Sweet & Smoky White Beans

white pot of sweet & smoky white beans in red sauce garnished with chopped parsley

5 from 3 reviews

These sweet & smoky white beans are simmered in a silky and flavorful tomato & red pepper sauce and make the perfect side. Vegan & Gluten-Free!


  •  4 cups (1040 g) cooked white beans; about 3 cans
  • 14.5 oz (410 g) can fire-roasted and diced tomatoes 
  • 1/2 cup (106 g) roasted red peppers (homemade or store-bought)
  • 1/2 small red onion, quartered
  • 2 cloves garlic 
  • 1 1/2 teaspoons smoked paprika 
  • 3/4 teaspoon cumin 
  • 1/4 teaspoon salt, plus more to taste 
  • Black pepper, to taste (optional)
  • 1/3 cup (80 ml) filtered water
  • Chopped parsley, for garnish (optional)


  1. Thoroughly drain and rinse your beans, if you are using canned.
  2. Add the tomatoes, roasted red pepper, red onion, garlic, paprika, cumin, salt, pepper, and water to a bullet or high-speed blender. Blend on high for 30 to 45 seconds, until a smooth sauce forms.
  3. Pour the sauce into a large pot, add the beans, and bring to a simmer over medium high heat. Reduce the heat to medium-low once simmering and cook for an additional 15 to 18 minutes, stirring occasionally. If the beans begin to splatter you can loosely cover the pot with a lid, leaving space for steam to escape. The beans are finished once the sauce has thickened to your liking.
  4. Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.


  • Beans: any white (or non-white) bean will work for this recipe- I used cannellini beans. If you are using salt-free beans, increase the salt to 1/2 teaspoon, adding more to taste.

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