Why is my Roasted Tomato & White Bean Stew Cheese didn't brown??

Cheese didn't brown?. Your broiler wasn't hot enough or the pan was too far from the heat. Move it closer and give it another minute. If your broiler is weak, turn on the oven to 500°F instead.

Pizza Beans. Crispy cheese, bursting tomatoes, zero effort.

Roasted Tomato & White Bean Stew

Name: Roasted Tomato & White Bean Stew
Prep time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 4 cups cherry tomatoes (Whole (about 2 pints)); 30 oz cannellini beans (2 cans, rinsed and dried); 4 cloves garlic (Sliced); 4 sprigs fresh thyme (Or rosemary); 8 oz fresh mozzarella (Fresh balls, torn into chunks); 0.25 cup olive oil (Extra virgin); 0.5 cup vegetable stock (Or water); 0.5 tsp red pepper flakes (Optional); 0.75 tsp salt; 0.5 tsp black pepper (Freshly ground)

Pizza Beans. Crispy cheese, bursting tomatoes, zero effort.

Total: 30 minActive: 10 minDifficulty: EasyYield: 4 Servings

Timing: 30 mins

VegetarianItalianAmerican

Chef referenceColu Henry

Roasted Tomato & White Bean Stew · New York Times Cooking

Roasted Tomato & White Bean Stew

Pizza Beans. Crispy cheese, bursting tomatoes, zero effort.

Total: 30 minActive: 10 minDifficulty: EasyYield: 4 Servings

Timing: 30 mins

VegetarianItalianAmerican

Chef referenceColu Henry

Roasted Tomato & White Bean Stew · New York Times Cooking

Key move

Canned beans are boring. This fixes that by treating them like pasta. Roast cherry tomatoes until they explode, creating instant sauce, then braise the beans in that juice. Top with mozzarella and broil. It's basically a bean gratin.

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The Setup

Large Oven-Safe Skillet
12 inch·Cast iron or stainless steel—must be broiler-safe

The Mise en Place

5 of 10

Your prep station before cooking begins

Units

The Aromatics (0/2)

4 clovesgarlic(Sliced)

4 sprigsfresh thyme(Or rosemary)

Seasoning (0/3)

Spice bowl

Combine these spices into one bowl before you start.

Combine: red pepper flakes, salt, black pepper

½ tspred pepper flakes(Optional)

¾ tspsalt

½ tspblack pepper(Freshly ground)

Household

Mixed household? Split the plate.

One shared base meal, two finishing paths—so you're not running two separate kitchens.

Shared base

• Make one big batch (beans + veg).
• Freeze 2–4 portions immediately for future tired nights.
• Serve with a fast side (salad kit, vegetables, fruit).

Finishers

• Fiber-forward finish: extra beans, chopped onions, lime, hot sauce.
• Familiar finish: add a small amount of cheese or a meat-based alternative for others.
• Use swaps if toppings are getting heavy week after week.

See all split-plate templates →Smart swaps →

Beans are mushy?

You stirred too vigorously. Beans are fragile; fold gently with a silicone spatula instead of a spoon. Canned beans are already cooked—you're just heating them, not cooking them.

Sauce is watery?

You didn't cook the tomatoes long enough. The water must evaporate to concentrate the flavor. Keep simmering uncovered until the sauce is thick and jammy.

Chef's Notes

Tip

Rinse canned beans to remove the tinny taste from the canning liquid.

Tip

If you don't have an oven-safe skillet, transfer to a baking dish before broiling.

Serving

Serve with crusty bread, over polenta, or with a simple green salad.

The Method

BURST

Heat olive oil (¼ cups) in a large oven-safe skillet over medium-high heat. Add cherry tomatoes (4 cups), garlic (4 cloves), thyme, salt (¾ tsp), pepper, and red pepper flakes (½ tsp). Cook, stirring occasionally, until tomatoes pop and release their liquid, about 8-10 minutes. Smash a few with a spoon to jumpstart the sauce.

Tomatoes are bursting, liquid is pooling

BRAISE

Add cannellini beans (30 oz) and vegetable stock (½ cups). Gently fold to combine (don't stir vigorously—beans are fragile). Simmer until the sauce thickens around the beans, about 8-10 minutes. The mixture should be saucy but not soupy.

Sauce has thickened, beans are coated

BROIL

Time-sensitive

Remove from heat. Top with torn mozzarella pieces, distributing evenly. Place skillet under the broiler (about 6 inches from heat) and broil until cheese is melted and spotted brown, about 3-5 minutes. Watch carefully—broilers vary.

Cheese is bubbling and golden brown in spots