Garlic Tomato Bean Stew

Instructions

1. Prepare Ingredients

   5 min hands-on

   • Peel and thinly slice the garlic.
   • Thinly slice the red pepper.
   • Tear the basil leaves and discard stems.
   • Drain and rinse the pinto beans, reserving some liquid, and pat dry.
   • Drain sun-dried tomatoes, removing excess oil.

2. Fry Garlic Crisps

   9 min hands-on

   • Heat olive oil in a pan over medium-low heat.
   • Add garlic slices and fry until golden brown and crisp.
   • Transfer garlic crisps to a paper towel-lined plate.

3. Infuse Garlic Oil

   2 min hands-on

   • Add red pepper and thyme to the pan with garlic oil.
   • Cook until aromatic.

4. Create Tomato Base

   3 min hands-on5 min waiting

   • Add sun-dried tomatoes to the pan and cook.
   • Pour in reserved bean liquid to deglaze the pan.
   • Simmer to meld flavors.

5. Incorporate Pinto Beans

   1 min hands-on9 min waiting

   • Add pinto beans to the pan and stir.
   • Season with salt and black pepper.
   • Simmer to absorb flavors.

6. Finish with Herbs and Cheese

   1 min hands-on

   • Stir in half of the basil leaves.
   • Remove from heat and add Parmesan cheese.

7. Prepare Crumb Topping

   2 min hands-on

   • Heat olive oil in a small skillet.
   • Add breadcrumbs and toast until golden.

8. Assemble and Serve

   2 min hands-on

   • Spoon stew into bowls.
   • Garnish with garlic crisps, remaining basil, and breadcrumbs.
   • Serve immediately with crusty bread.
   • Cooking tips:
   • Ensure the garlic slices are uniformly thin to achieve even crisping and avoid burning.
   • Adjust the amount of red pepper to control the spice level based on personal preference.
   • Use high-quality sun-dried tomatoes packed in oil for a richer, more intense flavor.
   • For a creamier texture, mash some of the beans lightly with the back of a spoon before serving.
   • If the stew becomes too thick, add a splash of water or broth to adjust the consistency.