Equipment
Ingredients
Aromatics Base
- 30 ml vegetable oil
- 150 g yellow onion, diced
- 15 g garlic, minced
- 15 g fresh ginger, grated
Stew Components
- 500 g canned white beans, rinsed and drained
- 400 g crushed tomatoes, canned
- 240 ml vegetable broth
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 2 g fresh thyme, finely chopped
Nutrition (per serving)
Method
Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onions and cook until translucent and softened, about 5 minutes.
Add the minced garlic and grated fresh ginger to the softened onions. Cook continuously for 1 minute until highly fragrant, ensuring the aromatics do not burn.
Pour in the crushed tomatoes and vegetable broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits into the liquid.
Stir in the rinsed white beans, kosher salt, black pepper, and fresh thyme. Ensure the beans are fully submerged in the tomato broth.
Bring the stew to a gentle boil reaching 100°C/212°F. Once bubbling, cover the pot with a lid, reduce the heat to low, and cook for 15 minutes.
Remove the lid and continue to cook for an additional 10 minutes to reduce and thicken the sauce. Mash a small portion of the beans against the side of the pot with your wooden spoon to create a creamier consistency.
Remove the pot from the heat and allow the stew to rest for 5 minutes. Ladle into warm bowls and serve hot.
Chef's Notes
- Using fresh ginger rather than powdered ginger is critical for achieving the bright, slightly spicy backbone of authentic Malagasy cuisine.
- Mashing a handful of the white beans against the pot wall releases natural starches that thicken the tomato gravy beautifully without needing a flour slurry.
- For a deeper flavor profile, allow the crushed tomatoes to cook down and caramelize slightly in the pan for 3 minutes before adding the vegetable broth.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freezes beautifully; beans may soften slightly upon thawing.
Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water if the stew has thickened too much.
