TSARAMASO MALAGASY (WHITE BEAN TOMATO STEW)
Jeanne Razanamaria, a cook from Madagascar, transforms three ingredients with some oil and salt into a rich dish that tastes like it has secret seasonings hidden in its depths. Her simple technique of collapsing tomatoes with sautéed red onion then simmering both with beans and their cooking liquid concentrates them into a tangy, earthy stew. She shared this recipe with Hawa Hassan for the book "In Bibi's Kitchen," written with Julia Turshen. It works with any dried white bean, large or small, and tastes great on its own or with steamed rice.
Provided by Genevieve Ko
Categories dinner, easy, lunch, beans, soups and stews, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the beans in a large pot and add enough cold water to cover them by 1 inch. Set the pot over high heat and bring to a boil, then turn the heat as low as it can go and partly cover the pot so steam can escape. Simmer the beans, stirring them every so often, until they're tender, anywhere from 1 to 2 hours, depending on whether they've been soaked and how old they are. Make sure the beans are covered with water at all times, adding more hot water to the pot as needed if too much evaporates.
- Meanwhile, slice off and discard the tops of the tomatoes, and squeeze out and discard the seeds. Thinly slice the tomatoes and set them aside.
- Once the beans are done cooking, season them to taste with salt. Reserve 1 cup of the cooking liquid, then drain the beans. (Discard the remaining liquid or reserve for another use, such as adding to a soup.)
- Place the oil in a large Dutch oven or other heavy pot and set over medium-high heat. Add the onion and cook, stirring occasionally, until the onion sizzles and starts to take on a little color at the edges, 2 to 4 minutes. Stir in the sliced tomatoes, cover and cook until the tomatoes begin to break down, about 2 minutes. Stir in the beans with the 1 cup reserved cooking liquid. Cover the pot and bring the mixture to a boil. Uncover and allow the beans to boil until the mixture has thickened significantly but remains soupy, 5 to 10 minutes.
- Season the beans to taste with salt one final time and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to a few days. You can rewarm any remaining soup in a pot set over low heat, stirring occasionally while you heat and adding water if needed.
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Metallioid
[email protected]This is a great recipe for a weeknight meal. It is easy to make and can be on the table in under an hour.
rana sahil
[email protected]This stew is a great way to sneak some vegetables into your kids' diet. They will never know that they are eating healthy!
Dilan Madusanka
[email protected]I love the smoky flavor of the paprika in this stew. It really adds a depth of flavor to the dish.
Parwaiz awan
[email protected]This stew is a great way to use up leftover rice. Just add a cup of cooked rice to the stew and you have a complete meal.
Charlotte wood
[email protected]I made this stew with chicken instead of beans and it was delicious. The chicken added a nice protein boost to the dish.
Niall Crowley
[email protected]This is a great recipe for a cold winter day. The stew is hearty and filling and will warm you up from the inside out.
Nazish Yousaf
[email protected]I love the bright and fresh flavors in this stew. The tomatoes and cilantro really make the dish.
idudje opeyemi
[email protected]This is a great recipe for a potluck or party. It is easy to make and can be served hot or cold.
Terell Vega
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids love the beans and tomatoes in this stew.
Sara Fatima
[email protected]I made this stew in my slow cooker and it turned out great. I just threw all of the ingredients in the slow cooker in the morning and it was ready for dinner when I got home from work.
John Kainika
[email protected]This recipe is a great example of how simple ingredients can come together to create a delicious and satisfying meal.
MD: Sakib
[email protected]This stew is a great way to use up leftover beans and tomatoes. I always have a few cans of beans in my pantry and I often have leftover tomatoes from making salsa.
Sujan Sagar
[email protected]I love the addition of the coconut milk in this recipe. It gives the stew a creamy and rich flavor.
Leneshe Lofipo
[email protected]The stew was a bit too spicy for my taste, but I think that is because I added a little too much cayenne pepper. Next time I will be sure to use less.
Nick Lee
[email protected]This recipe is easy to follow and the ingredients are easy to find. I love that this dish is made with simple, wholesome ingredients.
Kinsley Baucus
[email protected]I made this stew last night and it was a hit with my family. The beans were cooked perfectly and the tomatoes added a nice sweetness to the dish. I will definitely be making this again.
Georgio Rayess
[email protected]This Malagasy white bean and tomato stew is a delicious and hearty dish that is perfect for a weeknight meal. The combination of beans, tomatoes, and spices creates a flavorful and satisfying stew that is sure to please everyone at the table.