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Tomato White Bean Stew (8 ingredients) 番茄白腰豆燉煮
Buttery white beans covers in tomato creaminess, this Tomato White Bean Stew is hearty and super easy to make with 8 pantry-friendly ingredients.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
10 ingredients or less, 30 minutes or less, dairy-free, gluten-free, pantry-friendly, vegan
Servings:
4
people
Author:
Nora Hsu
Ingredients
1
tsp
olive oil 橄欖油
1/2
large onion 洋蔥
sliced
3
garlic cloves 蒜瓣
minced
1
can (400g)
white kidney beans
白腰豆
net weight 240 g
1/2
can (200ml)
diced tomatoes
切塊番茄罐頭
1
Tbsp
tomato paste
番茄膏
1/4
tsp
black pepper 黑胡椒粉
1/2
Tbsp
maple syrup 楓糖漿
Instructions
Heat a non-stick pan over medium heat.
Once the pan is hot, add the chopped onions and minced garlic. Cook and stir until they're fragrant.
Add the rest ingredients. Stir from time to time. Add water if the liquid evaporates too fast.
Taste to add salt or more maple syrup if you feel like it. Enjoy with cooked rice or grains.
中文版
取一不沾炒鍋,以中火熱鍋
鍋熱後放入橄欖油與洋蔥絲、蒜末,炒香
加入其餘食材,不時混拌一下。視情況加適量的水
試味道,依個人口味調整調味料即完成。可搭配米飯或其它煮熟穀物享用
Notes
Storage: Store in an air-tight container in the fridge for 4-6 days.
保存:放入密封盒中冷藏 4-6 天。