White Bean and Tomato Stew

Allergen Warning

• Chicken broth is a high-risk ingredient for hidden allergens - always verify the specific brand's ingredient list and allergen statement before serving to individuals with food allergies or celiac disease. Cross-contact with other allergens may also occur during manufacturing.

Cooking Temperature

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Storage

• Cool stew to room temperature within 2 hours maximum, then refrigerate in airtight containers at 40°F (4°C) or below. Do not leave at room temperature for extended periods as beans and potatoes are moisture-rich and support bacterial growth.

Shelf Life

• Refrigerated white bean and tomato stew maintains quality for 3-4 days. For longer storage, portion into freezer-safe containers and freeze at 0°F (-18°C) for up to 2-3 months. Thaw overnight in refrigerator before reheating.

Cross Contamination

• Prevent cross-contamination by using separate cutting boards and utensils for raw ingredients. If serving to allergen-sensitive individuals, prepare and store the stew separately before adding any garnishes like bread that may introduce additional allergens.

Handling

• When draining and rinsing canned beans, avoid splashing which can spread allergens. Ensure all utensils, pots, and surfaces are thoroughly cleaned if this recipe is prepared in a facility that also handles the allergens found in chicken broth.

High Risk Population

• This stew contains multiple potential hidden allergens from broth - exercise caution when serving young children, elderly individuals, or immunocompromised persons who have heightened sensitivity to allergen cross-contamination.

Sodium Content

• This stew contains 680mg sodium per serving primarily from chicken broth and canned ingredients. For heart-healthy or blood-pressure concerns, use low-sodium broth and rinse canned tomatoes to reduce sodium content. Always verify sodium levels on specific brand labels.