NYT Cooking Sabotage! Why hasn't this video been made? Roasted Tomato and White Bean Stew! скачать в хорошем качестве

NYT Cooking Sabotage! Why hasn't this video been made? Roasted Tomato and White Bean Stew!

On today’s episode of "Colu Cooks" with Colu Henry, Colu FINALLY premieres her most popular recipe from New York Times cooking! Her Roasted Tomato with White Bean Stew. What took so long?! With over 11,000 - 5 star reviews on New York Times Cooking this Vegan recipe is 5-star certified to please meat eaters and vegetarians alike. Colu starts this quick and easy recipe by roasting tomatoes in the oven with little more than a toss of olive oil and salt and pepper. She then quickly softens some onions with more olive oil, adding a little thyme and red pepper flakes. Before you know it its time to add the butter beans. This low-effort recipe hits out of its weight class. Roasted White Beans and White Bean Stew is the perfect recipe to enjoy while we wait for real spring and summer to breakthrough. COLU COOKS NEWSLETTER: https://coluhenry.substack.com/ INSTAGRAM:   / coluhenry   BUY MY COOKBOOKS: https://tinyurl.com/5b3w5s8h INGREDIENTS ½ cup roughly chopped Italian parsley, both leaves and tender stems 2 teaspoons lemon zest, from 1 large lemon 2 (10-ounce) containers of cherry or grape tomatoes ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional) 1 tablespoon fresh thyme leaves Kosher salt and black pepper 1 medium yellow onion, thinly sliced 3 large garlic cloves, thinly sliced ½ teaspoon red pepper flakes 2 (15-ounce) cans of white beans such as butter or cannellini, drained and rinsed 1 ½ cups vegetable, chicken stock or water Flaky salt for serving (optional) Director: Colu Henry Production: C&C Music Factory Food Styling: C&C Music Factory Thumbnail: C&C Music Factory