Best 2 Tsaramaso Malagasy White Bean Tomato Stew Recipes

Embark on a culinary journey to Madagascar and discover the tantalizing flavors of Tsaramaso, a hearty and comforting white bean stew. This traditional Malagasy dish showcases the harmonious blend of simple, wholesome ingredients, capturing the essence of the island's rich culinary heritage. Whether you're a seasoned home cook or a culinary adventurer, this versatile stew offers endless possibilities for customization, allowing you to create a symphony of flavors that cater to your unique palate. From the classic tomato-based version to exciting variations featuring coconut milk, leafy greens, or a medley of aromatic spices, Tsaramaso promises a delightful experience with every bite. Unleash your inner chef and delve into the vibrant world of Malagasy cuisine as you explore the diverse recipes presented in this article.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED TOMATO AND WHITE BEAN STEW

Roasted Tomato and White Bean Stew image

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Provided by Colu Henry

Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

Steps:

Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY

Stewed White Beans with Tomatoes and Rosemary image

If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 11

Ingredients

1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed, and drained
1 onion, 1 half finely chopped (1/2 cup)
1 carrot, cut crosswise into thirds
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1 can (28 ounces) whole plum tomatoes, with juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
1 sprig rosemary
Coarse salt and freshly ground pepper

Steps:

Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

Tips:

For a vegetarian version of this dish, you can omit the chicken or beef and use vegetable broth instead.
For a vegan version, you can also omit the chicken or beef, use vegetable broth, and use a plant-based milk instead of cow's milk.
You can add other vegetables to this stew, such as carrots, celery, or potatoes.
If you want a thicker stew, you can add a tablespoon or two of cornstarch or flour to the milk before adding it to the stew.
Serve this stew with rice, cassava, or potatoes.

Conclusion:

Tsaramaso is a hearty and flavorful stew that is perfect for a cold winter day. It is easy to make and can be customized to your liking. Whether you are a vegetarian, vegan, or meat-eater, you are sure to enjoy this delicious Malagasy dish.