Tsaramaso Malagasy (White Bean Tomato Stew)

I will accept the challenge of making a recipe as written - at least the first time. ;) Maybe the NYT Cooking folks could help out with the challenge by adding measurements to ingredients like "large onion" or "3 tomatoes". It seems easy to add "large onion - 12 oz" to recipes. I always have a kitchen scale at the ready when I cook. I note the # of grams I use in recipes that are vague.

Starting here and now, I accept the challenge as written in the attached article, to listen carefully and follow exactly these types of recipes, in order to experience what the author intended. This results of this lovely gem of a recipe, however, will vary because three large tomatoes, especially Roma-type, is not a standard I can exactly match.

I found a similar recipe, Tsaramaso Pyn, in "Mankafy Sakafo: Delicious Meals from Madagascar" by Jill A. Donenfeld (iUniverse, 2007). With a mortar and pestle, mash 2 tsp garlic, 1 1/2 tsp ginger, & 1 tsp salt. Sauté the garlic mash in 1/4 cup hot oil with 1/2 chopped red onion. Then add 6 chopped plum tomatoes & 1 oz tomato paste. Add the cooked beans (4 cups), as per recipe, & sauté a bit. Then add enough water to barely cover them, let simmer covered for 15 mins. With spices, it's tastier!

Next time I make this I intend to use olive oil. I made it with canola and it was too bland for my tastes.

I love the idea of following recipes as written, to truly experience the food as it intended. But for now, it's a pandemic, so I'm trying this with cherry tomatoes (quartered) and pinto beans. It isn't the prettiest color, but it is delicious!!

Recipe from Jeanne Razanamaria Adapted by Genevieve Ko So who's recipe are we following, exactly?

I read the comment sections of this recipe right as I was about to make it. And then I was so close to making another white bean and tomato stew. BUT I’m so glad I didn’t! This was the perfect meal! Simple yet delicious, I didn’t have to think. I soaked the beans over night and then simmered them for about 1 hour. I then threw everything into the Dutch oven and left it. I mean it was so perfect and easy! I would highly recommend. Flavor bomb with the tomatoes!

I'm eating it right now. It's nice. Beans are creamy. I used olive oil because I did not have Canola oil and since I doubled the recipe I used one red and one white onion. It's very tomatoey. I'm thinking, its nothing special but then I'm wolfing down bowl #2.

A Roma is not an inherently large tomato. Measurements of tomatoes and onions would be more helpful by either weight or measured volume, not by eyeballing what's "large."

I know this dish well from my days in Madagascar. I recommend adding garlic to the recipe at the same time as the onion. Serve over aromatic rice, alongside some boiled greens, such as spinach (include some of the water from the boiling pot), with a hefty side serving (also placed on a portion of the rice) of your favorite hot chili sauce or hot salsa. Tsaramaso’s flavor becomes richer over time—often better on day 2.

This is the beauty of Malagasy cuisine. Folding a few ingredients into something magical. Served there as a Peace Corps volunteer and really happy to see this cuisine featured here.

Wasn’t impressed with this recipe. 1 cup of liquid isn’t enough to make it a true soup, and the onion overpowered the broth. I recommend at least 5 small roma tomatoes in case you can’t find really large ones for more tomato flavor. I think this recipe might be better with canned San Marzano’s and some chicken broth for more flavor, or more of the bean liquid.

For the authentic Malagasy experience, make it as written but also keep your most fiery, smoky hot sauce nearby to enliven it if you're bored! (source: briefly lived in Madagascar)