup finely chopped onion and cook for 5 minutes until softened and translucent, stirring occasionally.
  3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant, avoiding browning.
  4. Step 4: Stir in 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained white beans, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally until flavors meld.
  6. Step 6: Taste and adjust salt or pepper if needed before serving.

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Frequently asked questions

How long does Slow-Cooked Tomato-Bean Stew take to make?

Total time is about 75 minutes (15 min prep + 60 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 Slow-Cooked Tomato-Bean 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 (14.5 oz) diced tomatoes from drying out.

Can I substitute ingredients in Slow-Cooked Tomato-Bean 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 Slow-Cooked Tomato-Bean 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 Slow-Cooked Tomato-Bean 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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