Tomato-Bean Stew with Coconut and Cumin

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

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 recipe, ready in about 40 minutes, pairs cannellini beans, coconut milk, diced tomatoes 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

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Instructions

1. Step 1: Heat 1 tbsp coconut oil in a medium pot over medium heat until hot.
2. Step 2: Add 1 medium finely chopped onion and cook for 4 minutes until golden.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. 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.
5. Step 5: Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes.
6. Step 6: Stir in 1 can (13.5 oz) coconut milk and simmer for 5 minutes until flavors meld.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving.