Tomato-Bean Stew with Coconut and Cumin
A vibrant, protein-rich stew combining tender beans with coconut milk and sun-ripened tomatoes, seasoned with warm cumin. This east african-inspired one pot ready in about 40 minutes pairs (13.5 oz) coconut milk, diced tomatoes, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 can (13.5 oz) coconut milk
- 1 cup diced tomatoes
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 cup vegetable broth
- 1 tbsp coconut oil
- 1 tsp ground cumin
- 3/4 tsp salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 1 tbsp coconut oil in a medium pot over medium heat until hot.
- Step 2: Add 1 medium finely chopped onion and cook for 4 minutes until golden.
- Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Add 1 can (15 oz) drained cannellini beans, 1 cup diced tomatoes, 1 cup vegetable broth, 1 tsp ground cumin, and 3/4 tsp salt.
- Step 5: Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes.
- Step 6: Stir in 1 can (13.5 oz) coconut milk and simmer for 5 minutes until flavors meld.
- Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato-Bean Stew with Coconut and Cumin take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tomato-Bean Stew with Coconut and Cumin?
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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Tomato-Bean Stew with Coconut and Cumin?
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 Tomato-Bean Stew with Coconut and Cumin 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.
What goes well with Tomato-Bean Stew with Coconut and Cumin?
East African one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my picky kids and they asked for seconds! The cumin aroma alone made it feel authentic.
- ★★★★★
Loved it! The coconut made the stew so creamy and the cumin gave it that perfect East African kick.
- ★★★★★
Easy weeknight dinner that impressed my family. The beans cooked perfectly and the tomato-coconut balance was spot-on.
