White bean stew with goat cheese 


This White Bean Stew with Goat Cheese recipe is an easy weeknight meal that everyone loves. The stew combines delicious winter flavors that are slow cooked in tomato sauce and infused with a touch a cumin. The goat cheese on top brings the final touch to the dish to add a deeper flavor.   

2 cups of cannellini beans

5 large tomatoes diced

4 garlic cloves grated

1 tablespoon of olive oil

1/3 cup of fresh chopped cilantro

1 teaspoon salt

1 teaspoon pepper

1 tablespoon cumin

1 tablespoon of paprika

1/4 cup of goat cheese

In a large pot, heat up one tablespoon of olive oil. Add the garlic and the tomatoes. Cook for 5 minutes and puree with a potato masher. Add the spices, the beans and the cilantro. Add two cups of water and cover. Simmer for about 45 minutes. If the liquid reduces too much, add water to prevent the stew from burning. Top with goat cheese. 

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