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You don’t have to be a meal-prep enthusiast to appreciate the magic of a pot of homemade beans. Sure, they take a bit of time to cook…but then you’re left with a blank slate for a fast and filling meal (or two). Recipe developer Erin McDowell’s tomato and white bean stew on toast is our current favorite example.
“This is a weeknight staple dinner for me,” the author of The Fearless Baker tells us. “I tend to cook beans every week, so I always have them available for easy meals. And once you have the beans ready, this stew will come together really quickly.” Psst: If you’re absolutely strapped for time (or feeling super lazy), you can used canned white beans and it will taste just as good.
“Putting it on bread makes it heartier,” McDowell continues, “which is especially nice in the colder months. This, plus a little green salad, is something I’ll frequently eat for dinner or a weekend lunch.”
Even better, it reheats beautifully for leftovers (if you happen to have any).
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