Roasted Tomato and Cannellini Bean Stew

Another cheap and cheerful dinner.

You can make this year round as it tastes great made with both fresh and canned tomatoes and, despite being very simple, is a very satisfying dinner, especially if served with bread or flatbread on the side to sop up the juices.

You can also adapt this a lot - you can add spices like cumin for a completely different taste, or chop in kale or spinach for an additional vitamin boost. But I mostly like it just like this - the onion and scallion add flavor, the beans satiete you, and the pan-roasted tomato mellows everything into a cohesive delcious stew.

1/2 can cannellini beans, rinsed and drained

1 medium sized tomato finely diced (or one small can of chopped tomatoes)

1/3 medium white onion, peeled and thinly sliced

1/3 cup chopped scallion, green onion, or garlic chives

2 tsps olive oil

Salt and white pepper to taste

Add the olive oil, scaliion, and onion to a large skillet along with a little salt. Turn the heat to medium and cook, stirring often, until the onion is starting to soften and become translucent and the scallion greens are shriveled and starting to char. This should only take a few minutes

Add the diced tomato to the pan and lower the heat to keep the tomatoes from catching on the bottom of the pan while you reduce them. Cook for 5 to 8 minutes, stirring often, until the tomatoes are starting to fall apart and have released their juices to the pan.

Add the beans to the pan and stir to combine. Add some white pepper to season and check that you added enoug salt at the beginning. Adjust seasoning if not. If the dish tastes very acidic, feel free to add a pinch of sugar. If using canned tomatoes, a splash of fish sauce can also elevate the final result.

Finsih cooking by ensuring that the beans are heated through before digging in.